基于GC-MS与嗅闻联用的镇江香醋香气指纹图谱研究  

Establishment of Fingerprint of Aroma Components of Zhenjiang Frangrance Vinegar Based on GC-MS Analysis and GC-olfactory

作　　者：马永昆[1] 蒋家奎[1] 魏永义[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》2007年第9期496-499,共4页Food Science

基　　金：江苏省镇江市农业重点攻关项目(NY2005401)

摘　　要：本实验采用固相微萃取技术与GC-MS联用的方法,以镇江香醋中含量高且阈值低的香气成分为确定其特征香气的依据,对镇江香醋的特征香气成分进行检测分析,初步研究并建立镇江香醋的香气指纹图谱。According to the high contents and low odor threshold of the aroma components from Zhenjiang fragrance vinegar, the characteristic aroma components in the vinegar were analyzed and determined using GC-MS and GC-olfactory method combined with solid-phase microextraction, and the aroma fingerprint of Zhenjiang fragrance vinegar was established.

关 键 词：镇江香醋 固相微萃取 GC-MS 嗅闻 香气 指纹图谱 

分 类 号：TS264.22[轻工技术与工程—发酵工程]