葡萄酒中风味组分不同定量分析方法的对比研究

Comparative Research of Different Methods for Quantitative Analysis of Flavor Components in Wine

摘要:

本文研究对比了减压蒸馏-GC，活性炭吸附-GC，以及顶空-GC三种方法定量分析测定葡萄酒中具体风味组分的优缺点。实验结果表明活性炭吸附-GC法适合测定葡萄酒中的乙醛和正丁醇；减压蒸馏-GC和活性炭吸附-GC法利于分析测定葡萄酒中正丙醇、异戊醇；顶空-GC法测定乙酸乙酯、乳酸乙酯和甲醇，简单快捷；减压蒸馏-GC定量检测乙酸较为准确；甘油更适合活性炭吸附法；而异丁醇由于沸点、黏度适中，三种方法均可以采用。这些分析结果对葡萄酒中风味物质的分析工作有一定的借鉴性。

Abstract:

The advantages and disadvantages of three kinds of methods such as vacuum distillation-GC, activated carbon adsorption-GC, and HS-GC for quantitative analysis of flavor components in wine were compared in this paper. The experimental results have shown that activated carbon adsorption-GC is proper for detecting acetaldehyde and n-butyl alcohol in wine; vacuum distillation-GC, activated carbon adsorption-GC analysis are fit for measuring n-propyl alcohol and isoamyl alcohol. Besides, it is simple and convenient for analyzing acetic ether, ethyl lactate and methanol by HS-GC. Furthermore, acetic acid and glycerine are suitable for vacuum distillation-GC and activated carbon adsorption-GC analysis, respectively. Due to its moderate boiling point and viscosity, isobutanol can be measured by all three methods. The above conclusions can supply a good reference for later analytical work for flavor components in wine.