气相色谱-质谱法测定高盐液态和低盐固态酱油中的香气成分

GC-MS Determination of Components in Aroma of High Salt Liquid Soy and Low Salt Solid Soy

采用乙醚提取高盐液态和低盐固态酱油中的香气成分,用气相色谱-质谱联用法分离和鉴定其化学成分,以归一化法测定其组分的相对含量。两种萃取物中分别鉴定出了40种和48种化合物。试验发现:高盐液态酱油与低盐固态酱油香气成分均以杂环类化合物为主,两者香气成分在组成和含量上具有一定的差异。

Aroma of the sample was extracted with ethyl ether, and the extract was introduced into GC-MS instrument for separation and identification of its chemical components. The relative contents （in %） of the components were determined by the method of normalizatioru Forty and 48 components were identified respectively in high salt liquid soy and low salt solid soy. It was found that the main components of aroma of the 2 kinds of soy were heterocyclic compounds with somewhat different compositions and contents.