Validation of a solid-phase microextraction method for headspace analysis of wine aroma components

被引：0
作者：
Howard, KL
Mike, JH
Riesen, R
机构：
[1] Youngstown State Univ, Dept Biol, Lake Erie Enol Res, Youngstown, OH 44555 USA
[2] Youngstown State Univ, Dept Chem, Youngstown, OH 44555 USA
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2005年 / 56卷 / 01期
关键词：
solid-phase microextraction; gas chromatography; headspace analysis; aroma components;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
A validated method for identification and quantitation of key aroma components in wine was developed using a divinylbenzene/Carboxen/polydimethylsiloxane solid-phase microextraction fiber combined with gas chromatography/mass spectrometry. Headspace solid-phase microextraction with automated sample handling produced good sensitivity and reproducibility. Reliable quantitation was obtained for components that demonstrated significant headspace depletion and competition for the fiber coating during extraction. Several internal standards were used to target the extraction and chromatographic behavior of each class of analytes in the matrix. Good results were obtained for esters, alcohols, and terpenes. Organic acids were not effectively analyzed using this method. Limits of detection for most target aroma components were in the mu g/L range.
引用
收藏
页码：37 / 45
页数：9
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