单料米醋和双料米醋的挥发性成分分析

采用顶空固相微萃取-气质联用技术，对以大米为原料酿造的单料米醋和以大米和豆粕为原料酿造的双料米醋的挥发性成分进行了测定与分析。结果表明，单料米醋和双料米醋中分别鉴定出36种和48种挥发性成分，分别占各自总挥发性成分的94.46%和92.65%。2种米醋中，都含有醇类、醛类、酮类、酸类、酯类、吡嗪类、烃类、苯酚和呋喃类物质，其中醛类、酸类、酯类和吡嗪类是米醋中主要的挥发性成分，双料米醋比单料米醋多12种挥发性成分。采用大米和豆粕为原料酿造的双料米醋，提高了香气、丰富了香型，提升了米醋品质。

Analysis of volatile components in two kinds of rice vinegar brewed by single and two raw materials

Two kinds of rice vinegar were brewed by a single raw material of rice and two raw materials of rice and soybean meal, and their volatile components were determined and analyzed by HS-SPME combined with GC-MS. Results showed that 36 and 48 kinds of volatile components with total relative contents of 94.46% and 92.65% were identified in rice vinegar fermented by single raw material and two raw materials, respectively. There were alcohols, aldehydes, ketones, acids, esters, pyrazines, hydrocarbons, phenols and furans in both vinegar, meanwhile, the main components of rice vinegar were aldehydes, acids, esters, pyrazines. There were 12 kinds of volatile components in the rice vinegar fermented by rice and soybean meal more than in the rice vinegar fermented by rice. The flavor, aroma type and quality of rice vinegar fermented by two raw materials were enhanced and promoted.