Determination of Fatty Acids in Fruit Wine by GC and GC-MS Technologies
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Abstract:
The fatty acids (FAs) play a significant role in the flavor of fruit wine. In order to establish an accurate analysis method for them, organic solvent liquid-liquid extraction was utilized to extract the fatty acids in fruit wine followed by methyl esterification with sulfuric acid-methanol. After comparing with two different pretreatment conditions, the optimum temperature for methyl esterification was set at 80 ℃ for 40 min. Eight types of fruit wine were qualitatively characterized based on the standard fatty acid samples with GC-MS and quantitatively tested via internal and external standard method. 28 kinds of FAs were discovered, which varied little among different wines. Palmitic acid was the most abundant in all kinds of wines, reaching round 25% of the total FAs. Mulberry wine was demonstrated to contain the highest FAs concentration of 78.21 mg/L among 8 types of wines. The RSD of all FAs concentrations obtained by this method was below 5%. In addition, this method showed more than 87% recycling efficiency, high accuracy and precision of the analysis.
