摘要
采用液液萃取法对山西降脂醋进行预处理,应用毛细管气相色谱和色质联用(GC/MS)技术对其进行定性分析,结果表明,山西降脂醋中高沸点的物质含量较多,山西降脂醋中检测出了41种香气成分,有酸类、醇类、酯类、酮类、醛类、杂环化合物等。主要香气成分有醋酸、2-羟基-2-甲基-丙酸、丁酸、2,3-丁二醇、1,3-丁二醇、戊内酯、二氢-5-甲基-3(H)-呋喃酮、糠醇、1,3-二乙酰氧基丙烯、3,4-二甲基-2-丁酸、苯乙酸、香草醇、2-糠醛、苯乙醇、吡啶、四甲基吡嗪。
Using liquid-liquid extraction pretreatment of Shanxi vinegar lipid-lowering, and color by capillary gas chromatography mass spectrometry （GC / MS） technology for its qualitative analysis, the results showed that lowering of Shanxi vinegar contains more high boiling point substances, Detection of lipid-lowering in Shanxi vinegar aroma out of the 41 components, there are acids, esters, alcohols, ketones, aldehydes, heteroeyclie compounds. Major aroma components of acetic acid, 2-hydroxy-2-methyl-propionie acid, butyric acid, 2,3-butanediol, 1,3-butanediol, valerolaetone, dihydro- 5- methyl-3 （H）-furanone, fudural alcohol, 1,3-aeetoxy-propylene, 3,4-dimethyl-2-butyric acid, vanillic alcohol, 2-fudural, benzene, ethanol, pyridine, tetraearboxylic pyrazine.
出处
《中国调味品》
CAS
北大核心
2011年第10期97-99,114,共4页
China Condiment
关键词
醋
香气成分
液液萃取
GC/MS
vinegar
aroma components
liquid-liquid extraction
GC/MS
