Study On The Volatile Flavor Compounds Of Chinese Rise Wine

The main purpose of this study was that:Done quality evaluation of wine samples in general by measuring the physical and chemical ingredients; Senior alcohol content in wine samples was measured by chemical analysis, and the results provided theory reference and guidance for rice wine production process control; established a reasonable modern instrumental analysis method through comparative experiments, and made a preliminary qualitative analysis of volatile flavor compounds in wine samples; optimized the conditions of SPME, made a quantitative analysis for some volatile flavor compounds in different samples by SPME-GC-MS, and made a preliminary study of its sources formation and variation.Chemical analysis showed that:The rice wine samples used in this study were high quality non-rice semi-sweet yellow rice wine; the senior alcohols content was about176.84mg/L, it was lower than other rice wine reported, so it was not easy to have a headache after drinking and good for your health;Comparative trials of four sample pretreatment methods for GC-MS analysis showed that:The two methods of liquid-liquid extraction and liquid-liquid extraction-SPME needed more samples, their steps were tedious and time-consuming, the result was unsatisfactory.it was easy to lose the volatile components, even some compounds underwent a chemical change, so the experimental results were not accurate. Better separation of each component in the total ion chromatogram was got by SHS-GC-MS and SPME-GC-MS. SPME-GC-MS could make effective sample enrichment and purification, and the species that could be effectively detected was far more than SHS-GC-MS, the experimental results was best. A total of80volatile compounds were identified in experiments, including15alcohols,27esters,7aldehydes, and24kinds of other compounds such as phenols, ketones, acids.Optimized conditions of SPME:The100um PDMS coated fibres were used for volatile compound extractions.5ml diluted wine sample was put into a10mL vial which equipped with a magnetic stir bar.Then2.0gNaCl and5.0uL internal standard solution was added. And the sample was equilibrated at55℃for15min and extracted for30min at the same temperature under stirring in a multipurpose sampler with SPME capability. After extraction, the fibre was inserted into the injection port of GC for5min to desorb the analytes. Ten main volatile flavor components in rice wine samples were made quantitative determination. We got that:the four kinds of alcohol compounds in two years samples was more than ten years; two kinds of esters in two years was more than the latter and the other two kinds were opposite; the two kinds of aldehydes content in ten years samples was greater than the two years.