HS-SPME和GC-MS联用法对甘薯醋挥发性香气成分的分析  

Analysis of volatile aroma components in sweet potato vinegar by HS-SPME and GC-MS

作　　者：乔羽[1] 王如福[1] 于迪[1] 邢晓莹[1] 李江涌[1] 张怀敏[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《中国酿造》2017年第7期178-181,共4页China Brewing

基　　金：山西省重点研发项目(2015-TN-10)

摘　　要：采用顶空固相微萃取和气相色谱质谱联用技术分析了甘薯醋液中的挥发性香气成分。结果表明,从甘薯醋液中检测并鉴定出49种化合物。其中酸类9种(61.96%)、酯类9种(9.89%)、醇类9种(8.98%)、杂环类化合物11种(8.22%)、醛类2种(2.04%)、酚类1种(0.09%)、酮类4种(0.08%)及其他化合物4种(4.72%)。含量较高的乙酸和5-氨基颉草酸、2,3-丁二醇和乙醇、乙酸乙酯和L(-)-乳酸乙酯以及2,3,5,6-四甲基吡嗪是形成甘薯醋风味特征的主要物质。The volatile aroma components of sweet potato vinegar were analyzed by HS-SPME and GC-MS. Results showed that a total of 49 compounds were isolated and identified, including 9 kinds of acid compounds （61.96%）, 9 kinds of ester compounds （9.89%）, 9 kinds of alcohols （8.98%）, 11 kinds of phenolic compounds （8.22%）, 2 kinds of aldehyde compounds （2.04%）, 1 kind of phenol compounds （0.09%）, 4 kinds of ketone compounds （0.08%）, and other compounds （4.72%）. The higher contents of acetic acid, 5-aminoacetic acid, 2,3-butanediol and ethanol, ethyl acetate and L（-）-ethyl lactate and 2,3,5,6-tetramethylpyrazine were the main compounds of sweet potato vinegar flavor characteristics.

关 键 词：甘薯醋 顶空固相微萃取 挥发性香气成分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]