采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱(headspace solid-phase microextraction combined-compre-hensive two dimensional gas chromatography-time of flight mass spectrometry, HS-SPME-GC×GC-TOFMS)对黄土高原产区赤霞珠葡萄酒中挥发性成分进行分析。结果表明:全二维气相色谱具有强分离能力、高灵敏性、高峰容量等优势,可以较为全面地对葡萄酒挥发性物质进行解析,特别是一些痕量香气化合物。通过质谱库检索及保留指数比对,在黄土高原5个小产区赤霞珠葡萄酒中共定性到600种香气化合物,其中以酯类、芳香族、萜烯类和醇类为主,分别检测到128、113、85、83种,同时还检测到醛酮类、含硫化合物、呋喃、内酯、吡嗪、挥发酸等化合物,这些物质共同作用形成了该产区葡萄酒的风味特征。此外,5个小产区葡萄酒定性到的香气化合物总数及各类别的数量则均相差不大。该研究探讨了全二维气相色谱技术在葡萄酒香气解析中的应用,同时也为深入探究黄土高原产区葡萄酒的风味特征提供基础数据与理论依据。
Headspace solid-phase microextraction combined with comprehensive two dimensional gas chromatography-time of flight mass spectrometry (HS-SPME-GC×GC-TOFMS) was used to comprehensively identify the volatile compounds of Cabernet Sauvignon wine from Loess Plateau region. The results showed that comprehensive two dimensional gas chromatography has the advantage of separation, sensitivity and peak capacity, which can analysis comprehensively of volatile compounds in wine, especially in some trace compounds with low threshold. Totally 600 compounds were identified in Cabernet Sauvignon wines from Loess Plateau region by standard mass spectra database and comparison of retention index, mainly in esters, phenols, terpenes and alcohols, 128, 113, 85, 83 species were detected respectively. In addition, aldehydes, ketones, sulfur compounds, furans, lactones, pyrazines, volatile acids and other compounds were also detected. These compounds work together to form the characteristic flavor of Cabernet Sauvignon wine Loess Plateau region. Furthermore, the total amount of aroma compounds and the quantity of each category in the five sub-regions’ wines were similar. This research explored the application of comprehensive two dimensional gas chromatography-time of flight mass spectrometry in the analysis of wine aroma compounds, and also established foundation for further exploration of the flavor characteristics of wines in the Loess Plateau.
[1] EBELER S E, THORNGATE J H. Wine chemistry and flavor: looking into the crystal glass[J]. Journal of Agricultural and Food Chemistry, 2009, 57(18): 8 098-8 108.
[2] 张会宁,沈忠勋. 浅说戎子酒庄风土[J]. 酿酒科技, 2016(10): 122-126;130.
[3] TANG K, XI Y, MA Y, et al. Chemical and sensory characterization of cabernet sauvignon wines from Chinese Loess Plateau region[J]. Molecules, 2019, 24(6):1 122.
[4] 蒋宝,张振文. 地形对黄土高原地区赤霞珠葡萄酒香气成分的影响[J]. 食品与发酵工业, 2017, 43(12): 184-190.
[5] 蒋宝,张振文,王丽娜,等. 黄土高原地区酿酒葡萄果实香气成分的GC-MS分析[J]. 食品与发酵工业, 2011, 37(3): 172-176.
[6] 李华,李佳,王华,等. 昌黎原产地域赤霞珠干红葡萄酒香气成分研究[J]. 西北农林科技大学学报(自然科学版), 2007(6): 94-98.
[7] 宋慧丽, 韩舜愈,蒋玉梅,等. 河西走廊地区赤霞珠干红葡萄酒中的香气成分分析[J]. 食品科学, 2009, 30(10): 257-260.
[8] 侯敏. 沙城产区赤霞珠干红葡萄酒特征香气的研究[D]. 杨凌:西北农林科技大学, 2011.
[9] 王蓓, 唐柯,聂尧,等. 搅拌棒吸附萃取-气质联用分析威代尔冰葡萄酒挥发性成分[J]. 食品与发酵工业, 2012, 38(11): 131-137.
[10] 左俊伟, 亓相媛,赵彩云, 等. 宁夏贺兰山东麓产区霞多丽、贵人香干白葡萄酒香气成分分析[J]. 食品与发酵工业, 2016,42(10): 149-155.
[11] SEELEY J V, SEELEY S K. Multidimensional gas chromatography: fundamental advances and new applications[J]. Analytical Chemistry, 2013, 85(2): 557-578.
[12] WELDEGERGIS B T, VILLIERS A D, MCNEISH C, et al. Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOFMS)[J]. Food Chemistry, 2011, 129(1): 188-199.
[13] WELKE J E, ZANUS M, LAZZAROTTO M, et al. Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine[J]. Food Research International, 2014, 59: 85-99.
[14] NICOLLI K P, BIASOTO A C T, SOUZA-SILVA E A, et al. Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma[J]. Food Chemistry, 2018, 243: 103-117.
[15] 陈双, 徐岩. 全二维气相色谱-飞行时间质谱法分析芝麻香型白酒中挥发性组分特征[J]. 食品与发酵工业, 2017, 43(7): 207-213.
[16] ZHANG L, ZENG Z, ZHAO C, et al. A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis[J]. Journal of Chromatography A, 2013, 1 313(20): 245-252.
[17] 李伟丽, 袁旭,刘玉淑,等.郫县豆瓣酱风味成分的全二维气相色谱-飞行时间质谱分析[J]. 食品科学,2019,40(6):261-265.
[18] ZHU S, LU X, JI K, et al. Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J]. Analytica Chimica Acta, 2007, 597(2): 340-348.
[19] 席艳茹, 唐柯,徐岩,等.应用定量描述分析和气相色谱-闻香/质谱法研究黄土高原赤霞珠干红葡萄酒香气特征[J]. 食品与发酵工业, 2016, 42(5): 192-197.
[20] ZHOU Z, LIU S, KONG X, et al. Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry[J]. Journal of Chromatography A, 2017, 1 487: 218-226.
[21] JIANG B, ZHANG Z. Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of china[J]. Molecules, 2010, 15(12): 9 184-9 196.
[22] FORDE C G, COX A, WILLIAMS E R, et al. Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production[J]. Journal of Agricultural and Food Chemistry, 2011, 59(6): 2 573-2 583.
[23] ROBINSON A L, ADAMS D O, BOSS P K, et al. The relationship between sensory attributes and wine composition for Australian Cabernet Sauvignon wines[J]. Australian Journal of Grape and Wine Research, 2011, 17(3): 327-340.
[24] POLÁSKOVÁ P, HERSZAGE J, EBELER S E. Wine flavor: chemistry in a glass[J]. Chemical Society Reviews, 2008, 37(11): 2 478-2 489.
[25] MASNEUF-POMARÈDE I, MANSOUR C, MURAT M L, et al. Influence of fermentation temperature on volatile thiols concentrations in Sauvignon Blanc wines[J]. International Journal of Food Microbiology, 2006, 108(3): 385-390.
[26] SHIBAMOTO T, RUSSELL G F. Study of meat volatiles associated with aroma generated in a D-glucose-hydrogen sulfide-ammonia model system[J]. Journal of Agricultural and Food Chemistry, 1976, 24(4): 843-846.
[27] MA Y, TANG K, XU Y, et al. Characterization of the key aroma compounds in chinese Vidal icewine by gas chromatography-olfactometry, quantitative measurements, aroma recombination and omission tests[J]. Journal of Agricultural and Food Chemistry, 2017, 65(2): 394.
[28] GONZÁLEZ-BARREIRO C, RIAL-OTERO R, CANCHO-GRANDE B, et al. Wine aroma compounds in grapes: a critical review[J]. Critical Reviews in Food Science and Nutrition, 2015, 55(2): 202-218.
[29] 席艳茹. 晋西黄土高原赤霞珠葡萄酒风味物质及感官特征的研究[D]. 无锡:江南大学, 2016.
[30] ANTALICK G, TEMPERE S, SUKLJE K, et al. Investigation and sensory characterization of 1,4-Cineole: a potential aromatic marker of Australian Cabernet Sauvignon wine[J]. Journal of Agricultural and Food Chemistry, 2015, 63(41): 9 103-9 111.
