几种中国传统名醋挥发性风味成分的比较研究

Comparative study on volatile flavour compounds of several Chinese traditional famous vinegar

文章以镇江香醋、山西老陈醋(两种)、北京龙门米醋为研究对象,运用SPME-GC-MS对其挥发性风味成分进行了分析鉴定,共检测到89种成分,主要是酸、酯、醇、酮、醛和杂环类化合物。挥发性风味成分中,四种食醋的酸类化合物相对含量相差不大,镇江香醋和山西老陈醋中酯类化合物种类较多并且相对含量较高,龙门米醋中的酮类化合物相对含量高于镇江香醋和山西老陈醋,四种食醋的醛类化合物尤其是糠醛含量较高,杂环化合物对形成中国传统食醋的独特风味起着极为重要的作用。四种醋中相同成分有31种,含量差异大,不同成分种类多而成分复杂,这种成分与数量上的差异性是造成食醋的风味与质量差异的主要因素之一。

In this paper,Zhenjiang vinegar,two kind of Shanxi aged vinegar,Beijing Longmen rice vinegar were studied.Eighty-nine aroma components were identified by SPME-GC-MS,which mainly were acids,esters,alcohols,ketones.In the volatile flavor components,the difference in the acid relative content of the four kind of vinegar was not big,the type and relative content of ester compounds in the Zhenjiang fragrance vinegar and Shanxi aged vinegar were relatively much,the relative content of ketone compounds of Longmen rice vinegar was higher than that of Zhenjiang fragrance vinegar and Shanxi aged vinegar,the content of the aldehyde compounds,especially furfural,of four kind of vinegar was in a particularly high level,the heterocyclic compounds played a very important role in the formation of unique flavor of Chinese traditional vinegar.In the four kind of vinegar,thirty-one kinds of compounds are common,of large differences in the content,and the components with many different types are very complex.The difference on the components and quantity is one of the major factors which brings about different flavour and quality of vinegar.