枣醋香气成分的分析  

Analysis of Aromatic Components of Jujube Vinegar

作　　者：王洁茹 朱星宇 郭东起 WANG Jie-ru;ZHU Xing-yu;GUO Dong-qi(Key Laboratory of Agricultural Products Deep Processing in South Xinjiang of Xinjiang Production and Construction Corps,College of Life Science,Tarim University,Alar 843300,China)

机构地区：[1]塔里木大学生命科学学院南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《中国调味品》2020年第11期136-139,144,共5页China Condiment

基　　金：兵团科技攻关课题“南疆红枣果汁饮料(包括浓缩汁、红枣粉)生产关键技术研究及产业化”;新疆叶河源果业股份有限公司红枣醋及枣醋饮料产品开发(2018HX001)。

摘　　要：针对南疆红枣醋香气的成分组成问题,采取气相色谱-质谱与顶空固相微萃取联用技术对其进行了分析。结果表明,通过与NIST 17.L谱库对比及与相对保留指数进行定性,检测出酸类、酯类、醇类、醛类、酮类、酚类、醚类等化合物,分别达到17种、27种、14种、8种、6种、6种、2种,以及其他化合物17种,检测的化合物多达97种,其中,25种物质的OAV值≥1,这些物质对红枣果醋的特殊气味都有重要贡献。Aiming at the problem of the composition of aromatic components of jujube vinegar in South Xinjiang,use gas chromatography-mass spectrometry combined with headspace solid-phase microextraction for analysis.The results show that by comparing with NIST 17.L spectra library and qualitative analysis with relative retention indexes,acids,esters,alcohols,aldehydes,ketones,phenols,ethers are detected as 17,27,14,8,6,6,2 kinds respectively,and there are 17 kinds of other compounds,totally 97 kinds of compounds are detected.Among them,there are 25 substances with OAV value≥1.These substances all contribute significantly to the special flavor of jujube vinegar.

关 键 词：红枣果醋 顶空固相微萃取 气相色谱-质谱联用法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]