葡萄酒香气成分的仪器分析方法评述

被引：42

作者：

陶永胜

李华

机构：

[1] 西北农林科技大学葡萄酒学院

来源：

科技导报 | 2008年 / 26卷 / 24期

关键词：

葡萄酒; 香气成分; 分析方法; 萃取方法;

D O I：

暂无

中图分类号：

TS262.6 [葡萄酒、香槟酒];

学科分类号：

100403 [营养与食品卫生学];

摘要：

葡萄酒香气成分的研究对葡萄酒产品的质量评价及葡萄酒产品的真伪鉴别意义重大,而香气成分的分析结果及其区分价值取决于分析方法,尤其是香气成分的萃取方法。文章综述了近几年葡萄酒香气成分分析方法的研究进展,分析了"电子鼻"等非色谱方法分析葡萄酒香气的特点,阐述了葡萄酒香气成分气相色谱分析的不同检测器方法,比较了影响葡萄酒香气色谱分析结果的不同香气成分萃取方法,并对今后该领域的研究重点进行了展望。

引用

页码：89 / 94

页数：6

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