2 research outputs found
ΠΠ»ΠΈΡΠ½ΠΈΠ΅ Π²Π½Π΅ΡΠ½ΠΈΡ ΡΠ°ΠΊΡΠΎΡΠΎΠ² Π½Π° ΡΡΠ°Π±ΠΈΠ»ΡΠ½ΠΎΡΡΡ ΠΊΠ°ΡΠ΅ΡΡΠ²Π° ΠΈΠ³ΡΠΈΡΡΡΡ Π²ΠΈΠ½ Π² ΠΏΡΠΎΡΠ΅ΡΡΠ΅ ΠΈΡ Ρ ΡΠ°Π½Π΅Π½ΠΈΡ
The shelf life of sparkling wine is an indicator that can vary depending on the impact of a large number of external factors on the product. These factors include transportation conditions, storage temperature, humidity, exposure to light, and packaging quality. The current regulatory documentation regulates certain requirements for the storage conditions of sparkling wines, but they are often violated during transportation and storage, which leads to a significant deterioration in the quality of products. This review is devoted to the study of changes in the quality characteristics of wines during their storage and transportation. It is shown that the intensity of physicochemical changes occurring in wine during storage depends on temperature conditions, the presence of vibration and exposure to light. The issue of the influence of temperature storage conditions on the quality characteristics of wine products, including sparkling wines, has been studied in some detail. Most researchers are of the opinion that in order to maintain a stable quality of wine, it is necessary to store and transport it at a constant temperature not exceeding 20 Β°C. In scientific publications, there are different views on the problem of the influence of bottle color on the change in chemical composition and the preservation of the quality characteristics of both still and sparkling wines during storage. It has been found that bottles made of darker glass allow protecting wine to a greater extent from the effects of light, especially in its ultraviolet and visible short-wave (Ξ» = 400 nm) range, and prevent the appearance of the so-called βtaste of lightβ (gout de lumiΓ¨re) in the wine. It is shown that the causes of the appearance of the βtaste of lightβ in champagne are sulfur-containing compounds formed as a result of photochemical reactions. It has been found that the intensity of these reactions depends on the degree of illumination, as well as the presence of riboflavin and iron (III) ions in the wine. It is concluded that controlling the amount of light to which wines are exposed can prevent deterioration of their quality during storage and extend the shelf life. The possibility of preventing photodegradation of wine through the use of various antioxidants is also considered. Based on the information available in scientific publications, the study of the development of negative changes in wine under the influence of light is an important aspect from the point of view of risk assessment during product storage.Π‘ΡΠΎΠΊ Π³ΠΎΠ΄Π½ΠΎΡΡΠΈ ΠΈΠ³ΡΠΈΡΡΠΎΠ³ΠΎ Π²ΠΈΠ½Π° ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»ΡΠ΅Ρ ΡΠΎΠ±ΠΎΠΉ ΠΏΠΎΠΊΠ°Π·Π°ΡΠ΅Π»Ρ, ΠΊΠΎΡΠΎΡΡΠΉ ΠΌΠΎΠΆΠ΅Ρ ΠΈΠ·ΠΌΠ΅Π½ΡΡΡΡΡ Π² Π·Π°Π²ΠΈΡΠΈΠΌΠΎΡΡΠΈ ΠΎΡ Π²ΠΎΠ·Π΄Π΅ΠΉΡΡΠ²ΠΈΡ Π½Π° ΠΏΡΠΎΠ΄ΡΠΊΡ Π±ΠΎΠ»ΡΡΠΎΠ³ΠΎ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π° Π²Π½Π΅ΡΠ½ΠΈΡ
ΡΠ°ΠΊΡΠΎΡΠΎΠ². Π ΡΠ°ΠΊΠΈΠΌ ΡΠ°ΠΊΡΠΎΡΠ°ΠΌ ΠΎΡΠ½ΠΎΡΡΡΡΡ ΡΡΠ»ΠΎΠ²ΠΈΡ ΡΡΠ°Π½ΡΠΏΠΎΡΡΠΈΡΠΎΠ²Π°Π½ΠΈΡ, ΡΠ΅ΠΌΠΏΠ΅ΡΠ°ΡΡΡΠ° Ρ
ΡΠ°Π½Π΅Π½ΠΈΡ, Π²Π»Π°ΠΆΠ½ΠΎΡΡΡ, Π²ΠΎΠ·Π΄Π΅ΠΉΡΡΠ²ΠΈΠ΅ ΡΠ²Π΅ΡΠ°, Π° ΡΠ°ΠΊΠΆΠ΅ ΠΊΠ°ΡΠ΅ΡΡΠ²ΠΎ ΡΠΏΠ°ΠΊΠΎΠ²ΠΊΠΈ. Π Π΄Π΅ΠΉΡΡΠ²ΡΡΡΠ΅ΠΉ Π½ΠΎΡΠΌΠ°ΡΠΈΠ²Π½ΠΎΠΉ Π΄ΠΎΠΊΡΠΌΠ΅Π½ΡΠ°ΡΠΈΠΈ ΡΠ΅Π³Π»Π°ΠΌΠ΅Π½ΡΠΈΡΡΡΡΡΡ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½Π½ΡΠ΅ ΡΡΠ΅Π±ΠΎΠ²Π°Π½ΠΈΡ ΠΊ ΡΡΠ»ΠΎΠ²ΠΈΡΠΌ ΡΡΠ°Π½ΡΠΏΠΎΡΡΠΈΡΠΎΠ²Π°Π½ΠΈΡ ΠΈ Ρ
ΡΠ°Π½Π΅Π½ΠΈΡ ΠΈΠ³ΡΠΈΡΡΡΡ
Π²ΠΈΠ½, ΠΎΠ΄Π½Π°ΠΊΠΎ, ΠΎΠ½ΠΈ ΡΠ°ΡΡΠΎ Π½Π°ΡΡΡΠ°ΡΡΡΡ, ΡΡΠΎ ΠΏΡΠΈΠ²ΠΎΠ΄ΠΈΡ ΠΊ Π·Π½Π°ΡΠΈΡΠ΅Π»ΡΠ½ΠΎΠΌΡ ΡΡ
ΡΠ΄ΡΠ΅Π½ΠΈΡ ΠΊΠ°ΡΠ΅ΡΡΠ²Π° ΠΏΡΠΎΠ΄ΡΠΊΡΠΈΠΈ. ΠΠ°ΡΡΠΎΡΡΠΈΠΉ ΠΎΠ±Π·ΠΎΡ ΠΏΠΎΡΠ²ΡΡΠ΅Π½ Π²ΠΎΠΏΡΠΎΡΠ°ΠΌ ΠΈΠ·ΡΡΠ΅Π½ΠΈΡ ΠΈΠ·ΠΌΠ΅Π½Π΅Π½ΠΈΠΉ ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅Π½Π½ΡΡ
Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊ Π²ΠΈΠ½ Π² ΠΏΡΠΎΡΠ΅ΡΡΠ΅ ΠΈΡ
Ρ
ΡΠ°Π½Π΅Π½ΠΈΡ ΠΈ ΡΡΠ°Π½ΡΠΏΠΎΡΡΠΈΡΠΎΠ²Π°Π½ΠΈΡ. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ ΠΈΠ½ΡΠ΅Π½ΡΠΈΠ²Π½ΠΎΡΡΡ ΡΠΈΠ·ΠΈΠΊΠΎ-Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΡ
ΠΈΠ·ΠΌΠ΅Π½Π΅Π½ΠΈΠΉ, ΠΏΡΠΎΠΈΡΡ
ΠΎΠ΄ΡΡΠΈΡ
Π² Π²ΠΈΠ½Π΅ ΠΏΡΠΈ Ρ
ΡΠ°Π½Π΅Π½ΠΈΠΈ, Π·Π°Π²ΠΈΡΠΈΡ ΠΎΡ ΡΠ΅ΠΌΠΏΠ΅ΡΠ°ΡΡΡΠ½ΡΡ
ΡΠ΅ΠΆΠΈΠΌΠΎΠ², Π½Π°Π»ΠΈΡΠΈΡ Π²ΠΈΠ±ΡΠ°ΡΠΈΠΈ ΠΈ Π²ΠΎΠ·Π΄Π΅ΠΉΡΡΠ²ΠΈΡ ΡΠ²Π΅ΡΠ°. ΠΠΎΠΏΡΠΎΡ Π²Π»ΠΈΡΠ½ΠΈΡ ΡΠ΅ΠΌΠΏΠ΅ΡΠ°ΡΡΡΠ½ΡΡ
ΡΠ΅ΠΆΠΈΠΌΠΎΠ² Ρ
ΡΠ°Π½Π΅Π½ΠΈΡ Π½Π° ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅Π½Π½ΡΠ΅ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠΈ Π²ΠΈΠ½ΠΎΠ΄Π΅Π»ΡΡΠ΅ΡΠΊΠΎΠΉ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈΠΈ, Π² ΡΠΎΠΌ ΡΠΈΡΠ»Π΅ ΠΈΠ³ΡΠΈΡΡΡΡ
Π²ΠΈΠ½, ΠΈΠ·ΡΡΠ΅Π½ Π΄ΠΎΠ²ΠΎΠ»ΡΠ½ΠΎ ΠΏΠΎΠ΄ΡΠΎΠ±Π½ΠΎ. ΠΠΎΠ»ΡΡΠΈΠ½ΡΡΠ²ΠΎ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°ΡΠ΅Π»Π΅ΠΉ ΡΡΠΈΡΠ°ΡΡ, ΡΡΠΎ Π΄Π»Ρ ΠΏΠΎΠ΄Π΄Π΅ΡΠΆΠ°Π½ΠΈΡ ΡΡΠ°Π±ΠΈΠ»ΡΠ½ΠΎΠ³ΠΎ ΠΊΠ°ΡΠ΅ΡΡΠ²Π° ΠΈΠ³ΡΠΈΡΡΠΎΠ³ΠΎ Π²ΠΈΠ½Π° Π½Π΅ΠΎΠ±Ρ
ΠΎΠ΄ΠΈΠΌΠΎ Π΅Π³ΠΎ Ρ
ΡΠ°Π½ΠΈΡΡ ΠΈ ΡΡΠ°Π½ΡΠΏΠΎΡΡΠΈΡΠΎΠ²Π°ΡΡ ΠΏΡΠΈ ΠΏΠΎΡΡΠΎΡΠ½Π½ΠΎΠΉ ΡΠ΅ΠΌΠΏΠ΅ΡΠ°ΡΡΡΠ΅, Π½Π΅ ΠΏΡΠ΅Π²ΡΡΠ°ΡΡΠ΅ΠΉ 20 Β°C. Π Π½Π°ΡΡΠ½ΡΡ
ΠΏΡΠ±Π»ΠΈΠΊΠ°ΡΠΈΡΡ
ΡΡΡΠ΅ΡΡΠ²ΡΡΡ ΡΠ°Π·Π»ΠΈΡΠ½ΡΠ΅ ΠΌΠ½Π΅Π½ΠΈΡ ΠΎ ΠΏΡΠΎΠ±Π»Π΅ΠΌΠ΅ Π²Π»ΠΈΡΠ½ΠΈΡ ΡΠ²Π΅ΡΠ° Π±ΡΡΡΠ»ΠΊΠΈ Π½Π° ΠΈΠ·ΠΌΠ΅Π½Π΅Π½ΠΈΠ΅ Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ ΡΠΎΡΡΠ°Π²Π° ΠΈ ΡΠΎΡ
ΡΠ°Π½Π΅Π½ΠΈΠ΅ ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅Π½Π½ΡΡ
Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊ ΠΊΠ°ΠΊ ΡΠΈΡ
ΠΈΡ
, ΡΠ°ΠΊ ΠΈ ΠΈΠ³ΡΠΈΡΡΡΡ
Π²ΠΈΠ½ ΠΏΡΠΈ Ρ
ΡΠ°Π½Π΅Π½ΠΈΠΈ. Π£ΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ, ΡΡΠΎ Π±ΡΡΡΠ»ΠΊΠΈ ΠΈΠ· Π±ΠΎΠ»Π΅Π΅ ΡΠ΅ΠΌΠ½ΠΎΠ³ΠΎ ΡΡΠ΅ΠΊΠ»Π° ΠΏΠΎΠ·Π²ΠΎΠ»ΡΡΡ Π² Π±ΠΎΠ»ΡΡΠ΅ΠΉ ΡΡΠ΅ΠΏΠ΅Π½ΠΈ Π·Π°ΡΠΈΡΠΈΡΡ Π²ΠΈΠ½ΠΎ ΠΎΡ Π²ΠΎΠ·Π΄Π΅ΠΉΡΡΠ²ΠΈΡ ΡΠ²Π΅ΡΠ°, ΠΎΡΠΎΠ±Π΅Π½Π½ΠΎ Π² Π΅Π³ΠΎ ΡΠ»ΡΡΡΠ°ΡΠΈΠΎΠ»Π΅ΡΠΎΠ²ΠΎΠΌ ΠΈ Π²ΠΈΠ΄ΠΈΠΌΠΎΠΌ ΠΊΠΎΡΠΎΡΠΊΠΎΠ²ΠΎΠ»Π½ΠΎΠ²ΠΎΠΌ (Ξ»= 400 Π½ΠΌ) Π΄ΠΈΠ°ΠΏΠ°Π·ΠΎΠ½Π°Ρ
, ΠΈ ΠΏΡΠ΅Π΄ΠΎΡΠ²ΡΠ°ΡΠΈΡΡ ΠΏΠΎΡΠ²Π»Π΅Π½ΠΈΠ΅ Π² Π²ΠΈΠ½Π΅ ΡΠ°ΠΊ Π½Π°Π·ΡΠ²Π°Π΅ΠΌΠΎΠ³ΠΎ Β«Π²ΠΊΡΡΠ° ΡΠ²Π΅ΡΠ°Β» (gout de lumiΓ¨re). ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ ΠΏΡΠΈΡΠΈΠ½Π°ΠΌΠΈ ΠΏΠΎΡΠ²Π»Π΅Π½ΠΈΡ Β«Π²ΠΊΡΡΠ° ΡΠ²Π΅ΡΠ°Β» Π² ΡΠ°ΠΌΠΏΠ°Π½ΡΠΊΠΎΠΌ ΡΠ²Π»ΡΡΡΡΡ ΡΠ΅ΡΠΎΡΠΎΠ΄Π΅ΡΠΆΠ°ΡΠΈΠ΅ ΡΠΎΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡ, ΠΎΠ±ΡΠ°Π·ΡΡΡΠΈΠ΅ΡΡ Π² ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠ΅ ΡΠΎΡΠΎΡ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΡ
ΡΠ΅Π°ΠΊΡΠΈΠΉ. Π£ΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ, ΡΡΠΎ ΠΈΠ½ΡΠ΅Π½ΡΠΈΠ²Π½ΠΎΡΡΡ ΡΡΠΈΡ
ΡΠ΅Π°ΠΊΡΠΈΠΉ Π·Π°Π²ΠΈΡΠΈΡ ΠΎΡ ΡΡΠ΅ΠΏΠ΅Π½ΠΈ ΠΎΡΠ²Π΅ΡΠ΅Π½Π½ΠΎΡΡΠΈ, Π° ΡΠ°ΠΊΠΆΠ΅ ΠΎΡ ΠΏΡΠΈΡΡΡΡΡΠ²ΠΈΡ Π² Π²ΠΈΠ½Π΅ ΡΠΈΠ±ΠΎΡΠ»Π°Π²ΠΈΠ½Π° ΠΈ ΠΈΠΎΠ½ΠΎΠ² ΠΆΠ΅Π»Π΅Π·Π° (III). Π‘Π΄Π΅Π»Π°Π½ Π²ΡΠ²ΠΎΠ΄ ΠΎ ΡΠΎΠΌ, ΡΡΠΎ ΠΊΠΎΠ½ΡΡΠΎΠ»Ρ Π·Π° ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²ΠΎΠΌ ΡΠ²Π΅ΡΠ°, Π²ΠΎΠ·Π΄Π΅ΠΉΡΡΠ²ΠΈΡ ΠΊΠΎΡΠΎΡΠΎΠ³ΠΎ ΠΏΠΎΠ΄Π²Π΅ΡΠ³Π°ΡΡΡΡ Π²ΠΈΠ½Π°, ΠΌΠΎΠΆΠ΅Ρ ΠΏΡΠ΅Π΄ΠΎΡΠ²ΡΠ°ΡΠΈΡΡ ΡΡ
ΡΠ΄ΡΠ΅Π½ΠΈΠ΅ ΠΈΡ
ΠΊΠ°ΡΠ΅ΡΡΠ²Π° ΠΏΡΠΈ Ρ
ΡΠ°Π½Π΅Π½ΠΈΠΈ ΠΈ ΠΏΡΠΎΠ΄Π»ΠΈΡΡ ΡΡΠΎΠΊ Π³ΠΎΠ΄Π½ΠΎΡΡΠΈ. Π Π°ΡΡΠΌΠΎΡΡΠ΅Π½Π° ΡΠ°ΠΊΠΆΠ΅ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡΡ ΠΏΡΠ΅Π΄ΡΠΏΡΠ΅ΠΆΠ΄Π΅Π½ΠΈΡ ΡΠΎΡΠΎΠ΄Π΅Π³ΡΠ°Π΄Π°ΡΠΈΠΈ Π²ΠΈΠ½Π° Π·Π° ΡΡΠ΅Ρ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΡ ΡΠ°Π·Π»ΠΈΡΠ½ΡΡ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ². ΠΡΡ
ΠΎΠ΄Ρ ΠΈΠ· ΠΈΠΌΠ΅ΡΡΠΈΡ
ΡΡ Π² Π½Π°ΡΡΠ½ΡΡ
ΠΏΡΠ±Π»ΠΈΠΊΠ°ΡΠΈΡΡ
ΡΠ²Π΅Π΄Π΅Π½ΠΈΠΉ, ΠΈΠ·ΡΡΠ΅Π½ΠΈΠ΅ ΡΡΠ»ΠΎΠ²ΠΈΠΉ ΡΠ°Π·Π²ΠΈΡΠΈΡ Π½Π΅Π³Π°ΡΠΈΠ²Π½ΡΡ
ΠΈΠ·ΠΌΠ΅Π½Π΅Π½ΠΈΠΉ Π² Π²ΠΈΠ½Π΅ ΠΏΠΎΠ΄ Π΄Π΅ΠΉΡΡΠ²ΠΈΠ΅ΠΌ ΡΠ²Π΅ΡΠ° ΡΠ²Π»ΡΠ΅ΡΡΡ Π²Π°ΠΆΠ½ΡΠΌ Π°ΡΠΏΠ΅ΠΊΡΠΎΠΌ Ρ ΡΠΎΡΠΊΠΈ Π·ΡΠ΅Π½ΠΈΡ ΠΎΡΠ΅Π½ΠΊΠΈ ΡΠΈΡΠΊΠΎΠ² ΠΏΡΠΈ Ρ
ΡΠ°Π½Π΅Π½ΠΈΠΈ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈΠΈ
Π Π°Π·ΡΠ°Π±ΠΎΡΠΊΠ° ΠΈΠ΄Π΅Π½ΡΠΈΡΠΈΠΊΠ°ΡΠΈΠΎΠ½Π½ΡΡ ΠΊΡΠΈΡΠ΅ΡΠΈΠ΅Π² ΠΏΠ»ΠΎΠ΄ΠΎΠ²ΡΡ Π²ΠΎΠ΄ΠΎΠΊ (Π§Π°ΡΡΡ 1. Π‘ΠΏΠΎΡΠΎΠ±Ρ ΠΏΡΠΎΠ±ΠΎΠΏΠΎΠ΄Π³ΠΎΡΠΎΠ²ΠΊΠΈ)
TheΒ development of reliable identification criteria for variousΒ types of foods,Β including fruitΒ vodkas,Β is oneΒ of the top-priority directions of scientific research in the field of quality control. The review examines different approaches to solution to a problem of searching identification criteria for fruit vodkas that will allow differentiating products by a type of fruitΒ raw materials, their gradeΒ and region of origin.Β To thisΒ end, instrumental methods of analysis were used, including spectral, high performance liquid chromatography (HPLC) and gas chromatography coupled to massΒ spectrometry (GCβMS) as theΒ mainΒ method. WhenΒ detecting minorΒ aroma-forming substances usingΒ theΒ latter method, it is necessary, firstΒ of all, toΒ carryΒ outΒ theΒ specialΒ sample preparation that includes extraction andΒ concentration of target substances. TheΒ present reviewΒ examines three mainΒ types of sample preparation (liquidΒ extraction, solid-phase extraction, supercritical fluid extraction) andΒ modifications of these methods. TheirΒ comparative analysis was carried outΒ withΒ respect toΒ laborΒ intensity, extraction effectiveness, volatile aroma-forming compounds significantly different by polarity, reproducibility andΒ sustainability. It has beenΒ shownΒ that a type of sample preparation affectsΒ reproducibility and sensitivity of an instrumental analytic method, which is especially important for identification of someΒ minorΒ compounds, which concentration can be regarded as indicators for identification of fruitΒ raw materials. It has beenΒ concluded that amongΒ theΒ examined methods of sample preparation, the mostΒ promising for the development of identification criteria for fruit vodkas is headspace solid-phase microextraction (HS-SPME) as thisΒ method is highlyΒ effective in terms of extraction of target components including minor.Π Π°Π·ΡΠ°Π±ΠΎΡΠΊΠ° Π½Π°Π΄Π΅ΠΆΠ½ΡΡ
ΠΈΠ΄Π΅Π½ΡΠΈΡΠΈΠΊΠ°ΡΠΈΠΎΠ½Π½ΡΡ
ΠΊΡΠΈΡΠ΅ΡΠΈΠ΅Π² Π΄Π»ΡΒ ΡΠ°Π·Π»ΠΈΡΠ½ΡΡ
Π²ΠΈΠ΄ΠΎΠ²Β ΠΏΠΈΡΠ΅Π²ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ², Π² ΡΠΎΠΌ ΡΠΈΡΠ»Π΅Β ΠΏΠ»ΠΎΠ΄ΠΎΠ²ΡΡ
Π²ΠΎΠ΄ΠΎΠΊ,Β ΡΠ²Π»ΡΠ΅ΡΡΡ ΠΎΠ΄Π½ΠΈΠΌ ΠΈΠ· ΠΏΡΠΈΠΎΡΠΈΡΠ΅ΡΠ½ΡΡ
Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΈΠΉ Π½Π°ΡΡΠ½ΡΡ
ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠΉ Π² ΠΎΠ±Π»Π°ΡΡΠΈ ΠΊΠΎΠ½ΡΡΠΎΠ»Ρ ΠΊΠ°ΡΠ΅ΡΡΠ²Π°. Π ΠΎΠ±Π·ΠΎΡΠ΅ ΡΠ°ΡΡΠΌΠ°ΡΡΠΈΠ²Π°ΡΡΡΡ ΡΠ°Π·Π»ΠΈΡΠ½ΡΠ΅ ΠΏΠΎΠ΄Ρ
ΠΎΠ΄Ρ ΠΊ ΡΠ΅ΡΠ΅Π½ΠΈΡ ΠΏΡΠΎΠ±Π»Π΅ΠΌΡ ΠΏΠΎΠΈΡΠΊΠ° ΠΈΠ΄Π΅Π½ΡΠΈΡΠΈΠΊΠ°ΡΠΈΠΎΠ½Π½ΡΡ
ΠΊΡΠΈΡΠ΅ΡΠΈΠ΅Π² Π΄Π»ΡΒ ΠΏΠ»ΠΎΠ΄ΠΎΠ²ΡΡ
Π²ΠΎΠ΄ΠΎΠΊ,Β ΠΏΠΎΠ·Π²ΠΎΠ»ΡΡΡΠΈΡ
Π΄ΠΈΡΡΠ΅ΡΠ΅Π½ΡΠΈΡΠΎΠ²Π°ΡΡΒ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈΡ ΠΏΠΎΒ Π²ΠΈΠ΄Ρ ΡΡΡΠΊΡΠΎΠ²ΠΎΠ³ΠΎ ΡΡΡΡΡ, Π΅Π³ΠΎ ΡΠΎΡΡΡ ΠΈ ΡΠ΅Π³ΠΈΠΎΠ½Ρ ΠΏΡΠΎΠΈΡΡ
ΠΎΠΆΠ΄Π΅Π½ΠΈΡ. Π‘ ΡΡΠΎΠΉΒ ΡΠ΅Π»ΡΡΒ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π»ΠΈΡΡ ΠΈΠ½ΡΡΡΡΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΡΠ΅ ΠΌΠ΅ΡΠΎΠ΄Ρ Π°Π½Π°Π»ΠΈΠ·Π°, Π² ΡΠΎΠΌ ΡΠΈΡΠ»Π΅ ΡΠΏΠ΅ΠΊΡΡΠ°Π»ΡΠ½ΡΠ΅, Π²ΡΡΠΎΠΊΠΎΡΡΡΠ΅ΠΊΡΠΈΠ²Π½Π°Ρ ΠΆΠΈΠ΄ΠΊΠΎΡΡΠ½Π°Ρ Ρ
ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΠΈΡ (ΠΠΠΠ₯) ΠΈ Π³Π°Π·ΠΎΠ²Π°Ρ Ρ
ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΠΈΡ Π² ΡΠΎΡΠ΅ΡΠ°Π½ΠΈΠΈ Ρ ΠΌΠ°ΡΡ-ΡΠΏΠ΅ΠΊΡΡΠΎΠΌΠ΅ΡΡΠΈΠ΅ΠΉ (ΠΠ₯βΠΠ‘) Π² ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅ ΠΎΡΠ½ΠΎΠ²Π½ΠΎΠ³ΠΎ ΠΌΠ΅ΡΠΎΠ΄Π°. ΠΡΠΈ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΠΈ ΠΏΠΎΡΠ»Π΅Π΄Π½Π΅Π³ΠΎ, Π² ΠΏΠ΅ΡΠ²ΡΡΒ ΠΎΡΠ΅ΡΠ΅Π΄Ρ Π΄Π»Ρ ΠΎΠ±Π½Π°ΡΡΠΆΠ΅Π½ΠΈΡ ΠΌΠΈΠ½ΠΎΡΠ½ΡΡ
Π°ΡΠΎΠΌΠ°ΡΠΎΠ±ΡΠ°Π·ΡΡΡΠΈΡ
ΡΠΎΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΠΉ, Π½Π΅ΠΎΠ±Ρ
ΠΎΠ΄ΠΈΠΌΠΎ ΠΏΡΠΎΠ²ΠΎΠ΄ΠΈΡΡ ΡΠΏΠ΅ΡΠΈΠ°Π»ΡΠ½ΡΡ ΠΏΠΎΠ΄Π³ΠΎΡΠΎΠ²ΠΊΡ ΠΏΡΠΎΠ±Ρ Π°Π½Π°Π»ΠΈΠ·ΠΈΡΡΠ΅ΠΌΠΎΠ³ΠΎ ΠΎΠ±ΡΠ°Π·ΡΠ°, Π²ΠΊΠ»ΡΡΠ°ΡΡΡΡ Π²ΡΠ΄Π΅Π»Π΅Π½ΠΈΠ΅ ΠΈ ΠΊΠΎΠ½ΡΠ΅Π½ΡΡΠΈΡΠΎΠ²Π°Π½ΠΈΠ΅ ΡΠ΅Π»Π΅Π²ΡΡ
Π²Π΅ΡΠ΅ΡΡΠ². Π Π½Π°ΡΡΠΎΡΡΠ΅ΠΌ ΠΎΠ±Π·ΠΎΡΠ΅ ΡΠ°ΡΡΠΌΠΎΡΡΠ΅Π½Ρ 3 ΠΎΡΠ½ΠΎΠ²Π½ΡΡ
Π²ΠΈΠ΄Π° ΠΏΡΠΎΠ±ΠΎΠΏΠΎΠ΄Π³ΠΎΡΠΎΠ²ΠΊΠΈ (ΠΆΠΈΠ΄ΠΊΠΎΡΡΠ½Π°Ρ ΡΠΊΡΡΡΠ°ΠΊΡΠΈΡ, ΡΠ²Π΅ΡΠ΄ΠΎΡΠ°Π·Π½Π°Ρ ΡΠΊΡΡΡΠ°ΠΊΡΠΈΡ, ΡΠ²Π΅ΡΡ
ΠΊΡΠΈΡΠΈΡΠ΅ΡΠΊΠ°Ρ ΡΠ»ΡΠΈΠ΄Π½Π°Ρ ΡΠΊΡΡΡΠ°ΠΊΡΠΈΡ) ΠΈ ΠΌΠΎΠ΄ΠΈΡΠΈΠΊΠ°ΡΠΈΠΈ Π΄Π°Π½Π½ΡΡ
ΠΌΠ΅ΡΠΎΠ΄ΠΎΠ². ΠΡΠΎΠ²Π΅Π΄Π΅Π½ ΠΈΡ
ΡΡΠ°Π²Π½ΠΈΡΠ΅Π»ΡΠ½ΡΠΉ Π°Π½Π°Π»ΠΈΠ· Ρ ΡΠΎΡΠΊΠΈΒ Π·ΡΠ΅Π½ΠΈΡ ΡΡΡΠ΄ΠΎΠ΅ΠΌΠΊΠΎΡΡΠΈ, ΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΡΡΠΈΒ Π²ΡΠ΄Π΅Π»Π΅Π½ΠΈΡ, Π·Π½Π°ΡΠΈΡΠ΅Π»ΡΠ½ΠΎ ΡΠ°Π·Π»ΠΈΡΠ°ΡΡΠΈΡ
ΡΡ ΠΏΠΎ ΠΏΠΎΠ»ΡΡΠ½ΠΎΡΡΠΈ Π»Π΅ΡΡΡΠΈΡ
Β Π°ΡΠΎΠΌΠ°ΡΠΎΠ±ΡΠ°Π·ΡΡΡΠΈΡ
ΠΊΠΎΠΌΠΏΠΎΠ½Π΅Π½ΡΠΎΠ², Π²ΠΎΡΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΠΌΠΎΡΡΠΈ ΠΈ ΡΠΊΠΎΠ»ΠΎΠ³ΠΈΡΠ½ΠΎΡΡΠΈ. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ Π²ΠΈΠ΄Β ΠΏΡΠΎΠ±ΠΎΠΏΠΎΠ΄Π³ΠΎΡΠΎΠ²ΠΊΠΈ Π²Π»ΠΈΡΠ΅Ρ Π½Π° Π²ΠΎΡΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΠΌΠΎΡΡΡ ΠΈ ΡΡΠ²ΡΡΠ²ΠΈΡΠ΅Π»ΡΠ½ΠΎΡΡΡ ΠΈΠ½ΡΡΡΡΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΠΎΠ³ΠΎ ΠΌΠ΅ΡΠΎΠ΄Π° Π°Π½Π°Π»ΠΈΠ·Π°, ΡΡΠΎ ΠΎΡΠΎΠ±Π΅Π½Π½ΠΎ Π²Π°ΠΆΠ½ΠΎΒ ΠΏΡΠΈ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½ΠΈΠΈ Π½Π΅ΠΊΠΎΡΠΎΡΡΡ
ΠΌΠΈΠ½ΠΎΡΠ½ΡΡ
ΡΠΎΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΠΉ, ΠΊΠΎΠ½ΡΠ΅Π½ΡΡΠ°ΡΠΈΠΈ ΠΊΠΎΡΠΎΡΡΡ
ΠΌΠΎΠΆΠ½ΠΎ ΡΠ°ΡΡΠΌΠ°ΡΡΠΈΠ²Π°ΡΡ Π² ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅ ΠΏΠΎΠΊΠ°Π·Π°ΡΠ΅Π»Π΅ΠΉ Π΄Π»ΡΒ ΠΈΠ΄Π΅Π½ΡΠΈΡΠΈΠΊΠ°ΡΠΈΠΈ Π²ΠΈΠ΄Π°Β ΡΡΡΠΊΡΠΎΠ²ΠΎΠ³ΠΎ ΡΡΡΡΡ. Π‘Π΄Π΅Π»Π°Π½ΠΎ Π·Π°ΠΊΠ»ΡΡΠ΅Π½ΠΈΠ΅ ΠΎ ΡΠΎΠΌ,Β ΡΡΠΎΒ ΡΡΠ΅Π΄ΠΈΒ ΡΠ°ΡΡΠΌΠΎΡΡΠ΅Π½Π½ΡΡ
ΠΌΠ΅ΡΠΎΠ΄ΠΎΠ² ΠΏΡΠΎΠ±ΠΎΠΏΠΎΠ΄Π³ΠΎΡΠΎΠ²ΠΊΠΈ Π½Π°ΠΈΠ±ΠΎΠ»Π΅Π΅ ΠΏΠ΅ΡΡΠΏΠ΅ΠΊΡΠΈΠ²Π½ΡΠΌ ΠΏΡΠΈ ΡΠ°Π·ΡΠ°Π±ΠΎΡΠΊΠ΅ ΠΈΠ΄Π΅Π½ΡΠΈΡΠΈΠΊΠ°ΡΠΈΠΎΠ½Π½ΡΡ
ΠΊΡΠΈΡΠ΅ΡΠΈΠ΅Π² ΠΏΠ»ΠΎΠ΄ΠΎΠ²ΡΡ
Π²ΠΎΠ΄ΠΎΠΊ ΡΠ²Π»ΡΠ΅ΡΡΡ ΡΠ²Π΅ΡΠ΄ΠΎΡΠ°Π·Π½Π°Ρ ΡΠΊΡΡΡΠ°ΠΊΡΠΈΡ ΠΈΠ· ΠΏΠ°ΡΠΎΠ²ΠΎΠΉ ΡΠ°Π·ΡΒ (HS-SPME), ΡΠ°ΠΊ ΠΊΠ°ΠΊ ΡΡΠΎΡ ΠΌΠ΅ΡΠΎΠ΄ ΠΎΠ±Π»Π°Π΄Π°Π΅Ρ Π²ΡΡΠΎΠΊΠΎΠΉ ΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΡΡΡΡ ΠΈΠ·Π²Π»Π΅ΡΠ΅Π½ΠΈΡ ΡΠ΅Π»Π΅Π²ΡΡ
ΠΊΠΎΠΌΠΏΠΎΠ½Π΅Π½ΡΠΎΠ², Π² ΡΠΎΠΌ ΡΠΈΡΠ»Π΅ ΠΌΠΈΠ½ΠΎΡΠ½ΡΡ