基于SPME-GC-MS的超高压镇江香醋香气变化分析  

Aromatic compounds in Zhenjiang fragrant vinegar after high pressure treatment by SPME-GC-MS

作　　者：袁小单[1] 严蕊[1] 马永昆[1] 马善丽[1] 张龙[1] 许颖[1] 马辉[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《食品科技》2012年第11期263-269,共7页Food Science and Technology

基　　金：江苏高校优势学科建设工程资助项目(PAPD);江苏省高校科研成果产业化推进项目(JHB2011-40)

摘　　要：研究了超高压处理对调控镇江香醋香气品质及缩短镇江香醋后熟期的影响作用。新醋经超高压200、400、600MPa分别处理20min后,采用固相微萃取(SPME)与气质联用(GC-MS)技术结合进行香气萃取及检测分析。结果表明:超高压处理对香醋香气有影响,超高压香醋的酸类、醛类、酮类含量均有不同程度下降,醇类则含量增加。400MPa处理20min的样品中,乙酸含量下降30.8%,四甲基吡嗪含量增加8%,3-羟基-2-丁酮含量下降49.7%,乙酸乙酯含量增加21.6%,这与香醋陈酿过程中香气变化的规律较吻合。感官评定表明:超高压处理镇江香醋香气变得柔和,生醋的刺激味减弱,400MPa处理20min的香醋具有典型的镇江香醋风味,其口感与自然放置一年的陈醋相近,这与香气的检测分析结果一致。Effects of high pressure processing （HPP） on aroma compounds of Zhenjiang fragrant vinegar were studied, which provided the basis for shortening the time of ripening and controlling its aroma quality. Sarnples of vinegar were treated at 200, 400 and 600 MPa respectively for 10 rain and 20 rain, and the aroma compounds were analyzed by Gas chromatography-mass spectrometry （GC-MS） and Solid-phase microextraction （SPME）. The results showed that the HP treatment had an impact on aroma compounds of vinegar. After HP treatment, the contents of acids, aldehydes, ketones were decreased to varying; the content of alcohols was decreased after HP for 10 min, while increased after HPP for 20 min. After HP treatment at 400 MPa for 20 min, the contents of acetic acid and 3-hydroxy-2-butanone were respectively decreased by18.2% and 49.7%, the content of tetramethylpyrazine was increased by 8%, the content of ethyl acetate was increased by 21.6%, which were in accordance with the rules of vinegar＇s ripening. The description quantitative analysis results showed that the samples treated at 400 MPa for 20min had typical flavor of Zhenjiang fragrant vinegar, and the taste was similar to those samples placed for one year, which matched well with the results of GC-MS analysis.

关 键 词：超高压 镇江香醋 香气 固相微萃取 气质联用 

分 类 号：TS264.22[轻工技术与工程—发酵工程]