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利用顶空固相微萃取(SPME)、搅拌棒吸附萃取(SBSE)和液液萃取(LLE)方法结合GC-MS对樱桃酒香气成分进行分析,对比研究3种方法对樱桃酒香气成分萃取的特性。结果表明:不同的萃取方法得到的香气物质各不相同,其中SPME能富集到更高含量的香气成分,SBSE对痕量和超痕量的挥发物有较好的萃取效果,而LLE能富集到较多的香气种类。采用3种方法共提取到87种香气物质,共同检测到的成分20种,通过偏最小二乘回归法分析(PLSR)不同的香气提取方法和香气物质之间的相关性。
The aroma components of cherry wine were analyzed by headspace solid-phase microextraction (SPME), SBSE and liquid-liquid extraction (LLE) combined with GC-MS. The effects of three methods on the extraction of aroma components of cherry wine were compared characteristic. The results showed that the aroma components obtained by different extraction methods were different, SPME could enrich aroma components with higher content, SBSE had better extraction effect for trace and ultra-trace volatile, and LLE could enrich Set to more types of aroma. A total of 87 kinds of aroma substances were extracted by 3 methods, and 20 kinds of common detected components were detected. The correlation between different aroma extraction methods and aroma substances by partial least squares regression analysis (PLSR) was studied.