【摘要】 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。更多还原

【Abstract】 Using liquid-liquid extraction(LLE), headspace solid phase microextraction(HS-SPME) and stir bar sorptive extraction(SBSE) method combined with GC-MS to analyze the aroma components of cherry wine, then the extracted features of three methods were compared. The results show that different extraction methods can obtain different compounds. SPME can extract a higher content of aromacomponents. SBSE shows better extraction effect for trace and ultratrace volatiles, while the LLE can enrichment more kinds of volatiles. A total of 87 compounds were detected in this work, including 20 compounds were determined with each method and Partial least squares regression(PLSR) was performed to study the correlation between aroma compounds and different extraction method.更多还原