不同发酵方法酿造西瓜醋的挥发性成分分析

采用顶空固相微萃取-气质联用技术，对液态醋酸发酵（Liquid）和固态醋酸发酵（Solid）2种发酵方法酿造的西瓜醋的挥发性成分进行了测定与分析。根据Nist08数据库检索、定性和挥发性成分匹配度等方法，分别鉴定出42种和27种挥发性成分，分别占各自总挥发性成分的91.65%和92.31%。2种方法制备西瓜醋中，都含有醇类、醛类、酸类、酯类、烃类和呋喃类物质，醇类、醛类、酸类和酯类是西瓜醋中主要的挥发性成分。液态醋酸发酵中含有2种酮类物质，固态醋酸发酵中没有；液态醋酸发酵比固态醋酸发酵多15种挥发性成分，更有效的保留了西瓜中的挥发性成分。

Analysis of volatile components in watermelon vinegar by different fermentation process

Volatile aromatic components of two kinds of watermelon vinegar by liquid-state fermentation and solid-state fermentation were determined and analyzed by HS-SPME combined with GC-MS. According to Nist08 database searching, qualitative analysis and volatile components matching, 42 and 27 kinds of volatile components were identified, which accounted for 91.65% and 92.31% of total volatile components. The watermelon vinegars fermented by two processes both had alcohols, aldehydes, acids, esters, hydrocarbons and furans, meanwhile, the main volatile components were alcohol, aldehyde, acids and esters. There were two kinds of ketones in liquid-state fermented vinegar, but not in solid-state fermented vinegar. The liquid-state fermented vinegar contained 15 kinds of volatile components more than solid-state fermented one did, the former were more effective to retain the volatile components in watermelon.