岐山高粱醋陈化期香气成分研究  

Research on the fragrance elements of Qishan sorghum vinegar during the post-maturation

作　　者：解华东[1] 布丽君[1] 李志西[1] 樊艳丽[1] 李博[1] 毋锐琴[1] 张学良[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2008年第10期168-172,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西省科技攻关项目(2005K03-G03)

摘　　要：【目的】研究岐山高粱醋陈化期香气成分的变化规律。【方法】以岐山高粱醋为材料,采用气相色谱-质谱（GC-MS）联用法及紫外分光光度法,对岐山高粱醋陈化期香气成分及紫外光谱曲线变化规律进行了研究。【结果】检测到的岐山高粱醋香气成分有24种,分别为酸类、酮类、醇类、醛类、酯类及吡嗪类等;岐山醋香气成分中的酸类、醇类、酯类、醛类和吡嗪类物质在陈化期呈增加趋势,其中酸类、醇类、酯类物质增加趋势缓慢,醛类和吡嗪类物质增加趋势较为明显,而酮类则呈缓慢下降趋势。岐山高粱醋馏出物在245-330 nm波长的紫外吸收强度随陈化期的延长而逐渐增加。【结论】陈化使岐山高粱醋中的香气成分增加,对改善醋的品质有积极作用。【Objective】 The reseach was to study the rule of the fragrance elements of Qishan sorghum vinegar during the post-maturation.【Method】 Qishan sorghum vinegar was tested through gas chromatogram-mass spectrum（GC-MS） and UV spectrophotometry.【Result】 The result showed that the fragrance elements of Qishan sorghum vinegar included 24 compounds.They were acid,alcohol,ester,aldehyde,ketone,pyrazine etc;During the post-maturation,the content of acid,alcohol,and ester increased slowly and the content of aldehyde and pyrazine increased quickly,but the content of ketone decreased slowly.The ultraviolet spectra absorption intensity increased gradually between the wavelength of 245 nm and 330 nm during the post-maturation.【Conclusion】 Post-maturation make the fragrance elements of Qishan sorghum vinegar incresed.It is helpful to improve the quality of Qishan sorghum vinegar.

关 键 词：岐山高粱醋 陈化期 香气成分 GC-MS 紫外光谱曲线 

分 类 号：TS264.22[轻工技术与工程—发酵工程]