Study On The Analysis Of Plasticizer And Aroma Components In Wine By Gas Chromatography-mass Spectrometry

Wine is a kind of indispensable drink on people’s dining-table. In recentyears, with high frequency of adulterated and inferior wine in the market, winepoisoning accidents have often occurred, which has endangered people’s health.Wine quality control has been the social focus. Nowadays, the analysis ofplasticizer and aroma components is the hot research topic in the field of winequality detecting technology, its’ importance has been paid a widespreadattention. In this paper, using GC-MS as detecting method, solvent and solidextraction as sample pretreatment method and phthalate esters and aromacomponents as analytical targets, the methods about plasticizer detection andaroma components identification in wine were developed.(1) Using BEIDACANG wine as detecting sample, a qualitative andquantitative GC-MS analytical method was developed for the analysis ofphthalate esters. In the pre-concentration step, for two extraction forms，solventextraction and solid phase extraction, the extraction capability of four differentsolvents and adsorbent performance of two types of cartridges were investigatedfor15analytes; for the GC separation form, the good separation of15targets wasachieved by using the temperature programmed technology of capillary columnbased on boiling point and polarity parameter; for the qualitative and thequantitative method, the retention time and one or two characteristic ions ofevery analyte were choosed as qualitative parameters, peak area of extraction ionas quantitative parameters, the accurate determination of target compounds wasensured accordingly. The proposed method was validated for two aspects ofaccuracy and precision and was used for the determination of real BEIDACANG wine sample.(2) Using BEIDACANG wine as detecting sample, a GC-MS method wasdeveloped for the analysis of its aroma components. The extraction performanceof two means, solvent extraction and solid phase extraction, was compared forthe target aroma components. For all separated peaks obtained fromdichloromethane extract of BEIDACANG wine,30aromatic substances wereidentified, accordingly, the “skeleton” of aroma component in BEIDACANGwine was confirmed.(3) Using ZHONGZHI blueberry wine as detecting sample, a GC-MSmethod was developed for the analysis of its aroma components. The extractionperformance of two means, solvent extraction and solid phase extraction, wascompared for the target aroma components. For all separated peaks obtainedfrom dichloromethane extract of ZHONGZHI blueberry wine,52aromaticsubstances were identified, accordingly, the “skeleton” of aroma component inZHONGZHI blueberry wine was confirmed.