运用搅拌棒吸附萃取-气相色谱/质谱联用技术,以威代尔冰葡萄酒为试材,对其挥发性成分进行检测分析。优化了萃取时间、加盐量、搅拌速度等萃取条件,结果表明,最优萃取条件为:搅拌吸附90 min,加盐量20%,转速为1 200 r/min。运用优化的方法,对威代尔冰酒的挥发性成分进行检测,通过质谱库、保留指数定性,共定性出109种挥发性成分,包括酯类32种,萜烯类24种,醇类21种,芳香族化合物8种,酸类6种,酚类化合物6种,呋喃4种,内酯4种,酮类3种,乙缩醛类1种。

The stir bar sorptive extraction coupled with gas chromatography-mass spectrometry technique was employed in the analysis of Vidal icewine volatile compounds.The extraction time,the additive content of NaCl,and the agitation speed were optimized.The best extraction condition was obtained by using a sampling period for 90min,with 20% NaCl and constant magnetic stirring(1 200 r/min).Using the optimized method for the analysis of volatile compounds of Vidal icewine,a total of 109 compounds were identified by comparing mass spectra and retention indices from literature.Of them,32 esters,24 terpenes and norisoprenoids,21 alcohols,8 aromatic compounds,6 acids,6 phenols,4 furans,4 lactones,3 ketones,1 acetal were identified.