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当前位置: 首页 > 文章 > 两种陈酿期山西老陈醋挥发性成分分析 食品科学 2010,31 (24) 380-384
Position: Home > Articles > Analysis of Volatile Components in Shanxi Overmature Vinegar with Different Aging Periods FOOD SCIENCE 2010,31 (24) 380-384

两种陈酿期山西老陈醋挥发性成分分析

作  者：
苗志伟;刘玉平;陈海涛;黄明泉;孙宝国
单  位：
北京工商大学化学与环境工程学院食品添加剂与配料北京高校工程研究中心
关键词：
山西老陈醋;同时蒸馏萃取;分析;调香
摘  要：
采用同时蒸馏萃取与GC-MS联用的方法对两种陈酿期的山西老陈醋挥发性成分进行提取与分析。结果共鉴定出29种成分,主要是酸、酮、酯、醇、酚和杂环类化合物,这些成分经过相互协调和不断熟化,共同形成山西老陈醋特有的风味,其中乙酸、糠醛、3-羟基-2-丁酮、丁二酮和四甲基吡嗪的含量较高,大约占总挥发性成分的90%。两种陈酿期山西老陈醋的挥发性成分有一定的差别,这致使五年和八年陈酿期老陈醋的香气不同。并经过调香实验,确认了对山西老陈醋特征香气起主要作用的香成分。
译  名：
Analysis of Volatile Components in Shanxi Overmature Vinegar with Different Aging Periods
作  者：
MIAO Zhi-wei,LIU Yu-ping,CHEN Hai-tao,HUANG Ming-quan,SUN Bao-guo (Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China)
关键词：
Shanxi over mature vinegar;simultaneous distillation-extraction;analysis;formulate
摘  要：
Volatile compounds in two kinds of Shanxi overmature vinegar during different aging periods were extracted through simultaneous distillation-extraction (SDE) and analyzed by GC-MS. Twenty-nine volatile compounds were identified to be acids, ketones, esters and herterocylic compounds. Among them, the contents of acetic acid, furfural, 3-hydroxy-2-butanone, 2,3-butanedione and tetramethylpyrazine were approximately 90%. The aging period had a significant effect on the number of volatile components. Therefore, a significant difference in aroma characteristics between 5-year-old vinegar and 8-year-old vinegar was observed. By formulating experiments, the major flavor compounds contributing to aroma characteristics of Shanxi overmature vinegar were confirmed.

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