清代醋缸酿造陈醋的香味物质的比较研究  

Comparison of the flavor compounds of aged vinegar from the ageing jar of the Qing dynasty

作　　者：邢连华 于璐[2] 魏泉增[2] 路福平[2] 王洪彬[2] 

机构地区：[1]天津市一轻产业集团(控股)有限公司,天津300200 [2]工业微生物教育部重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《中国酿造》2013年第9期32-37,共6页China Brewing

基　　金：国家高技术研究发展计划‘863计划’(2012AA021303);长江学者和创新团队发展计划(IRT1166)

摘　　要：采用顶空固相微萃取气质联用的分析方法,对清朝醋缸所酿陈醋和现代醋缸所酿陈醋的香气成分进行了分析和比较,共检测到65种挥发性化合物,其中醇类3种、酚类6种、醛类7种、酸类2种、烃类15种、酮类3种、酯类18种、含氮含硫杂环类化合物9种、呋喃类2种,并通过主成分分析方法对清代和现代醋缸所酿陈醋在香味物质组成上进行了比较,结果表明,清代醋缸与现代醋缸所酿陈醋在香味组成上存在显著差异,反映了从清代延续下来的醋缸,在漫长的陈酿历史中,形成了独特的香味。In this study, the flavor compounds of the aged vinegar from the jars of the Qing dynasty and the modem jars were analyzed with the method of head space solid phase micro extraction combined with headspace solid-phase microextraction gas chromatography mass spectrometry. A total of sixty five compounds, including three alcohols, six phenols, two furans, eight S-,N-compounds, one sulfocompound, seven aldehydes, two acids, fifteen hydrocarbons, three ketones, eighteen esters, were identified. The principal component analysis was carried out to reveal their differ- ences, and the results indicated that the flavor of the aged vinegar from the jars of Qing dynasty has significant difference with those from modem jars, suggesting that special flavors were formed in a very long time of aging.

关 键 词：陈醋 顶空固相微萃取气质联用 香味成分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]