摘要
采用液液萃取法(LLE)对国产两种食醋进行预处理,应用毛细管气相色谱(CGC)和色质联用(GC/MS)技术对其进行定性定量分析。结果表明,两种国产食醋用GC/MS能够明确定性的香味成分有96种;山西老陈醋的酸性成分较多,醋酸、戊酸、肉桂酸、己酸、苯甲酸在山西老陈醋中的含量远高于在镇江恒顺香醋中的含量;镇江恒顺香醋中低沸点的物质含量较多,镇江恒顺香醋中的2,5-二羰基-3-异丙基-6-甲基哌嗪、吡啶、四甲基肼、3-戊醇、2-糠醛、戊酸、1,1-二乙酰基乙烷、2-羟基-2-甲基-丙酸的含量远大于山西老陈醋中的含量。
Two our brands of vinegar were pretreatmented by LLE, The constituents of vinegar were investigated by CGC and GC/MS. The results shows： Fragrance ingredients of the two Domestically produced food vinegar are 96 sorts; the acids of the Shanxi Laochencu is more than other vinegars, such as acetic acid, ammonium benzoate, cinnamic acid, bexanoic acid in the Shanxi Laochencu is much more than those in other vinegar, such as 3-pentanol,pyridine, furfural is much more higher than others.
出处
《中国调味品》
CAS
北大核心
2009年第7期102-105,共4页
China Condiment
关键词
醋
液液萃取
色质联用
香味成分
vinegar
Liquid-liquid extraction （LLE）
chromatography/mass spectrometry
Fragrance ingredient.
