Choosing the best solid phase micro-extraction fiber to extract wine aroma compounds | 葡萄酒香气成分萃取中固相微萃取纤维的选择

chinois. 针对葡萄酒香气成分气相色谱分析的要求，比较了3种固相微萃取纤维萃取葡萄酒香气成分的效果。选用常用的PA、PDMS/DVB、PDMS 3种固相微萃取纤维进行葡萄酒香气成分的富集、浓缩处理，然后用GC-MS检测香气成分。通过对不同固相微萃取纤维萃取香气成分的数量、化学种类以及各类化合物累积峰面积标准化值的比较，评价供试固相微萃取纤维萃取葡萄酒香气成分的效果。3种固相微萃取纤维萃取出的葡萄酒香气成分中，高级醇、化学酯和有机酸是主要成分，萜烯醇、β-大马酮、挥发性酚和呋喃酮等是微量成分。不同固相微萃取纤维萃取的化合物存在明显差异，PA萃取出化合物49种，PDMS萃取出53种，PDMS/DVB仅萃取出38种。累积峰面积标准化值分析表明，PA萃取高级醇、有机酸、3-甲硫基-1-丙醇、2(3H)-二氢呋喃酮、2,4-二季丁基苯酚的灵敏度高；PDMS萃取化学酯类、萜烯醇和β-大马酮的灵敏度高；PDMS/DVB几乎萃取各类化合物的灵敏度都低。在供试的3种固相微萃取纤维中，PDMS是萃取富集绝大多数葡萄酒挥发性成分的最佳纤维。

anglais. In order to choose an optimal solid phase micro-extraction fiber to extract wine aroma compounds for GC analysis, three solid fibers often used in wine aroma compounds extraction were tested. Solid fibers of PA, PDMS/DVB and PDMS were selected. After extracting, the fiber was immediately inserted into GC injector and volatile compounds were analyzed by GC-MS. The Number of extracted compounds, chemical types of them and the cumulative area normalization value were used to compare extracting effects of these three fibers. Results showed that PA, PDMS and PDMS/DVB extracted 49, 53 and 38 aroma compounds in the sample wine respectively. Esters, alcohols and organic acids were the majority of the extracted volatile compounds, while terpinols,β-damascenone, volatile phenols and sulphur compounds were the few. The analysis of cumulative area normalization value indicated that PA was more sensitive to absorbing alcohols and organic acids, PDMS more sensitive to esters, PDMS/DVB least sensitive to alcohols, organic acids and esters. All factors above considered, PDMS was the optimal one to extract more aroma compounds in wine for GC analysis among these three fibers.