| 昌黎原产地域赤霞珠干红葡萄酒香气成分研究 |
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| 引用本文： | 李 华,李 佳,王 华.昌黎原产地域赤霞珠干红葡萄酒香气成分研究[J].西北农林科技大学学报(社会科学版),2007,35(6):94-98. |
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| 作者姓名： | 李 华 李 佳 王 华 |
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| 作者单位： | 西北农林科技大学,葡萄酒学院,陕西,杨凌,712100 |
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| 摘 要： | 为了对我国葡萄酒实施原产地域保护提供理论依据。采用溶剂微萃取法提取赤霞珠干红葡萄酒的香气成分,用内标法对检测峰进行半定量分析,经气相色谱-质谱并结合计算机检索技术对分离化合物进行鉴定。结果表明,赤霞珠干红葡萄酒中共分离出43个峰,鉴定出35种香气物质,其中醇类、酸类、酯类分别为8,9,14种,占赤霞珠干红葡萄酒香气成分总量的52.12%,12.32%,33.52%;香气成分相对含量排在前10位的分别为:苯乙醇、琥珀酸单乙酯、异戊醇、琥珀酸二乙酯、辛酸、2-甲基-1-丁醇、五氧四氢呋喃-2-羟基乙酯、2-羟基-3-甲基-琥珀酸二乙酯、3-甲硫基-1-丙醇、香草酸乙酯。35种香气成分的相对标准偏差均在10以下。说明采用的溶剂微萃取法准确度高,分析结果可靠,能真实反映葡萄酒香气成分的组成,适用于葡萄酒香气成分分析。
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| 关 键 词： | 溶剂微萃取法 气相色谱-质谱法 赤霞珠 干红葡萄酒 香气成分 |
| 文章编号： | 1671-9387（2007）06-0094-05 |
| 收稿时间： | 2006/12/5 0:00:00 |
| 修稿时间： | 2006-12-05 |
Study on aroma components in cabernet sauvignon wines from Changli original producing area |
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| LI Hua,LI Jia,WANG Hua,TAO Yong-sheng.Study on aroma components in cabernet sauvignon wines from Changli original producing area[J].Journal of Northwest Sci-Tech Univ of Agr and,2007,35(6):94-98. |
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| Authors: | LI Hua LI Jia WANG Hua TAO Yong-sheng |
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| Institution: | (College of Enology,Northwest A&F University,Yangling,Shaanxi 712100,China) |
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| Abstract: | The complex aroma compounds affected the wine quality characteristic and quantification analysis of the aroma compounds could provide the theory basis for the wine original production.The chemical constituents of the volatile compounds of the dry red wine of Cabernet Sauvignon from Changli original producing area were extracted by solvent micro extraction and analyzed by GC/MS,meanwhile their relative contents were determined by peak area normalization method.43 compounds were separated,and 35 of them were identified.These constituents represented 99.06% of the total peak areas.The RSD of 35 aroma compositions were all lower than 10.Through the experimental proof the solvent micro extraction method has high accuracy,and analysis result is reliable,which can reflect grape wine aroma compounds composition truly,and is suitable for the grape wine aroma compounds analysis.In addition,the main characteristic of aroma components in wine from Changli in 2005 were phenylethyl alcohol,butanedioic acid,monoethyl ester,3-methyl-1-butanol,butanedioic acid diethyl ester,1-propanol,and 3-(methylthio)S etc. |
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| Keywords: | solvent micro extraction gas chromatography-mass spectrometry cabernet sauvignon wine aroma component |
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