SPME-GC Analysis of Aromatic Components in Red Wine by Response Surface Methodology

doi:10.7506/spkx1002-6630-201024085

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 389-394.doi: 10.7506/spkx1002-6630-201024085

• Analysis & Detection • Previous Articles Next Articles

SPME-GC Analysis of Aromatic Components in Red Wine by Response Surface Methodology

YU Jing1，WANG Hong-lei1，HUO Jiang-lian2，LI Jing-ming3，GE Yi-qiang4,*

1. Beijing Products Quality Supervision and Inspection Institute, Beijing 100071, China ；
2. Station of Tea Quality Supervision and Examination, Beijing Food Research Institute, Beijing 100162, China；
3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
4. China Rural Technology Development Center, Ministry of Science and Technology, Beijing 100045, China

Received:2010-04-14 Revised:2010-11-13 Online:2010-12-25 Published:2010-12-29
Contact: GE Yi-qiang E-mail:gyq@crtdc.org.cn

Abstract

Abstract:

Major aromatic components in red wine were analyzed by solid-phase micro-extraction and gas chromatography (SPME-GC). Effects of extraction time, extraction temperature and NaCl concentration on major aromatic components in red wine were explored by single-factor and response surface experiments. Results indicated that the optimal parameters of SPMEGC analysis were extraction time of 30.50 min, extraction temperature of 45 ℃ and NaCl concentration of 0.29 g/mL. Under the optimal conditions, total aroma value was increased by 6.1 folds.

Key words: wine, aromatic components, SPME, OAV, response curve surface design

CLC Number:

TS262.6

YU Jing1，WANG Hong-lei1，HUO Jiang-lian2，LI Jing-ming3，GE Yi-qiang4,*. SPME-GC Analysis of Aromatic Components in Red Wine by Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(24): 389-394.

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SPME-GC Analysis of Aromatic Components in Red Wine by Response Surface Methodology

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