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川藏高原不同年份霞多丽冰酒香气成分GC-MS分析
邢亚阁1，蒋 丽1，孙丛珊1，曹 东1,3，许青莲1，车振明1*，罗建峰2
中国酿造 ›› 2015, Vol. 34 ›› Issue (1) : 147-151.
PDF(406 KB)
PDF(406 KB)
川藏高原不同年份霞多丽冰酒香气成分GC-MS分析
GC-MS analysis of aroma compounds of Chardonnay icewine at different years in Sichuan-Tibet plateau
采用气相色谱质谱-联用分析法分别对2009年至2013年五个年份的川藏高原霞多丽冰酒进行了香气成分分析。结果表明，五个年份冰酒中所含的主要香气成分为酯类，醇类和酸类物质等。在2009年至2013年的冰酒中分别检测到26种、22种、53种、23种和38种香气成分。2009年冰酒中酯类10种（75.44%），醇类6种（11.16%），酸类3种（7.36%）和萜烯类3种（2.30%）；2010年酯类9种（74.47%），醇类5种（14.67%），酸类3种（6.75%）和萜烯类2种（1.94%）；2011年酯类16种（62.77%），醇类10种（16.49%），酸类4种（8.6%）和萜烯类3种（2.49%）；2012年酯类9种（78.8%），醇类3种（8.92%），酸类3种（9.16%）和萜烯类3种（1.62％）；2013年酯类14种（66.13%），醇类4种（10.83%），酸类4种（13.05%）和萜烯类4种（4.65%）。
The aroma components of Chardonnay ice wine at the years of 2009 to 2013 were analyzed by the methods of solid-phase micro-extraction and gas chromatography mass spectrometry. The results showed that the substances of esters, alcohols, acids and terpene were the main aroma components of Chardonnay icewine at five years. The aroma components kinds in Chardonnay icewine at the years of 2009 to 2013 were 26, 22, 53, 23, and 38, respectively. In the icewine of 2009, there were 10 kinds of esters (75.44%), 6 kinds of alcohols (11.16%), 3 kinds of acids (7.36%) and 3 kinds of terpene(2.30%) were detected. In the icewine of 2010, 9 kinds of esters(74.47%), 5 kinds of alcohols(14.67%), 3 kinds of acids (6.75%) and 2 kinds of terpene (1.94%) were detected. In the icewine of 2011, 16 kinds of esters (62.77%), 10 kinds of alcohols (16.49%), 4 kinds of acids (8.6%) and 3 kinds of terpene(2.49%) were detected. Furthermore, in the icewine of 2012, 9 kinds of esters(78.8%), 3 kinds of alcohols (8.92%), 3 kinds of acids(9.16%) and 3 kinds of terpene(1.62%) were detected. In the icewine of 2013, 14 kinds of esters(66.13%), 4 kinds of alcohols (10.83%), 4 kinds of acids (13.05%) and 4 kinds of terpene (4.65%) were detected.
川藏高原 / 冰酒 / 气质联用 / 香气分析 {{custom_keyword}} /
Sichuan-Tibet plateau / icewine / GC-MS / aroma analysis {{custom_keyword}} /
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四川省科技支撑计划项目（2011SZ0284， 2012SZ0117 和13KCBZ0066）；2012年西华大学食品生物技术重点实验室开放研究基金资助项目（SZjj2012-005）；2013年西华大学研究生创新基金项目（ycjj201346）；2014年西华大学青年学者培养计划（01201413）
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