中文摘要：

采用项空固相微萃取和气相色谱-质谱联用法分析石榴酒中易挥发成分,并对其分析条件进行优化,为石榴酒香气特征研究提供适宜方法.选用50/30 μm DVB/CAR/PDMS固相微萃取头、FFAP色谱柱,对影响萃取效果明显的因素进行单因素和正交试验,确定适宜分析条件为样品用量8.0 mL/20.0 mL样品瓶、加盐量0.30 g/mL、萃取时间50 min、萃取温度45℃、平衡时间30 min、解吸时间4 min,对石榴酒易挥发物的化学组成进行分离及结构鉴定,共检出76种化合物,确定结构67种,占总易挥发成分总量的99.39％.

英文摘要：

The volatile compounds in pomegranate wine were analyzed using headspace solid phase micro-extraction and gas chromatography-mass spectrometry （HS-SPME-GC-MS）.The extraction and separation were achieved by using a 50/30 μm DVB/CAR/PDMS solid-phase micro extraction fiber and an FFAP column,respectively.Single factor and orthogonal array experiments were conducted to determine the optimal sample preparation conditions as follows：after salt addition at 0.30 g/mL,8.0 mL of sample per 20.0-mL vial was extracted at 45 ℃C for 50 rmin,equilibrated for 30 min and then desorbed for 4 min.Under these conditions,a total of 76 compounds were detected,and 67 of them were structurally identified,accounting for 99.39％ of the total amount of volatile components.