摘要
欧李发酵酒具有独特浓郁的果香和优雅的酒香,且香气悠长。对比研究了利用溶剂液液萃取和顶空固相微萃取,结合GC-FID法检测欧李果酒中的香气成分。结果表明,两种萃取方式对香气物质的分离效果存在较大差异,液液萃取可以萃取欧李果酒中较大比例的醇类物质,特别是酒中重要的香气成分——异戊醇和苯乙醇,但对挥发性较强的物质萃取效果较差;顶空固相微萃取可检测欧李酒中挥发性较强且含量较低的香气成分,如丁二酸二乙酯等;两种方法对欧李酒中香气物质分析有一定的互补性。提出如何根据检测目的选择合理的样品萃取方法,为客观合理的测定欧李果酒中痕量的香气成分提供参考。
Prunus humilis fermenting wine has special strong fruit aroma and elegant wine aroma. In this study, two extraction methods including liquid- liquid extraction and headapace solid-phase microextraction were applied respectively coupled with GC-FID for the detection of flavoring compounds in the wine. The results showed that there were significant differences in the extraction results between the two methods. Liquid- liq- uid extraction could extract more alcohol substances especially important flavoring compounds such as isoamylol and phenethanol, but its extrac- tion performance of high-volatile components was unsatisfactory. However, headapace solid-phase microextraction had good performance in the extraction of high-volatile and low-content compounds such as diethyl succinate etc. Accordingly, the two methods were complementary. How to choose appropriate extraction method according to the detection purpose was lout forward in this Ioaoer for reference.
出处
《酿酒科技》
北大核心
2013年第12期89-93,共5页
Liquor-Making Science & Technology
基金
河北省科技支撑计划课题:欧李果酒关键技术研究(课题编号:11230604D-5-2)
关键词
欧李果酒
液液萃取
顶空固相微萃取
GC—FID
香气成分
Prunus humilis fermenting wine
liquid-liquid extraction
headspace solid-phase microextraction
GC-FID
flavoring components
