摘要
利用气相色谱-质谱联用技术对湘西原香醋中的香气成分进行分离和结构鉴定,运用气相色谱面积归一化法确定各成分的相对百分含量。从湘西原香醋中鉴出15种成分,其主要成分为乙酸40.23%、2,3-丁二醇13.43%、9-油酸辛酯12.46%、乳酸乙酯7.79%、正四十烷6.06%。尤其是其四甲基吡嗪(川芎嗪)占总香气成分的1.97%,赋予了该香醋特有的保健价值。
The aroma components of Xiangxi natural savory vinegar were separated and structurally identified using gas chromatography-mass spectrometry. The relative contents of the components were determined through peak-area normalization method. The results showed that 15 components were present in Xiangxi Natural Savory Vinegar and the major components are acetic acid which accounted for 40.23% of total fraction collected from distillation and 2,3-butanediol for 13.43%, 9-octadecenoic acid for 12.46%, 2-hydroxy-, ethyl ester for 7.79%, and tetracontane for 6.06%. In particular, tetramethylpyrazine accounted for 1.97% of total aroma composition, which gave the product the specific healthy values.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第24期260-261,共2页
Food Science
基金
2007年湖南省企业技术创新开发专项
2008年湘西自治州科技创新专项计划重点项目
