沙棘果醋香气成分的GC/MS分析  

Analysis of aroma components in Hippophae rhaxnnoides L. vinegar by GC/MS

作　　者：王永苓[1] 牛广财[1] 朱丹[2] 范兆军[3] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319 [3]天津现代职业技术学院,天津300222

出　　处：《中国调味品》2010年第4期94-96,共3页China Condiment

摘　　要：采用顶空固相微萃取法对沙棘果醋的香气成分进行提取,用气相色谱-质谱对香气化合物进行分析,结合谱库检索技术对化合物进行鉴定,应用峰面积归一化法测定各成分的相对含量,共分离鉴定出82种香气成分,其中,匹配度在80以上有35种,其相对总量为84.57%。该35种主要的香气成分中,酯类(11种),酸类(2种)、烃类(17种)、醇类(1种)、酮类(2种)、酚类(2种)。其中,相对含量最高的是酯类(56.35%),其次是烃类(12.58%)、酸类(11.33%)、酮类(1.93%)、酚类(1.57%)、醇类(0.81%)。The aroma compounds of Hippophae rhaxnnoides L. vinegar were extracted by solid phase micro extraction. The aromatic compounds were analyzed by GC/MS and identified by mass spectra database searching technology and were quantified by using peak area normalization method. There were 82 compounds identified and 35 aroma compounds of matching score above 80 and the percent of the peak areas was 84.57%. These 35 aroma compounds including 11 kinds of esters, 2 kinds of acids, 17 kinds of hydrocarbon, 1 kinds of alcohols, 2 kinds of ketones and 2 kinds of phenols. Esters is of the highest content 56.35%, followed by hydrocarbon 12.58%, acids 11.33%, ketones 1.93%, phenols 1.57%, alcohols 0.81%.

关 键 词：沙棘果醋 顶空固相微萃取 气相色谱-质谱联用 香气成分 分析 

分 类 号：TS264.22[轻工技术与工程—发酵工程]