顶空固相微萃取-气质联用分析四川麸醋的香气成分

Determination of Volatile Compounds in Sichuan Bran Vinegars Using Head Space-solid Phase Micro-extraction coupled with Gas Chromatography-Mass Spectrometry

研究四川麸醋的香气成分。采用顶空固相微萃取-气质联用对市售三个厂家的6个不同品种的四川麸醋的挥发性成分进行测定,并结合香气阈值与相对气味活度值对共有成分对总体香气的贡献进行评价。结果共检出75种挥发性成分,主要为酸类、酯类、醇类、酮类、醛类、呋喃类、吡嗪类等,其中12种为共有成分;确定其主体香气成分为乙酸乙酯、2,3-丁二酮、壬醛、乙酸、癸醛、苯甲醛;此外,糠醛和2-甲氧基-4-甲基苯酚对总体香气也有重要贡献。这些成分一起构成了四川麸醋的主体香气。

The volatile compounds of six Sichuan bran vinegars from three different factories were isolated by headspace solid phase micro-extraction,and analyzed using GC-MS.Totally 75 aroma constituents were isolated and identified,and the main constituents were acids,esters,alcohols,ketones,aldehydes,furanes,pyrazines,etc.Totally 12 volatile compounds were detected in all the six samples,of which the contributions to the overall aroma of bran vinegar were evaluated in terms of odor threshold and relative odor activity value（ROAV）.The results showed that ethyl acetate,2,3-butanedione,nonanal,acetic acid,decanal and benzaldehyde were the key aroma compounds of Sichuan bran vinegar.Also,furfural and 4-ethyl-2-methoxy-phenol contributed to the overall aroma of bran vinegar.