山西老陈醋晒制前后挥发性风味物质变化  

Changes of Volatile Flavor Compounds in Shanxi Aged Vinegar Before and After Aging

作　　者：范梦蝶 肖群飞 杜文斌 王雅欣 王天泽 梁晶晶[1] 谢建春[1] 孙宝国[1] FAN Mengdie;XIAO Qunfei;DU Wenbin;WANG Yaxin;WANG Tianze;LIANG Jingjing;XIE Jianchun;SUN Baoguo(Beijing Advanced Innovation Center for Food Nutrition and Human Health / Beijing Laboratory forFood Quality and Safety / Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心/食品质量与安全北京实验室/北京市食品风味化学重点实验室,北京100048

出　　处：《食品科学技术学报》2018年第5期35-43,共9页Journal of Food Science and Technology

基　　金：北京市自然科学基金面上项目(6172004);国家自然科学基金面上项目(31671895);国家重点研发计划项目(2017YFD0400100)

摘　　要：采用顶空-固相微萃取结合气相色谱-质谱联用、气相色谱-嗅闻对晒制前后山西老陈醋挥发性风味物质进行分析,基于保留指数、质谱、标准品,气-质联机共鉴定出84种挥发性风味物质,气相色谱-嗅闻鉴定出42种香气活性化合物,包括含硫化合物、含氮杂环、含氧杂环、醛类、酮类、醇类、酸类、酯类、酚类、其他类。其中2种醋中含量较高的为乙酸、四甲基吡嗪、糠醛、糠醇、2,3-丁二酮等20种化合物,检测频率较高的为3-甲硫基丙醛、2-乙基-3,5-二甲基吡嗪、2-呋喃丙烯醛、香兰素、乙酸、3-甲基丁酸等16种化合物。从化合物种类看,晒后新出现了3-甲硫基丙醇、2-乙酰基呋喃、苯甲醇、丙酸等14种化合物,但有二甲基二硫醚、苯丙酮、丁酸、3-甲基戊酸、丁酸乙酯、2-乙酰基吡咯、5-羟甲基糠醛等19种化合物消失。从化合物含量变化看,晒后四甲基吡嗪、糠醇、苯乙醇、丙酸、乙酸苯乙酯等11种香气活性化合物含量升高,而乙酸、糠醛、己酸、二苯甲酮等29种香气活性化合物的含量降低。总体上,晒制后有杂味的化合物种类及含量降低,而具有良好香气特性的化合物种类或含量增加。研究结果可为山西老陈醋生产工艺的升级改造提供参考。The samples of Shanxi aged vinegar before and after aging were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectra and gas chromatography-olfactometry. Based on retention indices, mass spectra, and injection of authentic standards, a total of 84volatile compounds were identified by GC-MS and 42 odor-active compounds were identified by GC-O,including sulfur-containing compounds, nitrogen-containing heterocycles, oxygen-containingheterocycles, aldehydes, ketones, alcohols, acids, esters, phenols and others. For both the vinegarsbefore and after aging, 20 compounds were found in a major amount, such as acetic acid, tetramethylpyrazine, furfural, furfuryl alcohol, 2, 3-butanedione, and so on. Meanwhile 16 compounds were foundwith high detection frequencies, such as 3-methylthio propanal, 2-ethyl-3, 5-dimethyl pyrazine, 2-furanacrolein, vanillin, acetic acid, 3-methyl butanoic acid, and so on. However, according to the totalnumber of compounds, after aging, 14 compounds were newly detected, e. g. 3-methylthio-1-propanol,2-acetylfurane, benzyl alcohol, and propanoic acid, whereas 19 compounds were disappeared, e. g.dimethyl disulfide, benzyl acetone, butanoic acid, 3-methylpentanoic acid, ethyl butyrate, 2-acetylpyridine, and 5-hydroxymethyl furfural. According to amounts of the compounds, those of the 11odoractive compounds （e. g. tetramethyl pyrazine, furfuryl alcohol, phenylethyl alcohol, propanoic acid,and phenethyl acetate） were markedly increased; whereas those of the 29 odor-active compounds （e. g.acetic acid, furfural, hexanoic acid, and benzophenone） were decreased. Overall, the aging processingresulted in decrease of compounds with off-flavors and simultaneously increase of compounds with pleasant flavors. The research results were expected to provide guidance for improving or up-grading theproduction technology of Shanxi aged vinegar.

关 键 词：山西老陈醋 晒制 香气物质 气相色谱-嗅闻 香气活性 

分 类 号：TS264.2[轻工技术与工程—发酵工程]