Determination Of Aroma Components In Wine By Gas Chromatography And Content Analysis

Abstract:Objective:Establishing an efficient method which can determine a large number of aroma components in wine. Methods:(1) Gas chromatography conditions:Agilent GC7820A.The chromatographic column is Agilent CP-WAX 50m, diameter is 0.25mm, film thickness is 0.20um. Internal standard method was used to quantitate. Distillation method was applied for sample pretreatment. (2) Methodology validation: by investigating the linear range, the linear correlation coefficient, the limit of quantification, the limit of quantification, the recovery, precision, stability, etc., to verify this method is suitable for the analysis of aroma components in wine. (3)Sample determination:The treated products and brewed wine were determined by established method. Result:(1) Chromatography conditions:internal standard method, inlet temperature 240℃, detector temperature 250℃, split ratio 40:1, column temperature 35℃ keeping 8 min, raising the temperature to 80℃ with the speed of 3℃/min, keeping 1min, then rising to 140℃ with the speed of 3℃/min, keeping 1min, then rising to 180℃ with the speed of 5℃/min, rising to 210℃ with the speed of 10℃/min, keeping 1min. (2)Method verification result:This method has good linearity within 3mg/L～ 350mg/L with the correlation coefficient above 0.9999. The recovery rate was between 96.3%～102.5% and the relative standard deviation was below 1.1%. There was a high precision of the method for methanol determination which was 0.08%. The quantitative restrictions is 0.05mg/L,which is calculated by the signal to noise ratio. The sample has good stability within 48 hours. (4) Sample determination:The finished wine have the most content in the detection of aroma composition including ethyl acetate, ethyl lactate, isoamyl alcohol and acetic acid. The methanol has checked out from the both of the brewed wine and the finished wine. The methanol content in brewed wine is higher than the finished wine. Conclusions:The method established is convenient and suitable for determining a wide range of aroma components of effective quantitative. The method is convenient with good linearity, good accuracy, repeatability and stability. The result is reliable for detecting 23 kinds of aroma components in wine in a wide range with higher popularization significance. The aroma component is different in the finished product wine, but the main aroma components are basically the same in the detection of a large proportion of total aroma components content. Methanol content is higher in brewed wine than the finished product wine.