液-固发酵法沙棘果醋的风味研究  

Flavour of the Sea-buckthorn fruit Vinegar Produced by Liquid-solid Fermentation

作　　者：李秋[1] 陶文沂[1] 张艳芳[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《精细化工》2008年第10期993-998,共6页Fine Chemicals

摘　　要：以沙棘果汁为原料,采用液-固发酵法研制沙棘果醋。用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)分析技术,考察了沙棘果醋的风味成分,并与国内恒顺优质香醋的风味对照,确定共有成分30种:酯类10种、酸类9种、醇类4种、酮类2种、醛类2种、吡嗪类2种、呋喃类1种。酚类、四氢化吡咯、3-甲基-4-乙酰基吡唑等风味化合物赋予了沙棘果醋独特的风味。With Sea-buckthorn fruit juice as raw material, Sea-buckthorn fruit vinegar was produced via liquid-solid fermentation method. The flavorous compounds of Sea-buckthorn fruit vinegar were extracted by headspace solid phase microextraction and analyzed with GC - MS. Compared with the flavours compounds of the Hengshun aromatic vinegar, 30 same components were determined, including esters （10）, acids （9）, alcohols （ 4 ）, ketones （ 2 ）, aldehydes （ 2 ）, pyrazines （ 2 ）, furans （ 1 ）. The flavorous components of hydroxybenzenes, pyrrolidine ,4-acetyl-3-methylpyrazole, etc. endowed the Sea-buckthorn fruit vinegar with particular flavor.

关 键 词：固相微萃取 气质联用 沙棘果醋 风味 食品化学品 

分 类 号：O657.63[理学—分析化学]