不同年份镇江香醋香气成分分析及其形成机理的研究  

Study on Analysis of Aroma Components and Their Formation Mechanisms of Different Aged Zhenjiang Frangrance Vinegars

作　　者：马永昆[1] 魏永义[1] 蒋家奎[1] 孙乐六 夏蓉 徐康平 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品生物加工与分离工程中心,江苏镇江212004

出　　处：《食品科学》2006年第10期504-507,共4页Food Science

基　　金：江苏省镇江市农业重点攻关项目(NY2005041)

摘　　要：本文采用固相微萃取与GC-MS联用对4种年份的镇江香醋香气成分进行了分析鉴定,共得到52种成分,主要是酸、酯、醇、酮和杂环类化合物,其中乙酸、乙酸乙酯、糠醛和四甲基吡嗪的含量较高,它们都占到总香气含量的50%以上,可能对镇江香醋的香气产生较大的影响。随着后熟时间的增加,镇江香醋香气成分的数量呈下降趋势。同时,对镇江香醋香气形成的机理进行了探讨。The aroma components of four Zhenjiang Fragrance Vinegars produced in different years were analyzed by GC-MS method combined with solid-phase microextraction, 52 aroma components were identified, which mainly were acids, esters, alcohols, ketones and herterocylic compounds. Among them, the contents of acetic acid, ethyl acetate, furfltral and tetramethyl pyrazine reached above 50% in all, which possibly affected the aromatic quality of Zhenjiang Fragrance Vinegar. The research showed that the aroma components of Zhenjiang Fragrance Vinegars decreased during aging process. Also, the mechanisms of aroma formation of Zhenjiang Fragrance Vinegar were studied.

关 键 词：镇江香醋 固相微萃取 GC-MS联用 香气 分析 机理 

分 类 号：TS264.22[轻工技术与工程—发酵工程]