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据《中国农业科学》2014年第12期《云南高原区酿酒葡萄果实香气物质的积累规律》(作者杨晓帆等)报道,以2010和2011年采自云南省德钦县梅里石(海拔约230 m)和说日(海拔约2 900 m)葡萄园的“赤霞珠”果实为试材,采用顶空固相微萃取直接提取葡萄汁中游离态香气物质,依次采用Cleanert PEP-SPE柱分离、糖苷酶AR2000水解和顶空固相微萃取方法提取糖苷结合态香气物质,运用气相色谱与质谱联用
According to “China Agricultural Sciences” 2014 the twelfth “Yunnan Plateau wine grape fruit aroma substances accumulation law” (the author Yang Xiaofan, etc.) reported that in 2010 and 2011 were collected from Yunnan Province Deqin Merritt (about 230 m above sea level ) And the “Cabernet Sauvignon” fruits from the vineyard (about 2 900 m above sea level) were used as materials to directly extract the free aroma components in the grape juice by headspace solid-phase microextraction, followed by Cleanert PEP-SPE column separation , Glycosidase AR2000 hydrolysis and headspace solid-phase microextraction extraction of glycoside-bound aroma substances, the use of gas chromatography and mass spectrometry