摘要
采用顶空固相微萃取气相色谱质谱法对鲜榨苹果汁发酵苹果醋产品的挥发性成分进行分析,共分离鉴定出33种化合物,各分属于酸类、醇类、醛酮类、酯类、酚类、烃类以及少量其他化合物,约占色谱流出组分总峰面积的98.42%,其中乙酸(33.59%)、苯乙醇(15.07%)、3-甲基丁酸(10.84%)、2-苯乙基乙酸酯(10.41%)、3-甲基-1-丁醇乙酸酯(5.24%)等物质相对含量较高,可作为该工艺发酵苹果醋的风味特征物质进一步研究。
The volatile compounds of fermented apple vinegar were analysed by headspace solid phase microextraction and gas chromatography mass spectrometry （GC-MS）.The results showed that 33 kinds of volatile compounds were detected and they were acids ,alcohols, aldehydes and ketones, esters, phenols, hydrocarbons and small amount of other compounds, 98.42 % of the total peak areas. Through comparative analysis, the compounds of high content were acetic acid （33.59 %）, phenylethyL alcohol （15.07 %）, dibutyl phthalate （ 12.02 %）, 3-methyl-acetate （ 10.84 % ）, 2-phenylethyl ester（10.41%）, and 3-methyl-l-Butano acetate （5.24 %）. They were used as characteristic compounds of the fermented apple cider vinegar for further research.
出处
《酿酒科技》
北大核心
2013年第5期94-96,共3页
Liquor-Making Science & Technology
基金
现代农业产业技术体系建设项目(CARS-28)
甘肃省农业科学院农业科技创新专项(2011GAAS06-3)
