液液萃取和同时蒸馏萃取与气质联用分析国产食醋香味成分

Liquid-liquid Extraction or Simultaneous Distillation-Extraction Coupled with GC-MS Analysis of Flavor Composition of Home-made Brands of Vinegar

采用液液萃取法(LLE)和同时蒸馏萃取法(SDE)分别对国产3种食醋进行预处理,应用气质联用(GC-MS)技术对其进行定性定量分析。结果表明,使用同时蒸馏萃取法容易检测其中的低沸点物质,而使用液液萃取法检测较高沸点物质的灵敏度明显高于同时蒸馏萃取法。不同厂家生产的食醋的风味成分有所差别,山西老陈醋的酸性成分是最多的,镇江恒顺香醋中低沸点的物质含量较其他醋多,而山西降脂醋中高沸点的物质含量高于其他醋。

Qualitative and quantitative analysis was carried out for examining flavor composition of three home-made brands of vinegar using liquid-liquid extraction （LLE） or simultaneous distillation-extraction （SDE） coupled with gas chromatographymass spectrometry （GC-MS）.Results showed that more low boiling point compounds were identified using SDE than using LEE and LEE made it more sensitive to detect high boiling point compounds.There was a significant difference in flavor composition of three home-made brands of vinegar.Among them,the most acid kind was observed in Shanxi mature vinegar,Zhenjiang Hengshun vinegar contained the highest contents of low boiling point compounds,while the contents of high boiling point compounds in Shanxi hypolipidemic vinegar were much higher than those in other two brands.