顶空-气质联用法研究湘西香醋中特征香味物质

Analysis of Xiangxi Vinegar’s Characteristic Aroma Compounds by HS-GC-MS

目的:研究湘西香醋中的特征香味物质。方法:本文采用顶空-气质联用法对湘西香醋中挥发性风味成分进行测定,用主成分分析法对数据进行分析。结果:湘西香醋中检测出特征性成分共27种,主成分分析后得到的3个主成分可包含原指标89.561%的信息,可对湘西香醋做初步评判。结论:确定乙酸、乙偶姻(3-羟基-2-丁酮)、糠醛、仲丁酸乙酯、2-甲基丁醛、3-甲基丁醛、2,3-丁二酮、乙酸乙酯以及乙酸甲酯为湘西香醋特征性香味物质。

Objective:The characteristic aroma compounds in Xiangxi vinegar was studied.Method:The volatile flavor components in Xiangxi vinegar were determined by headspace gas chromatography-mass spectrometry,and the data were analyzed by principal component analysis.Result:A total of 27 characteristic components were detected in Xiangxi vinegar.After principal component analysis,three principal components were obtained,which could contain 89.561%of the original index information,and Xiangxi vinegar could be preliminarily evaluated.Conclusion:Acetic acid,acetoin(3-hydroxy-2-butanone),furfural,ethyl sec butyrate,2-methyl butyraldehyde,3-methyl butyraldehyde,2,3-butanedione,ethyl acetate and methyl acetate were identified as the characteristic flavor substances of Xiangxi vinegar.