6种不同食醋挥发性成分分析及研究

目的 建立一种气相色谱-质谱联用法鉴别不同食醋的方法。方法 以6种不同食醋为原料, 采用固相微萃取法对样品进行预处理, 结合气相色谱-质谱联用技术对其挥发性成分进行定性定量分析。结果 本方法在49 min内完成食醋挥发性成分分析, 6种食醋中共分析出81种挥发性成分。结论 本研究初步确定恒顺香醋、李锦记香醋、鲁花黑糯米醋、长康9度原酿大米醋、长康纯酿糯米醋5种食醋的鉴别指标为苯乙醇与乙酸苯乙酯比值和醇类物质与酯类物质比值, 七秀泉9度米醋的鉴别指标为乙酸异丁酯与乙酸苯乙酯比值和酯类物质相对百分含量。

Analysis and study on volatile components of 6 kinds of vinegar

Objective To establish a method for identification of different kinds of vinegar by gas chromatography-mass spectrometry (GC-MS). Methods A total of 6 kinds of vinegar were used as raw material, and the samples were pretreated by solid phase microextraction method, and the volatile components were analyzed qualitatively and quantitatively by GC-MS. Results In this method, volatile components of vinegar were analyzed within 49 min, and a total of 81 volatile components were analyzed from 6 kinds of vinegar. Conclusion This study preliminarily determines the identification indexes of 5 kinds of vinegar (Hengshun aromatic vinegar, Lijinji aromatic vinegar, Luhua black sticky rice vinegar, Changkang 9 degrees big rice vinegar, and Changkang sticky rice vinegar), and the indexes are the ratio of phenylethyl alcohol to phenylethyl acetate and the ratio of alcohols to esters substance. The identification indexes of Qxiuquan 9 degree rice vinegar are the ratio of isobutyl acetate to phenyl ethyl acetate and the percentage of esters substance.