| 摘要: |
| 为了得到葡萄酒香气成分固相微萃取的萃取时间和电解质质量浓度的最优条件,在4个萃取时间(20,30,40,50 min)和4个NaCl质量浓度(0,1.0,2.0,3.0 g/L)条件下，用固相微萃取技术（SPME）萃取模拟酒中9种香气成分，然后进行GC-MS分析。结果表明,在萃取效果上，萃取时间与电解质质量浓度之间无交互作用;在30～40 min萃取时间和2 g/L NaCl质量浓度条件下，采用SPME得到的同样含量香气成分的质谱信号（峰面积）最大，并且此条件下9种香气成分浓度与质谱信号之间回归方程相关系数r为0.964～0.995。由此得出葡萄酒香气成分采用SPME萃取的最佳萃取时间为30～40 min，NaCl最佳质量浓度是2 g/L。 |
| 关键词: 葡萄酒 香气 固相微萃取 萃取条件优化 |
| DOI： |
| 分类号: |
| 基金项目:国家自然科学基金项目（30571281） |
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| Optimization of wine aroma analysis by solid-phase microextraction |
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| Abstract: |
| In order to get the optimal extracting time and the best salt concentration of solid-phase micro-extraction (SPME) for wine aroma compounds extraction,4 extraction times (20,30,40,50 min) and 4 salt concentrations were compared in analysis of 9 aroma compounds in model wine by SPME-GC-MS.From MS signals (peak area),there was no interaction between extraction time and salt concentration. In the condition of 30-40 min and 2 g/L NaCl,MS signal of each compound was highest and the correlation coefficient (r) of regression equation between concentration and peak area for 9 compounds was from 0.964 to 0.995.Therefore,30～40 min and 2 g/L NaCl were chosed as the best extracting time and the best salt concentration of solid-phase micro-extraction (SPME) for wine volatiles extraction. |
| Key words: wine aroma solid phase micro-extraction optimization |
