基于GC-MS法的陈醋熏醅过程香气成分变化分析  

Analysis of Aroma Components of Fumigatioin Process of Aged Vinegar by GC-MS

作　　者：李娟[1] 刘建军 彭艳杰 张鹏 LI Juan;LIU Jian-jun;PENG Yan-jie;ZHANG Peng(Clinical College,Hebei Medical University,Shijiazhuang 050031,China;Hebei Keyi Technology Development Co.,Ltd.,Shijiazhuang 050006,China;Shijiazhuang Engineering Vocational College,Shijiazhuang 050061,China)

机构地区：[1]河北医科大学临床学院,石家庄050031 [2]河北科怡科技开发有限公司,石家庄050006 [3]石家庄工程职业学院,石家庄050061

出　　处：《中国调味品》2021年第1期142-145,156,共5页China Condiment

基　　金：河北省统计局课题(2018HY06)。

摘　　要：针对山西老陈醋的香气成分,采用HS-SPME方法萃取,GC-MS分析方法进行分析,确定山西老陈醋的香气成分主要为酸类、酯类、酮类、杂环类、醇类和醛类化合物,并确定各成分含量。通过对山西老陈醋在熏醅过程中的香气成分变化规律进行分析,发现酸类、酯类和醇类化合物总含量呈下降趋势,醛类和杂环类化合物总含量呈上升趋势,并对香气中各成分变化规律和产生原因进行分析,为后续熏醅工艺的优化提供了理论依据。The aroma components of Shanxi aged vinegar are extracted by HS-SPME method and analyzed by GC-MS method.The aroma components of Shanxi aged vinegar are mainly acids,esters,ketones,heterocycles,alcohols and aldehydes,and the content of each component is determined.By analyzing the change rule of aroma components in fumigation process of Shanxi aged vinegar,it is found that the total content of acid,ester and alcohol compounds shows a downward trend,while the total content of aldehyde and heterocyclic compounds shows an upward trend.The change rules and causes of each aroma component are analyzed,which has provided theoretical basis for the future optimization of fumigation process.

关 键 词：GC-MS法 陈醋熏醅过程 香气成分变化 

分 类 号：TS264.22[轻工技术与工程—发酵工程]