Study On The Extraction Method Of Volatile Flavor Components In Kiwifruit Wine

The wine's flavor which is one of the important indexes of reflecting wine's type and quality directly affects its sense and quality. The volatile components as the major flavor substance play significant role in its flavor composition. Due to its complicated ingredients and low content, it is still one weak tache to extract and test in present study. China is a country where produces large amount of kiwifruit which has a sound perspective as one of the products of further processing. In order to better control the producing technics and quality, aiming at the volatile components in kiwifruit wine, referring to several frequently used methods in extracting the volatile substance in food, the article discussed the possibility and feasibility of different ways in studying the volatile substances in kiwifruit wine through some indexes such as optimizing method parameters and method pertinence, repeatability, sensitivity and information content, therefore establishing the extraction system of volatile substance in kiwi fruit wine.The study shows:(1)HS studies the balanced gas above the sample and how temperature and electrolyte affect the balance of gas and liquid. Through optimizing, the parameters are temperature of 35℃and the amount of salt of 3g/8mL. Restricted by the amount of sample and the content of components, the method has poor sensitivity and repeatability. The study on the volatile components in kiwifruit wine shows that there are 23 compounds including the major volatile substance in the wine. The flavor composition and content, to some extent, truly reflect the existence of the major volatile substance in the wine. The method is applied to determine the nature and semiquantitative area% of the main volatile substance in kiwi fruit wine.(2)SPME is often used in extracting the volatile substance at present, which is influenced by such factors as type, temperature, time and electrolyte. Through optimizing, the parameters are the following: CAR/PDMS fiber, the extraction temperature 45℃, the extraction time 45min and the amount of salt added 0.25g/mL. Solid - Phase Microextractionis strong in adsorption, enrichment and concentration. The study shows that this method improved about two degrees of sensitivity and had strong stability and repeatability compared with HS. It altogether examined 52 main compounds, the substance variety increased and the content distribution had its own features. The method is worthy of applying to quantitatively analyze the low content of volatile substance in the kiwi fruit wine, but it is still defective in studying the distribution of its components.(3)L-L is frequently used to extract and separate organic compounds. It follows the theory of resemblance and mixture which affected by many factors such as the polarity of impregnant, dissolution and the physiochemical property of distilling objects. The study shows that dichloromethane system has close effect with pentane/ dichloromethane compound. But comparatively speaking, the dichloromethane system is better. L-L has strong maneuverability and repeatability, and high sensitivity at the same time. The method altogether examined 60 main compounds, including many volatile substances at high boiling point, while the effect of volatile substances extraction at low boiling point was decreased. It is worthy of applying to study the volatile flavor substances at high boiling point in kiwi fruit wine.(4)SDE is commonly used in extracting the volatile components, which has good repeatability but poor sensitivity. The method examined 37 main compounds, which mainly consist of the substances at low boiling point or substances prone to volatilize. As a typical method, it also plays a certain role in extracting the flavor substance which is easy to volatilize.(5)The volatile substances in kiwifruit wine have different contents due to lots of components. So its study is closely related to the extraction method. The study shows that the substance variety and their content distribution differ significantly when applying differnet extraction methods.(6)The study shows that to the volatile flavor substance in kiwifruit wine L-L is superior to SPME and SDE repeatability, with HS the poorest. The sensitivity of it follows the order of SPME, L-L, SDE and HS.(7) Limited by the working theory and relative factors, different methods have their own pros and cons, and emphasis. Taking the pertinence, maneuverability of methods and the purposes of studies, different methods have different fields of application and values. At the same time, the comprehensive application of different methods can anatomize the targets of studies from different perspectives. The study shows that it is suitable to apply SPME to quantitatively analyze the high sensitivity of volatile flavor substance in kiwifruit wine; and it is better to use L-L to analyze the flavor substance at high boiling point in the samples; to those prone to volatilize and with high content the SDE and HS are preferred.(8) From the studies on volatile flavor substances in kiwifruit wine with different methods, there are altogether 102 volatile flavor substances, among which majority of 24 compounds of alcohols , 38 compounds of esters and 11compounds of aids occupied the majority, and 6 compounds of ketones, 2 compounds of aldehydes, 3 compounds of hydroxybenzenes and 3 compounds of hydrocarbon the least, along with part of compounds consisting of mixed atoms. The study parsed the volatile flavor components in kiwifruit wine in a rather comprehensive way.