气质联用仪对不同年份赤霞珠干红葡萄酒香气的测定分析  

Detection and Analysis of the Aroma of Cabernet Sauvignon Dry Red Wine in Different Years by GC-MS

作　　者：郭松年 孙海燕[2,3] 房俊芳 赵丽莉 杨悦 徐驰 GUO Song-nian;SUN Hai-yan;FANG Jun-fang;ZHAO Li-li;YANG Yue;XU Chi(Xi＇an Product Quality Inspection Supervision Institute,Xi＇an 710068,China;Shaanxi Key Laboratory of Resource Biology,Hanzhong 723000,China;National Engineering Research Center for Preservation of Agricultural Products in Qinba Area Preservation Workstation,Hanzhong 723000,China)

机构地区：[1]西安市产品质量监督检验院,陕西西安710068 [2]陕西理工大学陕西省资源生物重点实验室,陕西汉中723000 [3]国家农产品保鲜工程技术研究中心秦巴地区保鲜工作站,陕西汉中723000

出　　处：《保鲜与加工》2018年第4期101-107,共7页Storage and Process

基　　金：国家质量监督检验检疫总局科技计划项目(2016QK108);陕西理工大学校级项目(SLGKY16-22)

摘　　要：为区分不同年份赤霞珠干红葡萄酒,并建立其香气特征,选取2007、2009、2011、2013四个年份的赤霞珠葡萄酒作为研究对象,对其香气物质进行测定和分析,采用搅拌棒吸附萃取法进行前期处理,以2-辛醇为内标物进行气相色谱-质谱(GC-MS)检测,对结果进行香气特征分类和主成分分析。结果表明,赤霞珠葡萄酒香气物质中醇类、酯类含量最高,其次为有机酸类;萜烯类、降异戊二烯类和其他类物质含量相对较少,在对不同年份赤霞珠干红葡萄酒酒样香气成分进行香气活力值计算统计后得出,果香味是其主要香气特征,浓郁程度和年份相关。In order to distinguish between the different vintages and establish the aroma characteristics of Cabernet Sauvignon dry red wine,Cabernet Sauvignon wines from 2007, 2009, 2011 and 2013 were selected as the study object, and the aroma compounds of the wines were determined and analysed. Stir bar sorptive extraction method was used for pre-processing, 2-octanol was used as an internal standard for gas chromatography-mass spectrometry detection. The aroma characteristics classification and principal component analysis were carried out. The results showed that in Cabernet Sauvignon dry red wine, the contents of alcohols and esters were the highest, followed by organic acids, the contents of terpenes, norisoprenoid and other substances were relatively less. After calculating the odour active value of Cabernet Sauvignon dry red wine in different years, it was concluded that fruity aroma was the main aroma characteristics, and the richness was associated with the year.

关 键 词：气质联用仪 葡萄酒 赤霞珠 香气 

分 类 号：TS207.3[轻工技术与工程—食品科学]