黑加仑果醋香气成分的GC/MS分析

采用固相微萃取法提取、富集黑加仑果醋中的香气成分,经GC-MS分离与分析,结合谱库检索技术对化合物进行鉴定,应用峰面积归一化法测定各成分的相对含量,共鉴定出89种香气成分。其中,匹配度在80以上有35种,其含量占挥发性成分的81.65%,包括酸类(3种)、酯类(7种)、酚类(3种)、醇类(4种)、烃类(13种)、醛酮类(4种)和醌类(1种)化合物,酸类(33.38%)的相对含量最高,其次是酯类(26.44%)、酚类(8.69%)、醇类(4.91%)、烃类(4.61%)、醛酮类(3.28%)、醌类(0.34%),这些物质的共同作用形成了黑加仑果醋独特的风味。

Analysis of aroma components in blackcurrant vinegar by GC/MS

The aroma compounds of blackcurrant vinegar were extracted and enriched by solid phase micro-extraction.The aromatic compounds were analyzed by GC/MS and identified by mass spectra database searching technology and were quantified by using peak area normalization method.There were 89 compounds identified and 35 aroma compounds of matching score above 80% and the percent of the peak areas was 81.65%.These 35 aroma compounds including 3 kinds of acids,7 kinds of esters,3 kinds of phenols,4 kinds of alcohols,13 kinds of hydrocarbon,4 kinds of aldehydes and ketones and 1 kind of quinone.The acid content is the highest(33.38%),followed by esters 26.44%,phenols 8.69%,alcohols 4.91%,hydrocarbon 4.61%,aldehydes and ketones 3.28% and quinone 0.34%.These aromatic compounds are combined,which creates some very unique flavors in the blackcurrant vinegar.