气相色谱-质谱联用法分析食醋中挥发性香气成分

GC-MS Analysis of Volatile Fragrance Components in Vinegar

目的初步分析食醋中挥发性香气成分,为食醋的内在质量评价和鉴定提供特征数据。方法采用GC-MS法对市售10个不同品种醋样的挥发性成分进行分析。结果10种品牌醋中依照醋的发酵工艺类型不同分别含有不同的特征成分。固态发醋共有峰为乙醇、2-甲基丙醛、联乙酰、醋酸乙酯、醋酸、3-甲基丁醛、2-甲基丁醛、糠醛、3-羟基-2-丁酮、2,4,5-三甲基-1,3-二氧戊环、4-氧代庚二酸,液态发酵醋共有峰为乙醇、醋酸甲酯、联乙酰、醋酸乙酯、醋酸、3-甲基丁醇、2-甲基丁醇、3-甲基丁醇醋酸酯、2-丙基丁醇醋酸酯、2-丁醇醋酸酯,化学配制醋共有峰为醋酸、甲酸醋酸酐、2-甲基丙醛。结论明确了醋中35种挥发性香气成分,该实验方法可以辅助用于醋的内在质量控制。

Objectlve To analyze the volatile fragrance components in vinegar preliminary, so to provide the characteristic data for the inherent quality evaluation and identification of vinegar. Methods The volatile components in 10 different vinegar samples have been identified by GC - MS. Results 10 different band vinegar with preparation technics respectively, with different characteristics of different types of components. Solid- state fermentation vinegar mutual peaks were identified ：ethanol, 2 -methly propanal, acetyl alliance, ethyl acetate, etc. Liquid fermentation vinegar mutual peaks were identified： ethanol, methyl acetate, acetyl alliance, ethyl acetate, acetic acid. etc. Chemical distribution vinegar mutual peaks were identified：acetic acid, acetic anhydride acid, 2 - methyl propanal. Conclusion 35 varieties of volatile fragrance components have been identified, this method can be used to support the internal quality control of vinegar.