摘要
采用顶空固相微萃取技术(SPME)和气质联用技术(GC-MS)相结合的方法对凉州熏醋熏醅前后的挥发性成分进行了分析。结果表明,凉州熏醋熏醅前后的挥发性成分分别为58种和57种,主要包括醇类、酸类、酯类、醛类、酮类、杂环类、烃类七大类化合物;凉州熏醋在熏醅前的主要挥发性成分为乙酸铵(18.223%)、乙酸乙酯(15.853%)、乙酸(15.236%)、3-羟基-2-丁酮(19.532%)等;熏醅后为乙酸铵(49.959%)、乙酸乙酯(5.352%)、3-羟基-2-丁酮(9.530%)、糠醛(12.007%)等。初步探明了凉州熏醋熏醅前、后主要挥发性成分的变化。
The volatile components of Liangzhou fumigated vinegar before and after fumigating were inspected by headspace solid phase micro-extraction（SPME） and gas chromatography-mass spectrum（GC-MS） technique.The results showed that 58 and 57 kinds of compounds existed in two samples respectively,the major compounds were alcohols,acids,esters,aldehydes,ketones,herterocylics and alkanes in both materials.The major volatile compounds of liangzhou fumigated materials before fumigating were ammonium acetate（18.223%）,ethyl acetate（15.853%）,acetic acid（15.236%） and 3-hydroxybu-2-tanone（19.532%）.The compounds after fumigating were ammonium acetate（49.959%）,ethyl,acetate（5.352%）,3-hydroxybu-2-tanone（9.530%）,furfural（12.007%）.Preliminary proved the changes of flavor substancesin roasted materials of liangzhou fumigated vinegar before and after fumigating.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第22期146-151,共6页
Science and Technology of Food Industry
基金
甘肃省教育厅研究生导师科学研究项目(0902-06)
关键词
凉州熏醋
熏醅
SPME-GC-MS
挥发性成分
变化
Liangzhou fumigated vinegar
fumigating material
SPME-GC-MS
volatile components
change
