自酿葡萄酒香气成分的多萃取方法分析  

Analysis of Multiple Extraction Methods for Aroma of Home-brewed Wine

作　　者：邱智军[1,2] 陈艳楠 原江锋[1,2] 张彬[1,2] QIU Zhijun;CHEN Yannan;YUAN Jiangfeng;ZHANG Bin(Food&Bioengineering School,Henan University of Science&Technology,Luoyang 471023,China;Henan Engineering Research Center of Food Microbiology,Henan University of Science&Technology,Luoyang 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]河南科技大学河南省食品微生物工程技术研究中心,河南洛阳471023

出　　处：《河南科技大学学报（自然科学版）》2022年第5期77-83,M0007,共8页Journal of Henan University of Science And Technology:Natural Science

基　　金：国家自然科学基金项目(31701536)。

摘　　要：为了更全面地评价自酿葡萄酒香气品质,采用液-液萃取法(LLE)、水蒸气蒸馏法(SDE)和顶空固相微萃取法(SPME)结合气相色谱-质谱联用仪(GC-MS),对陈酿半年和陈酿一年半自酿葡萄酒香气成分进行分析,对比研究3种方法对自酿葡萄酒香气成分萃取的效果和特点。研究结果表明:LLE富集鉴定到31个香气化合物种类,SDE仅能富集鉴定到12种相对百分含量较高的香气成分,而SPME能富集鉴定到多达36种香气成分。在LLE和SPME富集鉴定到的58种香气成分中,有31种化合物不能被两种方法单独使用时同时得到。在提取效率方面,LLE和SPME表现出很强的互补作用,两者联合使用大大提高了自酿葡萄酒香气成分的提取效率,获得的香气物质种类更加全面。随着自酿葡萄酒陈酿时间的增长,香气成分种类和相对百分含量上有着明显的差异和变化,其中包括糠醛等有害物质相对百分含量升高,因此,自酿葡萄酒的饮用也须充分考虑适饮期和陈年能力。In order to comprehensively evaluate the aroma quality of home-brewed wine,the aroma components of home-brewed wine aged for half a year and one and a half years were analyzed by liquid-liquid extraction method(LLE),steam distillation extraction method(SDE)and headspace solid-phase microextraction method(SPME)with gas chromatography-mass spectrometry(GC-MS).The effects and characteristics of three methods on the extraction of aroma components from home brewed wine were compared.The results showed that there are 31 aroma compounds enriched and identified by LLE.Only 12 aroma components with high relative percentage content can be enriched and identified by SDE,while up to 36 aroma components by SPME.Among the 58 aroma components enriched and identified by LLE and SPME,31 compounds can only be extracted by one of two methods.In terms of extraction efficiency,LLE and SPME methods show a strong complementary effect.The combined use of these two methods greatly improves the extraction efficiency of aroma components of home brewed wine,obtains more comprehensive aroma substance types,and provides more sufficient data support for the quality evaluation of home brewed wine.There are obvious differences and changes in the types and the relative percentage contents of aroma components with the increase of aging time of home brewed wine,including the increase of the relative percentage content of harmful substances such as furfural.Therefore,the drinking of home brewed wine must also fully consider the drinking period and aging ability.

关 键 词：自酿葡萄酒香气物质 顶空固相微萃取 液-液萃取 水蒸气蒸馏法 气质联用 

分 类 号：TS201.6[轻工技术与工程—食品科学]