不同精制程度枣核木醋液挥发性成分分析

The Volatile Components Analysis of Different Refining Degrees of Wood Vinegar

利用顶空固相微萃取-气相色谱-质谱法(HS-SPME-GC-MS)联用技术对以枣核为原料的粗提木醋液、精制木醋液和食用级木醋液进行分析,测定其挥发性成分,探究不同精制程度枣核木醋液的成分差异。结果表明,经HS-SPME-GC-MS共检测出43种挥发性成分,粗提、精制和食用级木醋液各检测出40,33和39种成分,公有挥发性物质为21种,分别占出峰面积的85.06%,88.97%和80.20%。主要挥发性有机成分组成种类无明显差异,主要为酚类、酸类、酮类和醛类;有机物相对含量随加工精度的不同,存在差异。

HS-SPME-GC-MS was used to analyze the volatile components of crude wood vinegar, purified wood vinegar and consumption levels of wood vinegar from date pit to explore the differences of wood vinegar of different refined degrees. The results showed that total 43 compounds of volatile components were detected, and 40, 33 and 39 compounds were detected in crude wood vinegar, purified wood vinegar and consumption level of wood vinegar, respectively. Among them, the 21 same compounds were found in each of the three samples, and accounted for 85.06%, 88.97% and 80.20% of the peak areas, respectively. There was no significant differences in compositions of three kind of wood vinegar, and the major components were phenols, acids, ketones and aldehydes. The relative content of organics varied with the refining degrees.