摘要
采用顶空固相微萃取气质联用对不同发酵期和陈酿期的镇江香醋的香气成分进行了分析鉴定,共检出80种成分,主要为酸、酯、醇、醛、酮、吡嗪、呋喃、酚类等化合物。其中仅有8种共有成分,大量香气成分多在陈酿期生成,以醛、酮、酚、吡嗪、恶唑、高级脂肪酸类较为明显;酯类在陈酿阶段大量减少甚至消失。通过研究发现,酯类、酮类、醛类的含量在陈酿20个月以上时锐减。同时对镇江香醋的主要香气成分的产生机理进行了探讨。
The aroma components of Zhenjiang savory vinegar at different fermentation stages and aging stages were analyzed by GC-MS combined with solid-phase microextraction. Eighty aroma components, mainly including acids, esters, alcohols, aldehydes, ketones, pyrazines, furans, phenols and so on, were identified. There are only 8 mutual components in samples at different stages. Lots of aroma components, such as aldehydes, ketones, phenols, pyrazines, oxazoline and senior fatty acids, were formed at aging stages. Esters were largely reduced and even disappeared at aging stages. Through the study it was found that the contents of esters, ketones and aldehydes were reduced rapidly after aged longer than 20 months. Meanwhile, the formation mechanisms of main aroma components of Zhenjiang savory vinegar were studied.
出处
《中国酿造》
CAS
北大核心
2008年第5期56-61,共6页
China Brewing
关键词
镇江香醋
气质联用
固相微萃取
香气
Zhenjiang savory vinegar
GC-MS
solid-phase microextraction
aroma
