Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Anshan Normal University》 2018-02
Add to Favorite Get Latest Update

Solid phase extraction-gas chromatography-mass spectrometry analysis of the aroma components of ice wine

HOU Dongyan;LI Tiechun;DIAO Quanping;HUI Ruihua;School of Chemistry and Life Science,Anshan Normal University;  
A solid phase extraction method was used to extract the aroma components of ice wine.The optimum experimental conditions were determined by optimizing the sample volume,extraction time,extraction temperature,balance time and time of desorption. The aroma components of ice wine were tested by gas chromatography-mass spectrometry.The experimental results show that the ice wine aroma components extracted the best conditions for: sample size is 4 m L temperature of 50 ℃,extraction time and extraction for 40 min,balance time for 20 min,desorption time for 3 min.The aroma composition identified 21 aroma components,with a relative percentage of 94.35%.Five alcohol compounds,mainly 3-methyl-1-butyl alcohol and phenylethyl alcohol,relative percentage is 38.68%,the esters of 7 species,mainly in 2,4-adipic acid ethyl ester,ethyl octylic acid and succinic acid diethyl ester is given priority to,relative percentage is 21.53%,the acids have 3,mainly acetic acid and sorbic acid,relative percentage is 20.70%,one kind of phenolics,relative percentage is 0.84%.
【Fund】: 辽宁省教育厅科学技术基金资助课题(20331079)
【CateGory Index】: O657.63;TS262.6
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved