动态顶空结合气质联用法测定山西老陈醋发酵过程中挥发性物质的变化  

Changes of Aroma Compounds in Shanxi Aged Vinegar during Its Fermentation Determined by Dynamic Headspace-gas Chromatography

作　　者：朱宏[1] 王爱莉[1] 仇菊 李再贵[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]中国农科院农业部食物与营养发展研究所,北京100081

出　　处：《中国食品学报》2016年第1期264-271,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家现代农业产业技术体系专项(CARS-08-D-03)

摘　　要：为了研究山西老陈醋酒精发酵和醋酸发酵过程中挥发性物质的种类和变化趋势,采用动态顶空与气质联用法,鉴定了老陈醋中的挥发性成分,同时测定了这些挥发性物质含量在发酵过程中的变化。利用该方法共鉴定出33种挥发性成分,包括醇类、醛类、酸类、酯类等7类物质。挥发性物质的变化趋势:在酒精发酵中,醇类含量达到峰值后保持稳定,酯类含量达到峰值后开始下降,含量较大的物质有乙醇、3-甲基丁醇和乙酸乙酯等;在醋酸发酵中,醇类物质基本消失,酸类物质在含量上占有绝对优势,含量较高的物质是乙酸和3-甲基丁酸。主成分分析表明,挥发性物质在酒精到醋酸发酵过程中发生了剧烈的变化;醋酸发酵第7天,挥发性物质含量与种类趋于稳定。In this study, volatile compounds, in Shanxi Aged vinegar during its alcoholic fermentation and acetic acid fermentation, were analytically characterized. Thirty-three compounds, including alcohols, aldehydes, ketones, esters and acids, were extracted by the dynamic headspace technique and identified by gas chromatography and mass spectrometry. It is found that alcohols and esters, e.g. ethanol, 3-methyl butyl alcohol and ethyl acetate, were the main of volatile compounds generated in alcoholic fermentation. In acetic acid fermentation, acids and esters, e.g. acetic acid, 3-Methylbutanoic acid and Ethyl acetate, were the most while the content of alcohols decreased significantly. The principle component analysis demonstrated that volatile composition of Shanxi aged vinegar changed drastically when alcoholic fermentation came into acid fermentation. Furthermore, the composition and content of volatile compounds became stable in the seventh day of acetic acid fermentation.

关 键 词：山西老陈醋 挥发性物质 动态顶空 主成分分析 

分 类 号：TS264.22[轻工技术与工程—发酵工程]