顶空固相微萃取-气相色谱-质谱联用法分析山楂果醋易挥发成分

采用顶空固相微萃取和气相色谱-质谱联用法对山楂果醋易挥发性成分进行提取分析，通过与NIST 05 a.L谱库比对，鉴定得到各个组分，应用峰面积归一化法测定各成分的相对含量。共分离得到49 种化合物，结构鉴定出36 种化合物，占总易挥发成分总量的98.91%，对山楂果醋易挥发性成分贡献较大的依次是：酯类化合物11 种，占40.12%；酸类化合物6 种，占33.63%；醇类化合物11 种，占21.79%。此外，醛类化合物1 种，占0.05%；酮类化合物2 种，占0.57%；其他类5 种，占1.55%。初步确定乙酸、乙酸乙酯、乙醇、乙酸-3-甲基丁酯、苯甲酸乙酯、3-甲基丁醇、己酸乙酯、己酸、苯甲酸、乙酸-1-甲基丙酯、2-丁醇、苯乙醇、辛酸、2-甲氧基-4-甲基苯酚是山楂果醋的主要香气成分。以期为山楂果醋的香气特征研究提供科学依据，为山楂果醋品质感官评价体系的建立和山楂果醋产业发展提供参考。

Analysis of Volatile Components in Hawthorn Vinegar by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)

The volatile compounds of hawthorn vinegar were extracted by headspace solid-phase microextraction (HSSPME),
identified by gas chromatography-mass spectrometry (GC-MS) and finally quantified by using peak area
normalization method. A total of 49 compounds were isolated, 36 of which were structurally identified, accounting for
98.91% of the total volatile substances. These volatile compounds included 11 esters, 6 acids, 11 alcohols, 1 aldehyde, 2
ketones, and 5 other components. The order of volatile compounds that contributed to the flavor of hawthorn vinegar was
esters (40.12%), acids (33.63%), alcohols (21.79%), aldehydes (0.05%), ketenes (0.57%), and other components (1.55%).
The main flavor components of hawthorn vinegar were acetic acid, ethyl acetate, ethyl alcohol, acetate -3-methyl-1-butanol,
benzoic acid-ethyl ester, 3-methyl-1-butanol, hexanoic acid-ethyl ester, hexanoic acid, benzenecarboxylic acid, acetic acid-
1-methypropyl ester, 2-butanol, phenylethyl alcohol, octanoic acid, and 2-methoxy-4-methy-phenol, which were jointly
responsible for the unique aroma characteristics of hawthorn vinegar. This study provides a scientific basis and theoretical
reference for establishing an evaluation system for aroma characteristics of hawthorn vinegar.