搅拌棒萃取-气相色谱-质谱联用法分析‘媚丽’桃红葡萄酒中的香气成分

doi:10.7506/spkx1002-6630-201402033

食品科学 ›› 2014, Vol. 35 ›› Issue (2): 177-181.doi: 10.7506/spkx1002-6630-201402033

搅拌棒萃取-气相色谱-质谱联用法分析‘媚丽’桃红葡萄酒中的香气成分

王华，宋建强，梁艳英，糜川清，李华*

西北农林科技大学葡萄酒学院，陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌 712100

收稿日期:2013-01-24 修回日期:2013-11-28 出版日期:2014-01-25 发布日期:2014-02-19
通讯作者: 李华 E-mail:wanghua@nwsuaf.edu.cn
基金资助:
国家火炬计划项目（2011GH551976）；“十二五”国家科技支撑计划项目（2012BAD31B07）

Determination of Aroma Compounds of ‘Meili’ Rose Wine by Stir Bar Sorptive Extraction Gas Chromatography-Mass Spectrometry

WANG Hua, SONG Jian-qiang, LIANG Yan-ying, MI Chuan-qing, LI Hua*

Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A & F University, Yangling 712100, China

Received:2013-01-24 Revised:2013-11-28 Online:2014-01-25 Published:2014-02-19
Contact: LI Hua E-mail:wanghua@nwsuaf.edu.cn

摘要/Abstract

摘要：

采用搅拌棒萃取法-气相色谱-质谱联用技术，对‘媚丽’桃红葡萄酒中的香气成分进行定量检测。结果表明：‘媚丽’桃红葡萄酒中共检测到55 种香气成分，包括26 种酯类物质、4 种酸类物质、9 种醇类物质、6 种萜烯类物质、3 种C13-降异戊二烯等。通过计算香气活性值发现，其中12 种香气成分对‘媚丽’桃红葡萄酒的香气有重要贡献。这些物质是：乙酸乙酯、丁酸乙酯、己酸乙酯、辛酸乙酯、乙酸异戊酯、异丁酸乙酯、异戊酸乙酯、异戊醇、2-苯乙醇、里哪醇、β-大马士酮和β-紫罗兰酮。感官分析结果表明：‘媚丽’桃红葡萄酒具有玫瑰香、苹果、草莓、菠萝等香气。

关键词: 香气成分；&lsquo, 媚丽&rsquo, ；桃红葡萄酒；搅拌棒萃取法；香气活性值

Abstract:

The aroma composition of ‘Meili’ rose wine was determined using stir bar sorptive extraction-gas
chromatography-mass spectrometry (SBSE-GC-MS). In total 55 volatile compounds were identified, including 26 esters, 4
acids, 9 alcohols, 6 terpenes, and 3 C13-norisoprenoids. According to odor activity values (OAV), twelve compounds were
considered as important aroma compounds in ‘Meili’ rose wine. These compounds were ethyl acetate, ethyl butanoate, ethyl
hexanoate, ethyl octanoate, isoamyl acetate, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, isoamyl alcohol, 2-phenyl
ethanol, linalool, β-damascenone, and β-ionone. Sensory evaluation indicated that ‘Meili’ rose wine was characterized by
floral and fruity aroma, such as rose, apple, strawberry, and pineapple flavor.

Key words: aroma compounds, ‘Meili’, rose wine, stir bar sorptive extraction (SBSE), odor active value (OAV)

中图分类号:

TS207.3

王华，宋建强，梁艳英，糜川清，李华*. 搅拌棒萃取-气相色谱-质谱联用法分析‘媚丽’桃红葡萄酒中的香气成分[J]. 食品科学, 2014, 35(2): 177-181.

WANG Hua, SONG Jian-qiang, LIANG Yan-ying, MI Chuan-qing, LI Hua*. Determination of Aroma Compounds of ‘Meili’ Rose Wine by Stir Bar Sorptive Extraction Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2014, 35(2): 177-181.

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搅拌棒萃取-气相色谱-质谱联用法分析‘媚丽’桃红葡萄酒中的香气成分

Determination of Aroma Compounds of ‘Meili’ Rose Wine by Stir Bar Sorptive Extraction Gas Chromatography-Mass Spectrometry

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