恒顺香醋中的挥发性风味物质研究

Study on Volatile Flavor Substance of Hengshun Vinegar

本文以恒顺香醋为研究对象,采用固相微萃取法对镇江恒顺香醋经行预处理,再采用气相质谱结合顶空进样对恒顺香醋进行定性定量分析,结果表明,物质含量比较多的大多为镇江恒顺香醋中低沸点的物质,食醋中的香气成分主要包括:醇、酸、酯、醛、酮、其它类等多种挥发性成分,其中,糠醛、醋酸、硅氧烷、苯基乙醇、4-氨基-1,5-戊二酸、17-十八炔酸、苯甲醛、异硫氰酸异丁酯、丁二酸、二乙酯、乙酸四氢糠酯在镇江恒顺香醋中的含量较高。结果表明:镇江恒顺香醋中不同的物质糅合,赋予了镇江香醋的独特香气和风味,从而保证产品的品质。

In this study,hengshun vinegar as the main material, using the Solid phase microextraction(SPME) of zhenjiang hengshun vinegar by pretreatment.Then, qualitating and quantitating analysis of hengshun aromatic vinegar by the gas phase mass spectrometry combined with headspace sampling, finally the results of Solid phase microextraction(SPME) were analyzed, and the results showed that the zhenjiang hengshun vinegar of low boiling point substances content is more, the vinegar in the aroma composition mainly includes: alcohols, acids, esters, aldehydes, ketone and other volatile components. Among them, furfural、acetic acid、octasiloxane、phenylethyl alcohol、4-amino-1,5-pentandioic acid、17-octadecynoic acid、benzaldehyde、isobutyl isothiocyanate、butanedioic acid、diethyl ester、2-furanmethanol is higher in zhenjiang hengshun vinegar. The results show that the different material mix in zhenjiang hengshun vinegar, giving the unique aroma and flavor, thus ensuring the quality of the products.