作者： 张 莉，王瑞庆
采用固相微萃取 (solid phase microextraction，SPME)和搅拌棒吸附萃取法（stir bar sorptive extraction，SBSE）提取葡萄酒中的香气成分，用气相色谱-质谱联用测定其化学成分，并对两种提取方法的提取效果进行了比较。固相微萃取法提取的葡萄酒香气成分是28种，而搅拌棒萃取法提取的葡萄酒香气成分是53种，两者相同的成分有15种。在相同实验条件下，采用SBSE法可以大量捕集到葡萄酒中的痕量及难挥发性成分，提取化合物种类更多，可以更加全面地鉴定葡萄酒的香气成分。 |
搅拌棒吸附萃取； 固相微萃取； 葡萄酒； 香气 |
Comparison of the Extraction of Flavoring Compounds of Grape Wine by Solid Phase Microextraction and by Stir Bar Sorptive Extraction
ZHANG Li and WANG Ruiqing
College of Life Science, Shangrao Normal University, Shangrao, Jiangxi 334001, China
The flavoring compounds of grape wine were extracted by SPME and SBSE respectively. The extraction effects of the two methods were compared. In addition, the extracted flavoring compounds were determined by GC-MS. As a result, 28 kinds of flavoring compounds were determined through SPME and 53 kinds of flavoring compounds were determined through SBSE. Among all the flavoring compounds extracted by the two methods, 15 kinds were the same. Under the same experimental conditions, SBSE was more sensitive and better than SPME, because it could extract more flavoring compounds and trace compounds of grape wine.
stir bar sorptive extraction (SBSE); solid phase microextraction (SPME); grape wine; aroma