Chromatography Analysis Of Chemical Composition Of Three Types Of Wine

In this paper, chromatography on liquor, rice wine, and red wine composition are studied. Aroma components are analyzed in the main flavor of the liquor (Luzhou, Fen, Maotai) wine and rice wine by SPME-GC-MS;the main aroma components are determinated by HPLC;the contents of polyphenols in rice wine and red wine are determined by HPLC.The single factor experiments are carried out for condition of solid phase micro extraction by SPME-GC-MS,the optimal experimental conditions: 75μm PDMS / DVB SPME fiber, extraction time 30 min, equilibrium time 20 min, extraction temperature 50℃, the sample size 6 mL, the amount of salt 0.9 g, desorption time of 3 min. In the best conditions, the aroma components are determined in the liquor and the rice wine.The content of the main aroma components in Liquor is determined by HPLC .Pure water (V: V) = 35:65 as mobile phase, content of ethyl caproate, ethyl lactate, ethyl acetate and isoamyl alcohol are determined.Eight kinds of polyphenols content in rice wine and four kinds of polyphenols content in red wine are determinated by HPLC, the choice of C18 column, detection wavelength of 280.0 nm,using 3% acetic acid aqueous solution and acetonitrile as mobile phase and gradient elution.Aromatic flavor in the three kinds of liquor results show: ethyl caproate is the subject of aroma components in Luzhou flavor;in Fen Liquor, ethyl acetate is the main aroma compound and ethyl lactate supplemented; and ethyl lactate is the main characteristics component in Maotai liquor. Aroma components are studied by GC-MS in rice wine and study find thatβ-phenethyl alcohol is the main characteristic components.The trend that the content of main aroma components is determinated in liquor is consistent the results obtained by GC-MS analysis.The coefficient of variation in the range of 1.226 - 4.708%;the lowest detection limit of no more than 0.3590mg/mL;recoveries of 99.81% -107.6%.Polyphenols of rice wine is Mainly gallic acid, catechin, caffeic acid and benzoic acid, the coefficient of variation range of 1.297 - 4.257%;the lowest detection limit of the range 0.2 - 0.4μg/mL; recovery range 96.65% - 105.6%.The content levels of gallic acid, catechin, epicatechin and EGCG are different in different red wine. The minimum detection limit not higher than 0.80μg / mL; recovery 98.84% -106.7%.