蜜柑果醋的风味物质成分分析

采用顶空固相微萃取法提取、富集蜜柑果醋中的香气成分，通过GC-MS分析和NIST质谱库计算机检索，对样品进行定性分析，并采用面积归一化法进行定量分析，共鉴定出52种香气成分，其中，醇类(4种)、酮类(4种)、酸类(5种)、酯类(10种)、酚类(3种)、萜烯类(22种)、烃类(4种)。蜜柑果醋中香气物质含量从高到低依次为萜烯类、烃类、酸类、醇类、酯类、酮类和酚类，这7类化合物共同作用形成了蜜柑果醋独特的风味。同时对蜜柑果醋中的总黄酮和总多酚含量进行了测定，为开发保健型蜜柑果醋提供了基础。

Analysis of flavor components in mandarin orange vinegar

The aroma components in mandarin orange vinegar were extracted and enriched by HS-SPME. The qualitative analysis of aroma components was made by GC-MS and NIST mass spectral library computer retrieval, and quantitative analysis was made using area normalization method. 52 aroma compounds were identified in the vinegar, including alcohols (4 kinds), ketones (4 kinds), acids (5 kinds), esters (10 kinds), phenols (3 kinds), terpenes (22 kinds), hydrocarbons (4 kinds). The content of aroma compounds in the vinegar from high to low in turn was terpenes, hydrocarbons, acids, alcohols, esters, ketones and phenols, and they worked together to form the unique flavor of the vinegar. Meanwhile, the contents of total flavonoids and total polyphenols in the vinegar was determined. The study could provide a basis for developing health-promoting mandarin orange vinegar.