同时蒸馏萃取法-GC/MS法分析国产食醋的香味成分

Determination of fragrance ingredients in vinegars with SDE-GC/MS

采用同时蒸馏萃取法(SDE)对两种国产食醋进行预处理,应用毛细管气相色谱(CGC)和色质联用(GC/MS)技术对其进行定性定量分析。结果表明,山西老陈醋的酸性成分较多,醋酸、戊酸、肉桂酸、己酸、苯甲酸等在山西老陈醋中的含量远高于在镇江恒顺香醋中的含量,镇江恒顺香醋中低沸点的物质含量较山西老陈醋多,镇江恒顺香醋中的2,5-二羰基-3-异丙基-6-甲基哌嗪、吡啶、四甲基肼、3-戊醇、2-糠醛、戊酸、1,1-二乙酰基乙烷、2-羟基-2-甲基-丙酸等的含量远高于山西老陈醋中的含量。

The constituents of two vinegar were investigated by CGC and GC/MS after pretreated by distillation extraction （SDE）. The results showed that the acids concentration of the Shanxi laochencu is higher than that of other vinegars. The contents of acetic acid, pentanoic acid, ammonium ben- zoate, cinnamic acid, hexanoic acid in the Shanxi laochencu are higher than those Zhenjiang hengshun vinegar. The levels of compounds with low boiling point in Zhenjiang hengshun are higher than those of Shanxi laochencu; fragrance ingredients of the two vinegar are 96. The contents of tetramethylhydrazine, 3-pentanol, pyridine and furfural in Zhenjiang hengshun vinegar are higher than those ofShanxi laochencu.