摘要
以‘媚丽’葡萄酒为试材,采用顶空固相微萃取法(HS-SPME)和气相色谱质谱联用技术(GCMS)提取检测酒中挥发性风味物质,探究离心转速、超声时间、NaCl添加量、萃取温度对葡萄酒香气成分的影响。结果表明:超声处理不利于‘媚丽’葡萄酒香气成分检测;离心处理可以提高葡萄酒香气成分的萃取效率;添加NaCl可以促进挥发性物质的释放,香气成分检出值总量随NaCl添加量增多而降低;萃取温度对酯类物质的释放影响较显著,高萃取温度不利于短链酯类物质释放。由此得出‘媚丽’葡萄酒最适萃取条件:3000 r/min转速下离心处理5 min,添加1 g NaCl,萃取温度30℃。研究结果为葡萄酒挥发性风味物质检测条件的优化提供参考和依据。
The aroma components of'Meili'wine were detected by headspace solid phase microextraction(HS-SPME)and gas chromatography mass spectrometry(GC-MS),and the effects of centrifugal treatment,ultrasonic treatment,NaCl addition and extraction temperature on the aroma components were studied.As result,high power ultrasonic treatment was not conducive to the detection of volatile components in'Meili'wine;centrifugation could improve the extraction efficiency of aroma components;the addition of NaCl could promote the extraction of aroma compounds,but the total detection value of volatile components decreased with the increase of NaCl;high extraction temperature was not conducive to the extraction of short chain esters.The results showed that the optimum extraction conditions were as follows:no ultrasonic treatment,centrifugation at 3000 r/min,adding 1 g NaCl,extraction temperature at 30℃.The result provides reference and basis for the optimization of detection conditions of volatile components in wine.
作者
商浥
郑茗源
房玉林
鞠延仑
SHANG Yi;ZHENG Mingyuan;FANG Yulin;JU Yanlun(College of Enology,Northwest A&F University,Yangling 712100,China;Heyang Viti-viniculture Station,Heyang 715300,China)
出处
《中外葡萄与葡萄酒》
北大核心
2021年第6期35-41,共7页
Sino-Overseas Grapevine & Wine
基金
陕西省创新能力支撑计划(2020TD-047)。
关键词
媚丽
葡萄酒
顶空固相微萃取
挥发性风味物质
萃取条件
Meili
wine
headspace solid phase microextraction
volatile substance
extracting condition
