三种市售泡青菜香味物质的鉴定与对比研究

Identification and Comparative Study on Flavor Substances of Three Pickled Vegetables

以四川市场占有率较高的3种市售泡青菜为研究对象,采用顶空固相微萃取及气相色谱-质谱联用技术对3种市售泡青菜的香味物质种类和相对含量进行了鉴定与对比。结果表明,3种市售泡青菜香味物质总数分别为12,13,35种,其中共有的香味物质为乙醇、桉叶油醇和壬醛。品牌1以醇类物质为主,2-甲基-1-丁醇和莰烯是品牌1特有的主体香味物质;品牌2以酸类物质为主,异戊醇和乙酸是品牌2特有的主体香味物质;品牌3以酯类物质为主,丙烯基环戊烷、异硫氰酸烯丙酯、异硫氰酸丁酯、戊醛和二甲基二硫是品牌3特有的主体香味物质。

Taking three kinds of pickled vegetables with high market share in Sichuan Province as the research objects,the kinds and relative content of flavor substances in three kinds of pickled vegetables are identified and compared by headspace solid-phase microextraction and GC-MS.The results show that there are 12,13,35 kinds of flavor substances in the three kinds of pickled vegetables,among which,ethanol,eucalyptus oleanol and nonaldehyde are the common flavor substances.Brand 1 is dominated by alcohols,2-methyl-1-butanol and camphene are the unique main fragrance substances of brand 1;brand 2 is dominated by acids,isoamyl alcohol and acetic acid are the unique main fragrance substances of brand 2;brand 3 is dominated by esters,allyl cyclopentane,allyl isothiocyanate,butyl isothiocyanate,valeraldehyde and dimethyl disulfide are the unique main fragrance substances of brand 3.