Determination of volatile compounds in cherry wine by GC-MS
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摘要: 通过对比分析液液萃取（LLE）、水蒸气蒸馏萃取（VDE）、同时蒸馏萃取（SDE）和顶空固相微萃取（HS-SPME）对樱桃酒香气提取效果,确定最优香气提取方法。采用最优提取方法结合气相色谱-质谱联用技术（GC-MS）,对不同酿造年份、不同酿造方法和不同品种的樱桃酒香气成分进行对比分析。研究结果表明:HS-SPME萃取2009年中樱狄墨尔樱桃酒,经GC-MS共鉴定41种化合物,不易造成沸点较低物质的损失;采用HS-SPME结合GC-MS对七种市售樱桃酒香气物质进行了定性、定量分析,共检测出84种香气物质,包括13种醇类化合物、7种脂肪酸类化合物、21种酯类化合物、6种醛酮类化合物、16种芳香族化合物、9种单萜类化合物、5种酚类化合物、4种呋喃类化合物、3种其它类化合物;异戊醇（1.2026.036mg/L）、乙酸乙酯（1.16111.999mg/L）和苯甲醛（1.3098.248mg/L）的含量分别位居前三位。HS-SPME与GC-MS联用定性、定量樱桃酒中香气物质是一种相对简单、快速、准确性较好的方法。Abstract: The volatile characteristics of cherry wine was investigated using liquid- liquid extraction ( LLE) , water distillation extraction ( VDE) , simultaneous distillation extraction ( SDE) and headspace-solid phase micro extraction ( HS-SPME) .Using the optimum extraction methods coupled with gas chromatography-mass spectrometry ( GCMS) , volatile compounds of cherry wines sourced from different types, fermentation methods, vintage years were determined.It showed that there were 41 components indentified by HS-SPME in 2009 Dimoer Kirschwasser cherry wine, and the HS-SPME was less like to cause the loss of low boiling-point substances.Using HS-SPME with GC-MS, 84 kinds of aroma substances in 7 commercial cherry wines were detected, which including 13 kinds of alcohols, 7 kinds of fatty acids, 21 kinds of esters, 6 kinds of aldehydes and ketones, 16 kinds of aromatic compounds, 9 kinds of monoterpenoids, 5 kinds of phenlic compounds, 4 kinds of furans and 3 kinds of other compounds.In all quantitative compounds, isoamyl alcohol ( 1.2026.036mg /L) , ethyl acetate ( 1.16111.999mg /L) and benzaldehyde ( 1.309 ~ 8.248mg /L) were the top three substances. HS- SPME combined with GC- MS was a relatively simple, rapid and better accurate method of quantitative and qualitative the aroma substances in cherry wine.
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Keywords:
- cherry wine /
- aroma /
- GC-MS /
- extraction
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