摘要
采用同时蒸馏萃取法(SDE)和液液萃取法(LLE)分别对山西老陈醋进行预处理,应用色质联用(GC/MS)技术对其进行定性定量分析。结果表明,山西老陈醋中检出43种香气成分,其中以(e)-3-(2-羟苯基)-2-丙烯酸、加大麻素、3-(2-呋喃)-2-苯基-2-丙烯、2-甲氧基-6-壬酰基-4H-吡喃-4-酮、8-羟基-辛酸、对羟基苯甲醛、对羟基苯乙酮、醋酸、戊酸、肉桂酸、己酸、苯甲酸在山西老陈醋中的含量较高;使用同时蒸馏萃取法容易检测其中的低沸点物质,而使用液液萃取法检测较高沸点物质的灵敏度明显高于同时蒸馏萃取法。
The use of simultaneous distillation extraction（SDE） and liquid-liquid extraction（LLE）,respectively pretreatment Shanxi Mature Vinegar,applied in GC（GC / MS） technology for its qualitative and quantitative analysis.The results show that Shanxi aged 43 aroma components were detected,of which（e）-3-（2-hydroxyphenyl）-2-Acrylic,increasing Ma Su,3-（2-furyl）-2-phenyl-2-propenyl,2-methoxy-6-ally acyl-4H-pyran-4-one,8-hydroxy-bitter,p-hydroxybenzaldehyde,p-hydroxyacetophenone,acetic acid,acid,cinnamon acid,caproic acid,benzoic acid in Shanxi Mature Vinegar in higher levels of;use of the methods which can easily detect the low boiling point substances,and liquid-liquid extraction using a high boiling point components,the sensitivity of detection was significantly higher than simultaneous distillation and extraction.
出处
《中国调味品》
CAS
北大核心
2011年第5期105-108,共4页
China Condiment
关键词
山西老陈醋
香味成分
液液萃取
同时蒸馏萃取
气相色谱
质谱法
Shanxi mature vinegar
flavor components
liquid-liquid extraction
SDE
gas chromatography
mass spectrometry
