• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of the Institute of Brewing >Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction
【24h】

Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

机译：顶空固相微萃取技术快速分析苹果酒中的风味挥发物

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Flavor volatiles are important components of alcoholic beverages. In this study, headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were investigated for the determination of flavor-contributing volatiles for apple wine. HS-SPME parameters were defined, including fiber coatings, extraction time, and extraction temperature. Good linearity, recoveries, and repeatability of the SPME method using carboxen-polydimethylsiloxane (carboxen-PDMS) fiber were obtained with r~2 values, recoveries, and relative standard deviations ranging from 0.9112 to 0.9960, 80.23% to 110.21%, and 1.5% to 6.4% respectively using standard solution. No significant effects of ethanol concentration on headspace concentrations of analytes were observed when ethanol concentration changed from 0% to 12% (v/v), indicating that the HS-SPME-GC-MS method can be used for the determination of flavor volatiles in apple wine with an alcohol content below 12% (v/v) as well as in apple juice, and the method enables the monitoring of volatiles in mash during fermentation.
机译：风味挥发物是酒精饮料的重要成分。在这项研究中，顶空固相微萃取和气相色谱-质谱法（HS-SPME-GC-MS）被用于测定苹果酒中风味成分的挥发物。定义了HS-SPME参数，包括纤维涂层，提取时间和提取温度。使用羧甲基-聚二甲基硅氧烷（carboxen-PDMS）纤维获得的SPME方法具有良好的线性，回收率和可重复性，r〜2值，回收率和相对标准偏差分别为0.9112至0.9960、80.23％至110.21％和1.5％使用标准溶液分别达到6.4％。当乙醇浓度从0％变为12％（v / v）时，未观察到乙醇浓度对分析物顶空浓度的显着影响，表明HS-SPME-GC-MS方法可用于测定食品中的风味挥发物。酒精含量低于12％（v / v）的苹果酒以及苹果汁，该方法能够监测发酵过程中fermentation液中的挥发物。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号