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文章摘要
银杏葡萄酒香气成分的萃取条件优化及其香气物质的测定
Optimization of Aroma Compounds Extraction and the Determination of Odorants in Ginkgo Grape Wine
  
DOI:10.3969/j.issn.1673-1689.2019.05.018
中文关键词: 银杏葡萄酒  挥发性成分  优化  顶空固相微萃取(HS-SPME)  气质联用(GC-MS)
英文关键词: Ginkgo wine,volatile compound,optimization,headspace solid phase microextraction(HS-SPME),gas chromatography-mass spectrometry(GC-MS)
基金项目:
作者单位
冯涛 上海应用技术大学 香料香精技术与工程学院上海 201418 
桑敏 上海应用技术大学 香料香精技术与工程学院上海 201418 
庄海宁 上海市农业科学院 食用菌研究所/国家食用菌工程技术研究中心上海 201403 
孙敏 上海应用技术大学 香料香精技术与工程学院上海 201418 
徐志民 路易斯安那州立大学 营养与食品科学学院LA 70803美国 
王旭增 上海应用技术大学 香料香精技术与工程学院上海 201418 
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中文摘要:
      香气物质的组成是影响葡萄酒品质的重要因素,作者利用响应面法优化顶空固相微萃取银杏葡萄酒中香气物质的条件,使气相色谱法检测香气物质的结果更精确。在单因素实验基础上,运用 Box-Benhnken 中心组合试验设计响应面分析。同时采用气质联用技术测定银杏葡萄酒中的挥发性成分组成。结果表明:顶空固相微萃取银杏葡萄酒香气的最佳条件为:萃取温度55 ℃、萃取时间42 min、取样量6 mL。以此优化条件并结合GC-MS分析测得银杏葡萄酒香气成分31种,其中包括酯类15种、酸3种、醇8种、羰基类化合物4种以及酚类1种,其中酯类物质含量最高且种类最多。经计算香气活性值(OAV),有23种化合物的OAV值大于1,说明大多数检测到的物质都对酒的风味产生贡献作用,尤其是异戊醇、苯乙醇、乙酸乙酯、乙酸异戊酯、己酸乙酯、庚酸乙酯以及乙醛等。
英文摘要:
      Aroma compositions of wine were one of the important factors which influenced the quality of wine. Optimal conditions were obtained via headspace solid phase microextraction(HS-SPME) to analyze aroma substances in ginkgo wine by response surface method,in order to get more accurate results by chromatography. For optimization of component extracted from ginkgo grape wine by HP-SPME,the extraction conditions were investigated using single factor and response surface methodology based on Box-Benhnken design principles. The extraction temperature,extraction time and sample volume were used as main factors when the total peak area of chromatogram was taken as response value in this study. Meanwhile,HS-SPME and gas chromatography coupled with mass spectrometry(GC-MS) were used for the qualitative determination of volatile compounds in Ginkgo wine samples. The results indicated that the optimal extraction was achieved under the following conditions:extraction temperature 55 ℃,extraction time 42 min and sample volume 6 mL. Under the above conditions,31 different compounds were identified in Ginkgo grape wine samples,including 15 esters,3 fatty acids,8 higher alcohols,4 carbonyl compounds and 1 phenol compounds. Among those,esters had the highest levels,and the calculation of OAV allowed the determination of the volatile compounds the presented the greater contribution to ginkgo grape wine aroma. There were 23 volatile compounds with OAV >1 among those compounds which were detected in gingko wine. The results indicated that most compounds were showed the contribution to wine aroma,especially isopentyl alcohol,phenethyl alcohol,ethyl acetate,isoamyl acetate,ethyl hexanoate,ethyl acetate and acetaldehyde.
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