两种陈酿期山西老陈醋挥发性成分分析  

Analysis of Volatile Components in Shanxi Overmature Vinegar with Different Aging Periods

作　　者：苗志伟[1] 刘玉平[1] 陈海涛[1] 黄明泉[1] 孙宝国[1] 

机构地区：[1]北京工商大学化学与环境工程学院,食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品科学》2010年第24期380-384,共5页Food Science

基　　金：北京市教育委员会科技计划面上项目(KM200910011003)

摘　　要：采用同时蒸馏萃取与GC-MS联用的方法对两种陈酿期的山西老陈醋挥发性成分进行提取与分析。结果共鉴定出29种成分,主要是酸、酮、酯、醇、酚和杂环类化合物,这些成分经过相互协调和不断熟化,共同形成山西老陈醋特有的风味,其中乙酸、糠醛、3-羟基-2-丁酮、丁二酮和四甲基吡嗪的含量较高,大约占总挥发性成分的90%。两种陈酿期山西老陈醋的挥发性成分有一定的差别,这致使五年和八年陈酿期老陈醋的香气不同。并经过调香实验,确认了对山西老陈醋特征香气起主要作用的香成分。Volatile compounds in two kinds of Shanxi overmature vinegar during different aging periods were extracted through simultaneous distillation-extraction （SDE） and analyzed by GC-MS. Twenty-nine volatile compounds were identified to be acids, ketones, esters and herterocylic compounds. Among them, the contents of acetic acid, furfural, 3-hydroxy-2-butanone, 2,3-butanedione and tetramethylpyrazine were approximately 90%. The aging period had a significant effect on the number of volatile components. Therefore, a significant difference in aroma characteristics between 5-year-old vinegar and 8-year-old vinegar was observed. By formulating experiments, the major flavor compounds contributing to aroma characteristics of Shanxi overmature vinegar were confirmed.

关 键 词：山西老陈醋 同时蒸馏萃取 分析 调香 

分 类 号：TS207.3[轻工技术与工程—食品科学]