HS-SPME-GC-MS测定中国四大名醋的香气成分  

Determination of aroma components of four Chinese famous vinegars by HS-SPME-GC-MS

作　　者：李攀恒 郑吴伟 汪超 高冰 李冬生 徐宁 祁勇刚 胡勇 LI Panheng;ZHENG Wuwei;WANG Chao;GAO Bing;LI Dongsheng;XU Ning;QI Yonggang;HU Yong(Key Laboratory of Fermentation Engineering of Ministry of Education,Research Center of Food Fermentation Engineering and Technology of Hubei,Hubei Cooperative Innovation Center for Industrial Fermentation,College of Food and Bioengineering,Hubei University of Technolog,Wuhan 430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院,工业发酵湖北省协同创新中心,湖北省食品发酵工程技术研究中心,发酵工程教育部重点实验室,湖北武汉430068

出　　处：《中国酿造》2018年第4期164-168,共5页China Brewing

基　　金：湖北工业大学博士启动基金(Grant No.BSQD10036)

摘　　要：采用顶空固相微萃取气相色谱质谱联用仪对山西老陈醋、江苏镇江香醋、福建永春老醋、阆中保宁醋不同品牌和年份的8个醋样进行香气物质检测分析。结果表明,8个醋样含有酸类10种、酯类14种、醇类4种、酚类6种、醛类10种、酮类4种、吡嗪类5种、呋喃类4种、其他类11种;四大名醋的香气成分种类繁多且差异明显,其具有各自的独有香气成分,其中山西老陈醋6种,镇江香醋5种,永春老醋2种,保宁醋4种。山西老陈醋的吡嗪类成分中2,3,5,6-四甲基吡嗪含量最高,平均580.75μg/L;镇江香醋B2的乙偶姻中含量最高为562.6μg/L。本研究为进一步研究各类食醋原料、微生物和香气成分之间的关系打下良好基础。The aroma components of eight samples of Shanxi aged vinegar,Jiangsu Zhenjiang vinegar,Fujian Yongchun vinegar and Langzhong Baoning vinegar with different years were determined by HS-SPME-GC-MS.A total of 1 0 acids,1 4 esters,4 alcohols,6 phenols,1 0 aldehydes,4 ketones,5 pyrazines,4 kinds of furan and 1 1 kinds of other substances were detected.The results showed that there were various aroma components in the four famous vinegars,the differences were significant,and they all had their own unique aroma components,of which there were 6 kinds in Shanxi aged vinegar,5 kinds in Zhenjiang vinegar,2 kinds in Yongchun vinegar,and 4 kinds in Baoning vinegar.The 2,3,5,6-tetramethylpyrazine content in the pyrazine composition of Shanxi aged vinegar was the highest,with an average of 580.75ug/L.Acetoin content in Zhenjiang vinegar B2 was the highest of 562.6ug/L.The study laid a good foundation for further study of the relationship between various types of vinegar raw materials,microbes and aroma components.

关 键 词：四大名醋 香气成分 顶空固相微萃取 气相色谱-质谱法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]