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.
Wang Bei
,
Tang Ke
,
Nie Yao
,
Li Ji-ming
,
Yu Ying
,
Jiang Wei-guang
,
Xu Yan
. Stir Bar Sorptive Extraction-GC-MS for the Analysis of Volatile Compounds in Vidal Icewine[J]. Food and Fermentation Industries, 2012
, 38(11)
: 131
-137
.
DOI: 10.13995/j.cnki.11-1802/ts.2012.11.005
