摘要
利用GC-MS对5种固态发酵食醋岐山醋、北京米醋、山西陈醋、镇江陈醋和海天陈醋的香味物质定性、定量分析,并对其食醋香味物质的组成、种类和相对含量进行较为系统的比较及评价.结果表明,5种固态发酵食醋的香味物质主要由酯类、醛类、醇类、酮类、酸类、酚类和杂环类及其他类共8类香味物质组成.岐山醋、北京米醋、山西陈醋、镇江陈醋和海天陈醋中分别含有63种、54种、62种、55种和60种香味物质;岐山醋中主要香味物质为乙酸、糠醛、乙酸乙酯和丙酸乙酯,北京米醋为乙酸、苯甲酸和3-甲基丁酸,山西老陈醋为乙酸、糠醛和乙酸乙酯,镇江陈醋为乙酸和糠醛,海天陈醋为乙酸、糠醛、乙酸乙酯和苯甲酸.5种固态发酵食醋中的酯类香味物质相对含量分别为岐山醋33.37％,北京米醋6.53％,山西老陈醋14.4％,镇江老陈醋8.31％,海天陈醋13.58％.
Abstract
Aroma substances in Qishan vinegar,Beijing rice vinegar,Shanxi aged vinegar,Zhenjiang aged vinegar and Haitian aged vinegar were investigated using GC-MS method.A systematic and scientific evaluation was given on the base of comparison of the species and relative contents of aroma substances in these five solid fermented vinegars.The result shows that eight groups of main aromas were detected in five vinegars,including esters,aldehydes,alcohols,ketones,acids,phenols,heterocyclic compounds,and others.Qishan vinegar,Beijing rice vinegar,Shanxi aged vinegar,Zhenjiang aged vinegar and Haitian aged vinegar contains 63,54,62,55 and 60 kinds of aroma substances,respectively.The major aroma substances of Qishan vinegar are acetic acid,furfurol,ethyl acetate and propionic ethyl.The Beijing rice vinegar's are acetic acid,benzoic acid and 3-methyl-butanoic acid.The Shanxi aged vinegar's are acetic acid,furfurol and ethyl acetate.The Zhenjiang aged vinegar's are acetic acid and furfurol.The Haitian aged vinegar's are acetic acid,furfurol,ethyl acetate and benzoic acid.The relative contents of esters in Qishan vinegar,Beijing rice vinegar,Shanxi aged vinegar,Zhenjiang aged vinegar and Haitian aged vinegar are 33.37％,6.53％,14.4％,8.31％ and 13.58％,respectively.
国家科技期刊平台
NSTL
维普
万方数据