Bach Benoit, Cleroux Marilyn, Saillen Mayra, Schönenberger Patrik, Burgos Stephane, Ducruet Julien, Vallat Armelle
CHANGINS, Viticulture and Oenology, University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland.
CHANGINS, Viticulture and Oenology, University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland.
Food Chem. 2016 Dec 15;213:813-817. doi: 10.1016/j.foodchem.2016.06.045. Epub 2016 Jun 16.
The concentrations of α/β-thujone and the bitter components of Artemisia absinthium were quantified from alcoholic wormwood extracts during four phenological stages of their harvest period. A solid-phase micro-extraction method coupled to gas chromatography-mass spectrometry was used to determine the concentration of the two isomeric forms of thujone. In parallel, the combination of ultra-high pressure liquid chromatography and high resolution mass spectrometry allowed to quantify the compounds absinthin, artemisetin and dihydro-epi-deoxyarteannuin B. This present study aimed at helping absinthe producers to determine the best harvesting period.
在苦艾收获期的四个物候阶段，对苦艾酒精提取物中的α/β-侧柏酮以及苦艾的苦味成分进行了定量分析。采用固相微萃取与气相色谱-质谱联用的方法测定了侧柏酮两种异构体形式的浓度。同时，超高压液相色谱与高分辨率质谱联用能够对苦艾素、蒿黄素和二氢表脱氧青蒿素B进行定量分析。本研究旨在帮助苦艾酒生产商确定最佳收获期。
