基于直接强度法的GC-O嗅闻分析不同醋龄镇江香醋香气活性成分  

Analysis of Aroma-active Compounds in Zhenjiang Aromatic Vinegar with Different Ageing Time by GC-O Based on Direct Intensity Methods

作　　者：孙宗保[1,2,3] 闫晓静 林颢[1,4] 邹小波[1] 赵杰文[1] 王振斌[1] 尹俊玲[1] Sun Zongbao1,2,3, Yan Xiaojing1, Lin Hao1,4, Zou Xiaobo1, Zhao Jiewen1, Wang Zhenbin1, Yin Junling(1Schoal of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu; 2Institute of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu; 3Jiangsu King＇s Luck Brewer Co., Ltd., Lianshui 223411, Jiangsu;4Jiangsu Hengshun Group, Zhenjiang 212000, Jiangs)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏大学农业工程研究院,江苏镇江212013 [3]江苏今世缘酒业股份有限公司,江苏涟水223411 [4]江苏恒顺集团有限公司,江苏镇江212000

出　　处：《中国食品学报》2018年第3期227-234,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31671844);镇江市重点研发计划项目(SH2016021);江苏省博士后科研资助计划(1501100C);江苏省自然科学基金项目(SBK201241449);江苏高校优势学科建设工程资助项目

摘　　要：采用基于直接强度法的气相色谱嗅闻(GC-O)结合气相色谱质谱联用(GC-MS)分析4个醋龄镇江香醋香气活性成分。结果表明:在4个醋龄镇江香醋中共检测到50种香气活性成分,主要是酸、醇、酯、醛、酮和杂环化合物以及部分未能鉴定的香气活性成分。不同醋龄镇江香醋香气轮廓差异非常明显,新醋和经陈酿的镇江香醋风味轮廓差异显著,而经过较长时间陈酿的镇江香醋香气轮廓非常相似。大多数杂环化合物随镇江香醋醋龄的增加,香气强度显著增加。杂环化合物的差异是不同醋龄镇江香醋风味特征差异的主要原因之一。除食醋的主要呈味物质乙酸外,3-甲基丁酸、3-甲基丁醛、2,3-丁二酮、三甲基吡嗪以及一种未能鉴定的组分是不同醋龄镇江香醋香气最基本的组成成分。The aroma-active compounds in Zhenjiang aromatic vinegar with four different ageing time were studied by gas chromatography-olfactometry（GC-O） based on direct intensity methods and gas chromatography and mass spectrometry（GC-MS）. The result showed that fifty aroma-active compounds were detected in Zhenjiang aromatic vinegar with four different ageing time, mainly composed of acids, alcohols, esters, aldehydes, ketones, heterocyclic compounds and some unidentified aroma active compounds. The differences of aroma profiles of Zhenjiang aromatic vinegar with different ageing time were very obvious, especially between new vinegar and aged Zhenjiang aromatic vinegar, however the aroma profiles of Zhenjiang aromatic vinegars with a long-time ageing were very similar. With the increase of aging time, the aroma intensity of most heterocyclic compounds increased significantly. The difference of heterocyclic compounds was one of the main factor in the formation of the different flavor of Zhenjiang aromatic vinegar with different ageing time. In addition to acetic acid which was the main flavor substances in vinegar, 3-methyl butanoic, 3-methyl butanal, 2,3-butanedione, trimethyl pyrazine and one unidentified compound were the most basic aroma components of Zhenjiang aromatic vinegar with different ageing time.

关 键 词：镇江香醋 GC-O 直接强度法 醋龄 香气活性成分 

分 类 号：O657.63[理学—分析化学] TS264.22[理学—化学]