有机酸及挥发性香气在枇杷醋加工中的变化及其对品质的影响

The change of organic acids and volatile flavor substances in the processing of loquat vinegar and its influence on the product quality

以红肉枇杷为原料,采用高效液相色谱(HPLC)、固相微萃取(SPME)结合气质联用(GC-MS)研究有机酸及挥发性风味物质在枇杷醋加工中的变化及对品质的影响。结果显示,枇杷醋加工中有机酸含量显著增加,乙酸是枇杷醋主体酸,苹果酸、乳酸、柠檬酸、琥珀酸和酒石酸是枇杷醋辅助酸味特征成分;人工催陈可提升柠檬酸和琥珀酸的含量,使枇杷醋果酸味更加突出。挥发性香气物质分析显示,枇杷鲜果汁以羰基化合物为主,枇杷酒和醋中主要是醇类和酯类物质;人工催陈可显著降低异戊醇的含量,改善枇杷醋风味品质。枇杷醋新醋特征香气有9种,催陈后降为6种,主要香气成分是苯乙醇和乙酸乙酯,各种香气成分共同构成了枇杷醋酯香、醋香及花果香特征。超声催陈优于微波催陈。

In this paper,with red flesh loquat as raw material,the effects of organic acids and volatile flavor substances change on loquat vinegar quality were studied by using high performance liquid chromatography（ HPLC） and solid-phase microextraction（ SPME） combined with gas chromatography-mass spectrometry（ GC-MS）. The results showed that the organic acid content increased significantly during the processing of loquat vinegar,wherein acetic acid was the main acid of loquat vinegar,and malic acid,lactic acid,citric acid,succinic acid and tartaric acid were the accessory acid characteristic components of loquat vinegar. The content of citric acid and succinic acid was increased by artificial aging and led to sourer taste of loquat vinegar. Volatile aroma substances analysis showed that carbonyl compounds were the main volatile aroma compounds in loquat fresh juice,alcohols and esters were the main volatile aroma compounds in loquat wine and vinegar. The content of isoamyl alcohol was significantly reduced by artificial aging,which can improve the flavor quality of loquat vinegar. There were 9 kinds of aroma in fresh loquat vinegar,6 kinds of aroma after accelerating aging. The main aroma components were phenethyl alcohol and ethyl acetate.A variety of aroma components together contribute to the fragrance characteristics of loquat vinegar,which includes esters,vinegar,and flowers and fruit aromas. The effect of ultrasonic aging was better than that of microwave aging.