| 液-固发酵法沙棘果醋的风味研究 |
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| 引用本文： | 李秋,陶文沂,张艳芳. 液-固发酵法沙棘果醋的风味研究[J]. 精细化工, 2008, 25(10) |
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| 作者姓名： | 李秋 陶文沂 张艳芳 |
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| 作者单位： | 江南大学,工业生物技术教育部重点实验室,江苏,无锡,214122;江南大学,工业生物技术教育部重点实验室,江苏,无锡,214122;江南大学,工业生物技术教育部重点实验室,江苏,无锡,214122 |
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| 摘 要： | 以沙棘果汁为原料,采用液-固发酵法研制沙棘果醋。用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)分析技术,考察了沙棘果醋的风味成分,并与国内恒顺优质香醋的风味对照,确定共有成分30种:酯类10种、酸类9种、醇类4种、酮类2种、醛类2种、吡嗪类2种、呋喃类1种。酚类、四氢化吡咯、3-甲基-4-乙酰基吡唑等风味化合物赋予了沙棘果醋独特的风味。
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| 关 键 词： | 固相微萃取 气质联用 沙棘果醋 风味 食品化学品 |
Flavour of the Sea-buckthorn fruit Vinegar Produced by Liquid-solid Fermentation |
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| LI Qiu,TAO Wen-Yi,ZHANG Yan-fang. Flavour of the Sea-buckthorn fruit Vinegar Produced by Liquid-solid Fermentation[J]. Fine Chemicals, 2008, 25(10) |
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| Authors: | LI Qiu TAO Wen-Yi ZHANG Yan-fang |
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| Abstract: | With Sea-buckthorn fruit juice as raw material,Sea-buckthorn fruit vinegar was produced via liquid-solid fermentation method.The flavorous compounds of Sea-buckthorn fruit vinegar were extracted by headspace solid phase microextraction and analyzed with GC-MS.Compared with the flavours compounds of the Hengshun aromatic vinegar,30 same components were determined,including esters(10), acids(9),alcohols(4),ketones(2),aldehydes(2),pyrazines(2),furans(1).The flavorous components of hydroxybenzenes,pyrrolidine,4-acetyl-3-methylpyrazole,etc. endowed the Sea-buckthorn fruit vinegar with particular flavor. |
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| Keywords: | solid phase microextraction gas chromatography-maspectrometry Sea-buckthorn fruit vinegar flavour food chemicals |
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