摘要
针对山西老陈醋的香气成分,采用HS-SPME方法萃取,GC-MS分析方法进行分析,确定山西老陈醋的香气成分主要为酸类、酯类、酮类、杂环类、醇类和醛类化合物,并确定各成分含量。通过对山西老陈醋在熏醅过程中的香气成分变化规律进行分析,发现酸类、酯类和醇类化合物总含量呈下降趋势,醛类和杂环类化合物总含量呈上升趋势,并对香气中各成分变化规律和产生原因进行分析,为后续熏醅工艺的优化提供了理论依据。
The aroma components of Shanxi aged vinegar are extracted by HS-SPME method and analyzed by GC-MS method.The aroma components of Shanxi aged vinegar are mainly acids,esters,ketones,heterocycles,alcohols and aldehydes,and the content of each component is determined.By analyzing the change rule of aroma components in fumigation process of Shanxi aged vinegar,it is found that the total content of acid,ester and alcohol compounds shows a downward trend,while the total content of aldehyde and heterocyclic compounds shows an upward trend.The change rules and causes of each aroma component are analyzed,which has provided theoretical basis for the future optimization of fumigation process.
作者
李娟
刘建军
彭艳杰
张鹏
LI Juan;LIU Jian-jun;PENG Yan-jie;ZHANG Peng(Clinical College,Hebei Medical University,Shijiazhuang 050031,China;Hebei Keyi Technology Development Co.,Ltd.,Shijiazhuang 050006,China;Shijiazhuang Engineering Vocational College,Shijiazhuang 050061,China)
出处
《中国调味品》
CAS
北大核心
2021年第1期142-145,156,共5页
China Condiment
基金
河北省统计局课题(2018HY06)。
关键词
GC-MS法
陈醋熏醅过程
香气成分变化
GC-MS
fumigation process of aged vinegar
change rules of aroma components
