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Microextraction of volatile compounds from wine samples and their determination by GC-FID. The effect of the salts and extraction solvents used
Authors:C Sáenz-Barrio  T Cedrón-Fernández
Institution:1. Departamento de Química, (Química Analítica), Universidad de La Rioja, C/Obispo Bustamante 3, 26001, Logro?o, La Rioja, Spain
2. Departamento de Agricultura y Alimentación, Universidad de La Rioja, Avenida de La Paz 105, 26004, Logro?o, La Rioja, Spain
Abstract:Summary 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.
Keywords:Gas chromatography  Flame ionization detector  Microextraction  Volatile compounds  White wine samples
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