传统工艺生产的燕麦醋香气成分分析  

Aroma Components Analysis of Oat Vinegar Produced by Traditional Process

作　　者：王丽丽[1] 任长忠 李再贵[1] 王爱莉[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]白城农科院,吉林白城137000

出　　处：《农产品加工（下）》2011年第1期68-70,共3页Farm Products Processing

摘　　要：采用顶空固相微萃取与GC-MS联用技术,对以山西老陈醋传统工艺酿造的燕麦醋香气成分进行了分析研究,共得到45种香气成分,这些物质的共同作用形成了燕麦醋独特月的风味。分析发现,这些成分主要是酸、酯、醇、酮和杂环类化合物,其中2,3,5-三甲基吡嗪、2,3,5,6-四甲基吡嗪、4-咪唑甲醛、乙酸、乙酸乙酯、3-羟基丁酮、辛酸乙酯、5-甲基糠醛和2,3-丁二酮的含量较高,可能对山西老陈醋的香气产生较大的影响。The aroma components of oat vinegar produced by traditional process of Shanxi aged vinegar are analyzed based on GC-MS method combined with solid-phase microextraetion, forty five aroma components are identified mainly including acids, esters, alcohols, ketones and herterocylic compounds. Among them, the contents of 4-methylpyrimidine, 3-hydroxy-2-butanone, acetic acid, octanioc acid ethyl ester, 2, 3, 5-trimethyl pyrazine, 4 （5）-imidazolecarboxaldehyde, 5-methyl-2-furfural, ethyl acetate reached higher, which possibly affected the aromatic quality of oat vinegar

关 键 词：燕麦醋 固相微萃取 GC—MS 香气分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]