凉州熏醋熏醅前后挥发性成分的变化

采用顶空固相微萃取技术（SPME）和气质联用技术（GC-MS）相结合的方法对凉州熏醋熏醅前后的挥发性成分进行了分析。结果表明,凉州熏醋熏醅前后的挥发性成分分别为58种和57种,主要包括醇类、酸类、酯类、醛类、酮类、杂环类、烃类七大类化合物;凉州熏醋在熏醅前的主要挥发性成分为乙酸铵（18.223%）、乙酸乙酯（15.853%）、乙酸（15.236%）、3-羟基-2-丁酮（19.532%）等;熏醅后为乙酸铵（49.959%）、乙酸乙酯（5.352%）、3-羟基-2-丁酮（9.530%）、糠醛（12.007%）等。初步探明了凉州熏醋熏醅前、后主要挥发性成分的变化。 

Changes of volatile composition during fumigating process of Liangzhou fumigated vinegar

The volatile components of Liangzhou fumigated vinegar before and after fumigating were inspected by headspace solid phase micro-extraction (SPME) and gas chromatography-mass spectrum (GC-MS) technique.The results showed that 58 and 57 kinds of compounds existed in two samples respectively, the major compounds were alcohols, acids, esters, aldehydes, ketones, herterocylics and alkanes in both materials.The major volatile compounds of liangzhou fumigated materials before fumigating were ammonium acetate (18.223%) , ethyl acetate (15.853%) , acetic acid (15.236%) and 3-hydroxybu-2-tanone (19.532%) .The compounds after fumigating were ammonium acetate (49.959%) , ethyl, acetate (5.352%) , 3-hydroxybu-2-tanone (9.530%) , furfural (12.007%) .Preliminary proved the changes of flavor substancesin roasted materials of liangzhou fumigated vinegar before and after fumigating.