三种产地柿子醋挥发性物质和有机酸成分分析  

Analysis of Volatile Compounds and Organic Acids in Persimmon Vinegar from Three Different Producing Areas

作　　者：韩妍 仲美桥 史玉 黄一承 李晓磊[1] 李丹[1] HAN Yan;ZHONG Mei-qiao;SHI Yu;HUANG Yi-cheng;LI Xiao-lei;LI Dan(Key Laboratory of Agricultural Products Processing in Regular Institutions of Higher Education in Jilin Province,Changchun University,Changchun 130022,China)

机构地区：[1]长春大学农产品加工吉林省普通高等学校重点实验室,长春130022

出　　处：《中国调味品》2022年第7期171-176,共6页China Condiment

基　　金：吉林省发展和改革委员会(2020C036-7);长春大学攀登学者项目(ZKP202006,ZKP202016)。

摘　　要：为了探究3种产地柿子醋的挥发性物质和有机酸成分,采用顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)和高效液相色谱分析技术(high performance liquid chromatography,HPLC)进行测定分析。在3种不同产地的柿子醋中共鉴定出36种挥发性物质,其中酯类14种、醇类8种、醛类7种、酮类4种、酚类2种、酸类1种。醋A中酯类较高,高达1205.87μg/L;醋C中醇类、醛类最高,分别为1005.11,1146.93μg/L。基于香气活力值(odor activity value,OAV)鉴定出柿子醋中9种香气物质,其中乙酸苯乙酯等化合物具有玫瑰香等柿子特有风味。进一步对香气物质含量进行层次聚类分析及正交偏最小二乘判别分析(orthogonal partial least squares discrimination analysis,OPLS-DA),3种柿子醋之间的香气物质含量存在显著差异。3种柿子醋中共检测出5种有机酸,其中草酸和醋酸为3种柿子醋的共同有机酸。此外,醋B还含有柠檬酸;醋C还含有草酸、酒石酸、乳酸及柠檬酸。In order to explore the volatile compounds and organic acids in persimmon vinegar from three different producing areas,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and high performance liquid chromatography(HPLC)are used for determination and analysis.A total of 36 volatile compounds are identified in persimmon vinegar from three different producing areas,including 14 esters,8 alcohols,7 aldehydes,4 ketones,2 phenols and 1 acid.The content of esters in vinegar A is higher,up to 1205.87μg/L;the content of alcohols and aldehydes in vinegar C is the highest of 1005.11,1146.93μg/L respectively.Nine aroma compounds in persimmon vinegar are identified based on odor activity value(OAV).Among them,phenylethyl acetate and other compounds have the unique flavor of persimmon such as rose aroma.Furthermore,hierarchical clustering analysis and orthogonal partial least squares discriminant analysis(OPLS-DA)are used to analyze the content of aroma substances,and there are significant differences in the content of aroma substances among the three kinds of persimmon vinegar.Five organic acids are detected in three kinds of persimmon vinegar,among which,oxalic acid and acetic acid are the common organic acids of three kinds of persimmon vinegar.In addition,vinegar B contains citric acid;vinegar C contains oxalic acid,tartaric acid,lactic acid and citric acid.

关 键 词：柿子醋 顶空固相微萃取法 香气活力值 层次聚类分析 正交偏最小二乘判别分析 

分 类 号：TS264.22[轻工技术与工程—发酵工程]