涪陵榨菜酱油香气成分的GC-MS分析

Analysis of the Volatile Fragrance Component from Fuling Zhacai Sauce with the GC-MS

[目的]初步分析涪陵榨菜酱油中挥发性香气成分,为其内在质量评价和鉴定提供特征数据。[方法]采用乙醚萃取法提取榨菜酱油中的香气成分,并用气相色谱-质谱联用仪(GC-MS)分析鉴定。[结果]鉴定出30多种化合物,其中主要成分是醇类、羧酸类、酯类、酮类、酚类以及杂环化合物(如呋喃类、吡嗪类、吡咯类)和一些含硫化合物等,它们对涪陵榨菜酱油的风味贡献较大。[结论]GC-MS分析方法明确了涪陵榨菜酱油中的挥发性香气成分,可以辅助用于其内在质量控制。

[Objective] The characteristic data for the evaluation and identification of the inherent quality of Fuling Zhacai sauce could be provided through the preliminary analysis of the volatile fragrance component from it.[Method] The volatile component in Fuling Zhacai sauce sample was isolated with solvent extraction action and identified with GC-MS.[Result] More than 30 kinds of volatile fragrance components was identified,among which,main component was carboxide,ethanol,acid,ester,ketone,phenol,heterocyclic compound and sulfo-compounds and those component could contribute the formation of fragrance.[Conclusion] Main component of volatile fragrance was assured,which result could be used for the control of the internal quality of Fuling Zhacai sauce.