大枣香醋中香味成分的GC-MS分析

GC-MS analysis for the flavor components in jujube vinegar

为评价新郑大枣香醋的香气品质,采用同时蒸馏萃取提取大枣香醋的香味物质,利用气相色谱-质谱联用仪对挥发性的香味成分进行分离和鉴定,确认了其中的45种成分,占总质量分数的92.64%。并用面积归一化法测定了各种成分的质量分数,其主要成分为醋酸(40.85%)、糠醛(10.72%)、异戊醇(9.05%)、-β苯乙醇(8.64%)、丁二酸二乙酯(1.74%),葵酸(1.61%)、辛酸(1.60%)、己酸(1.51%)等。

The flavor components in Xinzheng jujube vinegar were extracted by simultaneous distillation and extraction equipment （SDE） to evaluate the flavor quality of the vinegar, in which 45 components, equaling to 92.64% of total flavor components in weight, were identified by GC-MS analysis. Besides, the relative content of each component was determined by area normalizing method. It was indicated that the main flavor components in the jujube vinegar were acetic acid （40.85%）, furfural （10.72%）, isoamyl alcohol （9.05%）, β-phenylethyl alcohol （8.64%）, diethyl succinate （1.74%）, decanoic acid （1.61%）, octanoic acid （1.60%）, hexanoic acid （1.51%） and so on.