中国食物与营养2011，Vol.17Issue(7)：52-55,4.
顶空液相微萃取/气相色谱-质谱在葡萄酒风味组分检测中的应用
Application of Headspace Liquid-phase Micro-extraction Coupled with Gas Chromatography-mass Spectrometry in Determination of Flavor Compounds in Grape Wines
摘要
Abstract
A method for the determination of flavor compounds in wines by headspace liquid-phase micro-extraction (HS-LPEM) coupled with gas chromatography-mass spectrometry (GC-MS) was developed. The flavor compounds in '28 Hao', 'Shuang You', 'Shuang Hong' were extracted by HS-LPEM and analyzed by GC-MS, 46, 47 and 30 of them were identified respectively, which were mainly alkanes, alcohol, esters, ketones, enols, aldehydes, heterocyclic compounds and other chemical groups. HS-LPEM coupled with GC-MS method was simple and fast, and could be applied in the rapid analysis of flavor compounds in wines.关键词
顶空液相微萃取/葡萄酒/风味组分/气相色谱仪-质谱Key words
headspace liquid-phase micro-extraction(HS-LPEM)/grape wine/flavor compound/gas chromatography-mass spectrometry(GC-MS)引用本文复制引用
阎雪,姜自军,单纪平,徐刚..顶空液相微萃取/气相色谱-质谱在葡萄酒风味组分检测中的应用[J].中国食物与营养,2011,17(7):52-55,4.基金项目
国家质检总局科技计划项目“液相微萃取技术在食品风味组分检测中的应用”(项目编号:2009QK089). （项目编号:2009QK089）
