Bertuccioli M, Montedoro G
S TA NU. 1975 Jan-Feb;5(1):39-41.
It has been defined, in a previous work, a procedure for the "head space" gas chromatographic analysis. This method allowed the separation of 17 volatile constituents, utilizing Porapak Q, either as trap or chromatographic adsorbent. A series of new experiences have improved this precedure, adopting as trap two polymers (Porapak Q, copolymer of the ethyl-vinyl-benzene divinyl-benzene; Tenax GC porous polymer 2,6-diphenyl-p-phenilene oxide) and two different chromatographic phases. Furthermore, it has been entirely modified the introduction of the sample into the gas chromatographic column simplifying the handling and improving the operative conditions (times and temperature of desorption). The analysis of the "head space" carried out on wines of different aromatic compositions (Riesling) and on wines at different degree of ageing (Rubesco), besides having allowed the separation of 61 volatile components, 27 of which have identified, has put in evidence the sensitivity of this procedure.
在之前的一项工作中，已定义了一种用于“顶空”气相色谱分析的程序。该方法利用Porapak Q作为捕集阱或色谱吸附剂，能够分离出17种挥发性成分。一系列新的实验改进了该程序，采用两种聚合物（Porapak Q，乙基-乙烯基-苯二乙烯基苯的共聚物；Tenax GC多孔聚合物2,6-二苯基对苯醚）作为捕集阱以及两种不同的色谱相。此外，对样品引入气相色谱柱的方式进行了全面改进，简化了操作并改善了操作条件（解吸时间和温度）。对不同芳香成分的葡萄酒（雷司令）和不同陈酿程度的葡萄酒（鲁贝斯科）进行的“顶空”分析，除了能够分离出61种挥发性成分（其中27种已被鉴定）外，还证明了该程序的灵敏度。
