摘要
采用顶空固相微萃取和气相色谱质谱联用技术分析了甘薯醋液中的挥发性香气成分。结果表明,从甘薯醋液中检测并鉴定出49种化合物。其中酸类9种(61.96%)、酯类9种(9.89%)、醇类9种(8.98%)、杂环类化合物11种(8.22%)、醛类2种(2.04%)、酚类1种(0.09%)、酮类4种(0.08%)及其他化合物4种(4.72%)。含量较高的乙酸和5-氨基颉草酸、2,3-丁二醇和乙醇、乙酸乙酯和L(-)-乳酸乙酯以及2,3,5,6-四甲基吡嗪是形成甘薯醋风味特征的主要物质。
The volatile aroma components of sweet potato vinegar were analyzed by HS-SPME and GC-MS. Results showed that a total of 49 compounds were isolated and identified, including 9 kinds of acid compounds （61.96%）, 9 kinds of ester compounds （9.89%）, 9 kinds of alcohols （8.98%）, 11 kinds of phenolic compounds （8.22%）, 2 kinds of aldehyde compounds （2.04%）, 1 kind of phenol compounds （0.09%）, 4 kinds of ketone compounds （0.08%）, and other compounds （4.72%）. The higher contents of acetic acid, 5-aminoacetic acid, 2,3-butanediol and ethanol, ethyl acetate and L（-）-ethyl lactate and 2,3,5,6-tetramethylpyrazine were the main compounds of sweet potato vinegar flavor characteristics.
出处
《中国酿造》
CAS
北大核心
2017年第7期178-181,共4页
China Brewing
基金
山西省重点研发项目(2015-TN-10)
