全二维气相色谱-飞行时间质谱解析黄土高原产区赤霞珠葡萄酒挥发性组分特征挥发性化合物  

Analysis of volatile compounds of Cabernet Sauvignon wine from Loess Plateau by comprehensive two dimensional gas chromatography-time of flight mass spectrometry

作　　者：田欣 祁新春 张泽 缪成鹏 徐岩[1,2,3] 唐柯 TIAN Xin;QI Xinchun;ZHANG Ze;MIU Chengpeng;XU Yan;TANG Ke(Key Laboratory of Industrial Biotechnology,Ministry of Education,Wuxi 214122,China;State Key Laboratory of Food Science&Technology,Wuxi 214122,China;Lab of Brewing Microbiology and Applied Enzymology,School of Biotechnology,Jiangnan University,Wuxi 214122,China;Chateau Rongzi Company Ltd.,Linfen 041000,China)

机构地区：[1]教育部工业生物技术重点实验室,江苏无锡214122 [2]食品科学与技术国家重点实验室,江苏无锡214122 [3]江南大学生物工程学院,酿造微生物学与应用酶学研究室,江苏无锡214122 [4]山西戎子酒庄有限公司,山西临汾041000

出　　处：《食品与发酵工业》2019年第23期239-246,共8页Food and Fermentation Industries

基　　金：国家重点研发计划(2016YFD0400500);国家轻工技术与工程一流学科自主课题(LITE2018-12)

摘　　要：采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱(headspace solid-phase microextraction combined-compre-hensive two dimensional gas chromatography-time of flight mass spectrometry,HS-SPME-GC×GCTOFMS)对黄土高原产区赤霞珠葡萄酒中挥发性成分进行分析。结果表明:全二维气相色谱具有强分离能力、高灵敏性、高峰容量等优势,可以较为全面地对葡萄酒挥发性物质进行解析,特别是一些痕量香气化合物。通过质谱库检索及保留指数比对,在黄土高原5个小产区赤霞珠葡萄酒中共定性到600种香气化合物,其中以酯类、芳香族、萜烯类和醇类为主,分别检测到128、113、85、83种,同时还检测到醛酮类、含硫化合物、呋喃、内酯、吡嗪、挥发酸等化合物,这些物质共同作用形成了该产区葡萄酒的风味特征。此外,5个小产区葡萄酒定性到的香气化合物总数及各类别的数量则均相差不大。该研究探讨了全二维气相色谱技术在葡萄酒香气解析中的应用,同时也为深入探究黄土高原产区葡萄酒的风味特征提供基础数据与理论依据。Headspace solid-phase microextraction combined with comprehensive two dimensional gas chromatography-time of flight mass spectrometry(HS-SPME-GC×GC-TOFMS)was used to comprehensively identify the volatile compounds of Cabernet Sauvignon wine from Loess Plateau region.The results showed that comprehensive two dimensional gas chromatography has the advantage of separation,sensitivity and peak capacity,which can analysis comprehensively of volatile compounds in wine,especially in some trace compounds with low threshold.Totally 600 compounds were identified in Cabernet Sauvignon wines from Loess Plateau region by standard mass spectra database and comparison of retention index,mainly in esters,phenols,terpenes and alcohols,128,113,85,83 species were detected respectively.In addition,aldehydes,ketones,sulfur compounds,furans,lactones,pyrazines,volatile acids and other compounds were also detected.These compounds work together to form the characteristic flavor of Cabernet Sauvignon wine Loess Plateau region.Furthermore,the total amount of aroma compounds and the quantity of each category in the five sub-regions’wines were similar.This research explored the application of comprehensive two dimensional gas chromatography-time of flight mass spectrometry in the analysis of wine aroma compounds,and also established foundation for further exploration of the flavor characteristics of wines in the Loess Plateau.

关 键 词：黄土高原产区 赤霞珠 葡萄酒 全二维气相色谱-飞行时间质谱(HS-SPME-GC×GC-TOFMS) 挥发性化合物 

分 类 号：TS2[轻工技术与工程—食品科学与工程]