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首页> 美国卫生研究院文献>Molecules >Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine
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Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

机译：离线SPE-GC-MS与在线HS-SPME-GC-MS分析葡萄酒中挥发性萜类化合物的比较

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摘要

The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography–mass spectrometry (GC–MS) method for the quantitation of terpenoids in red and white wine using headspace solid-phase microextraction (HS–SPME) and solid-phase extraction (SPE) was established. Calibrations were performed in the respective base wine using both sample preparation methods. The linearity, precision and accuracy evaluated for the respective matrices were excellent for both sample preparations. However, the HS–SPME approach was more sensitive and more accurate. For both sample preparations, the quantification limits were lower than the odor thresholds in wine. The terpenoid concentrations (µg/L) were evaluated for 13 white wines using both sample preparation methods. Importantly, the online HS–SPME approach was more sensitive than the offline SPE method. The major terpenoids identified in the white wines evaluated were linalool (0.2–63 µg/L), geraniol (nd–66 µg/L) and α-terpineol (nd–85 µg/L).
机译：香气是葡萄酒品质的重要标志。各种类型的化合物是造成葡萄酒香气的原因，而萜类化合物就是这类化合物之一。在这项工作的背景下，使用顶空固相微萃取（HS-SPME）和固相萃取（SPE）的方法验证了气相色谱-质谱（GC-MS）方法定量红葡萄酒和白葡萄酒中的萜类化合物。成立。使用两种样品制备方法分别在基准酒中进行校准。对于两种样品制备，评估各自矩阵的线性，精密度和准确性均非常出色。但是，HS-SPME方法更敏感，更准确。对于两种样品制备，其定量限均低于酒中的气味阈值。使用两种样品制备方法评估了13种白葡萄酒的萜类化合物浓度（µg / L）。重要的是，在线HS-SPME方法比离线SPE方法更敏感。在评估的白葡萄酒中鉴定出的主要萜类化合物为芳樟醇（0.2–63 µg / L），香叶醇（nd–66 µg / L）和α-萜品醇（nd–85 µg / L）。

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