基于HS-SPME-GC-MS对禄丰香醋挥发性风味物质及成分分析  

Analysis of Volatile Flavor Substances and Components of Lufeng Aromatic Vinegar Based on HS-SPME-GC-MS

作　　者：赵锐环 陈乾睿 安梅 李桂兰[1,2] 康小艳 徐志强 ZHAO Rui-huan;CHEN Qian-rui;AN Mei;LI Gui-lan;KANG Xiao-yan;XU Zhi-qiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Animal Products Processing Engineering Technology Research Center,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南农业大学云南省畜产品加工工程技术研究中心,昆明650201

出　　处：《中国调味品》2023年第10期164-171,共8页China Condiment

基　　金：许正宏专家工作站,云南省重大专项及重点研发计划(202105AF150062);科技入滇专项资金(202105AF150062)。

摘　　要：该研究采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术对4个不同年份禄丰香醋的挥发性物质以及理化指标进行分析测定。结果表明,不同年份禄丰香醋的还原糖含量和总酸含量无显著性差异,pH、氨基酸态氮含量存在差异。4个不同年份的样品中共检测到120种化合物,包括9种醇类物质、21种醛类物质、7种酸类物质、24种酯类物质、17种酮类物质、7种酚类物质、11种烷烃类物质、3种烯烃类物质以及21种杂环类物质,各组分含量占比在一定程度上存在差异,但含量组多的包括乙酸、异戊酸、异戊醛、苯乙醛、糠醛、乙醇、苯乙醇、2-甲基丁醇、2,3-丁二醇、乙酸苯乙酯、乙酸乙酯、乙酸甲酯、2-羟基-4-甲基戊酸乙酯、丙位壬内酯、2,3-丁二酮、2,3-戊二酮、2-丁酮、2-呋喃酮以及2-甲基-3辛酮。通过OPLS-DA结合VIP值判断乙醇、2,3-丁二酮、异戊酸、苯乙醛、乙酸乙酯、乙酸异戊酯是造成不同年份禄丰香醋风味差异的物质。In this study,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)is used to analyze and determine the volatile substances and physicochemical indexes of Lufeng aromatic vinegar from four different years.The results show that there is no significant difference in reducing sugar content and total acid content of Lufeng aromatic vinegar from different years,but there are differences in pH and amino acid nitrogen content.A total of 120 compounds are detected in samples from four different years,including 9 alcohols,21 aldehydes,7 acids,24 esters,17 ketones,7 phenols,11 alkanes,3 alkenes and 21 heterocyclics.The proportion of each component is different to a certain extent,but the content of acetic acid,isovaleric acid,isovaleral,phenylacetaldehyde,furfural,ethanol,phenyl ethanol,2-methylbutanol,2,3-butanediol,phenylethyl acetate,ethyl acetate,methyl acetate,2-hydroxy-4-methylvalerate,propylnonolactone,2,3-butanedione,2-butanone and 2-methyl-3-octanone is higher.According to OPLS-DA and VIP value,it is determined that ethanol,2,3-butanedione,isovaleric acid,phenylacetaldehyde,ethyl acetate and isoamyl acetate are the substances that cause the flavor differences of Lufeng aromatic vinegar from different years.

关 键 词：禄丰香醋 挥发性风味物质 变量投影重要性(VIP) 正交偏最小二乘法判别分析(OPLS-DA) 

分 类 号：TS264.22[轻工技术与工程—发酵工程]