In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine ...In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine of green plum juice by Head Space Solid-phase Microextraction( HS-SPME) and Gas Chromatograph Mass Spectrometer( GC-MS) was studied in this paper. Experiment results indicated that14,32,17,and 46 kinds of aromatic components were identified respectively from four samples. Different aromatic components determined the special flavor and taste of green plum wine. Unique aromatic components generated in soaking process include benzaldehyde,1-butanol,2-methyl-,S-(-),benzoic acid ethyl ester,and 5-( hydroxymethyl). Special aromatic components in green plum juice were furfural,phenylethyl alcohol,and benzyl alcohol. The aromatic components in fermented wine of green plum juice mainly included phenylethyl alcohol( 6. 941%,relative content of peak area,same below),1-butanol,3-methyl-( 6. 940%),octanoic acid,ethyl ester( 3. 734%),decanoic acid,ethyl ester( 2. 590%),hexanoic acid,ethyl ester( 2. 479%),ethyl 9-decenoate( 2. 080%),and 5-hydroxymethyl( 1. 756%). This study was expected to provide scientific basis and data reference for quality improvement of green plum wine.展开更多
采用顶空固相微萃取(head space solid phase micro-extraction,HS-SPME)技术测定土壤中30种卤代烃类化合物,全面分析了影响目标物萃取效率的因素,确定了最佳萃取条件.采用顶空固相微萃取联合气相色谱法(HS-SPME gas chromatography,HS-...采用顶空固相微萃取(head space solid phase micro-extraction,HS-SPME)技术测定土壤中30种卤代烃类化合物,全面分析了影响目标物萃取效率的因素,确定了最佳萃取条件.采用顶空固相微萃取联合气相色谱法(HS-SPME gas chromatography,HS-SPME-GC)测定土壤中30种卤代烃化合物,该方法在0.25~50.0×103ng/L范围内线性较好,检出限为0.04~3.58×103ng/kg.空白加标回收率为62.7%~122.0%,相对标准偏差(relative standard deviation,RSD)为0.7%~14.9%.展开更多
基金Supported by Talent Introduction Project of Sichuan University of Science&Engineering(2012RC142015RC14)
文摘In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine of green plum juice by Head Space Solid-phase Microextraction( HS-SPME) and Gas Chromatograph Mass Spectrometer( GC-MS) was studied in this paper. Experiment results indicated that14,32,17,and 46 kinds of aromatic components were identified respectively from four samples. Different aromatic components determined the special flavor and taste of green plum wine. Unique aromatic components generated in soaking process include benzaldehyde,1-butanol,2-methyl-,S-(-),benzoic acid ethyl ester,and 5-( hydroxymethyl). Special aromatic components in green plum juice were furfural,phenylethyl alcohol,and benzyl alcohol. The aromatic components in fermented wine of green plum juice mainly included phenylethyl alcohol( 6. 941%,relative content of peak area,same below),1-butanol,3-methyl-( 6. 940%),octanoic acid,ethyl ester( 3. 734%),decanoic acid,ethyl ester( 2. 590%),hexanoic acid,ethyl ester( 2. 479%),ethyl 9-decenoate( 2. 080%),and 5-hydroxymethyl( 1. 756%). This study was expected to provide scientific basis and data reference for quality improvement of green plum wine.
文摘采用顶空固相微萃取(head space solid phase micro-extraction,HS-SPME)技术测定土壤中30种卤代烃类化合物,全面分析了影响目标物萃取效率的因素,确定了最佳萃取条件.采用顶空固相微萃取联合气相色谱法(HS-SPME gas chromatography,HS-SPME-GC)测定土壤中30种卤代烃化合物,该方法在0.25~50.0×103ng/L范围内线性较好,检出限为0.04~3.58×103ng/kg.空白加标回收率为62.7%~122.0%,相对标准偏差(relative standard deviation,RSD)为0.7%~14.9%.
