SPME-GC-MS分析市售不同厂家泡姜的风味差别

Effects of soaking time on the flavor of pickled gingers by SPME-GC-MS analysis

采用顶空固相微萃取-气相色谱-质谱联用技术分析不同厂家的泡姜的挥发性香气物质,对比香气物质的种类和含量的差别,探究不同香气物质对泡姜风味的影响。研究结果表明,通过对5种泡姜的香气物质进行分析,共鉴定出香气物质143种,其中包含烯类化合物72种,醇类化合物24种,酯类10种,醛酮类11种,酸类4种,酚类6种,其他化合物4种。其中烯类化合物、醇类和酯类三类成分含量大约占比90%。一年以上陈泡的泡姜风味明显优于一年以下的泡姜。泡制一年以上的泡姜由于醇类物质和酚类物质种类更多、酸类物质含量更低这两个方面的原因可能导致其香气优于泡制一年以下的泡姜。

Headspace solid phase microextraction combined with gas chromatography-mass spectrometry(SPMEGC-MS)was applied to analyze volatile aroma compounds of pickled gingers.A total of 143 aroma components were identified from 5 pickled ginger products,including 72 olefin compounds,24 alcohol compounds,10 esters,11 aldehydes and ketones,4 acids,6 phenol and 4 others.Olefins,alcohols and esters accounted for about 90%.The flavor of pickled gingers aged more than one year was significantly better than that of pickled gingers aged less than one year,and this may due to more kinds of alcohols and phenols and less content of acids.