顶空固相微萃取-气相色谱-质谱联用法分析山楂果醋易挥发成分

Analysis of Volatile Components in Hawthorn Vinegar by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry(HS-SPME-GC-MS)

采用顶空固相微萃取和气相色谱-质谱联用法对山楂果醋易挥发性成分进行提取分析,通过与NIST 05 a.L谱库比对,鉴定得到各个组分,应用峰面积归一化法测定各成分的相对含量。共分离得到49种化合物,结构鉴定出36种化合物,占总易挥发成分总量的98.91%,对山楂果醋易挥发性成分贡献较大的依次是:酯类化合物11种,占40.12%;酸类化合物6种,占33.63%;醇类化合物11种,占21.79%。此外,醛类化合物1种,占0.05%;酮类化合物2种,占0.57%;其他类5种,占1.55%。初步确定乙酸、乙酸乙酯、乙醇、乙酸-3-甲基丁酯、苯甲酸乙酯、3-甲基丁醇、己酸乙酯、己酸、苯甲酸、乙酸-1-甲基丙酯、2-丁醇、苯乙醇、辛酸、2-甲氧基-4-甲基苯酚是山楂果醋的主要香气成分。以期为山楂果醋的香气特征研究提供科学依据,为山楂果醋品质感官评价体系的建立和山楂果醋产业发展提供参考。

The volatile compounds of hawthorn vinegar were extracted by headspace solid-phase microextraction（HSSPME）, identified by gas chromatography-mass spectrometry（GC-MS） and finally quantified by using peak area normalization method. A total of 49 compounds were isolated, 36 of which were structurally identified, accounting for 98.91% of the total volatile substances. These volatile compounds included 11 esters, 6 acids, 11 alcohols, 1 aldehyde, 2 ketones, and 5 other components. The order of volatile compounds that contributed to the flavor of hawthorn vinegar was esters（40.12%）, acids（33.63%）, alcohols（21.79%）, aldehydes（0.05%）, ketenes（0.57%）, and other components（1.55%）. The main flavor components of hawthorn vinegar were acetic acid, ethyl acetate, ethyl alcohol, acetate-3-methyl-1-butanol, benzoic acid-ethyl ester, 3-methyl-1-butanol, hexanoic acid-ethyl ester, hexanoic acid, benzenecarboxylic acid, acetic acid-1-methypropyl ester, 2-butanol, phenylethyl alcohol, octanoic acid, and 2-methoxy-4-methy-phenol, which were jointly responsible for the unique aroma characteristics of hawthorn vinegar. This study provides a scientific basis and theoretical reference for establishing an evaluation system for aroma characteristics of hawthorn vinegar.