Microextraction of volatile compounds from wine samples and their determination by GC-FID.: The effect of the salts and extraction solvents used

被引:14
作者
Sáenz-Barrio, C [1 ]
Cedrón-Fernández, T [1 ]
机构
[1] Univ La Rioja, Dept Quim Quim Analit, Logrono 26001, La Rioja, Spain
关键词
gas chromatography; flame ionization detector; microextraction; volatile compounds; white wine samples;
D O I
10.1007/BF02490568
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
This study describes the optimization of microextraction as a method for extracting volatile compounds from wine. The study has been applied to twelve compounds present in wine: 3-methylbutyl acetate, 3-methyl-1-butanol, ethyl hexanoate, hexanol, ethyl octanoate, butanoic acid, ethyl decanoate, diethyl succinate, hexanoic acid, phenylethanol, octanoic acid, and decanoic acid. These compounds were selected from those identified by GC-MS analysis of a real wine sample. By means of a synthetic wine, the study investigated the influence on extraction yield of the solvents and salts used, the proportion of salts, and the agitation time. The determination was performed by GC with flame ionization detection and an internal standard was used for quantification. The method was applied to samples of white wine from La Rioja.
引用
收藏
页码:221 / 225
页数:5
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