摘要
为了评价桑椹果醋的香气特征,利用顶空固相微萃取法提取桑椹果醋中的挥发性成分,并采用气相色谱-质谱(GC-MS)技术进行分析。经过NIST 05谱库检索对比,在桑椹果醋中共检测出40种化合物。利用峰面积归一法测定部分化合物的相对含量,其中有机酸类、醇类、酯类和醛类是桑椹果醋中含量最高的气味化合物。初步得出构成桑椹果醋特有香气的化合物为苯乙醇、肉桂酸苯乙酯、辛酸乙酯、癸酸乙酯、苯甲醛、苯乙醛、壬醛等。这些不同种类香味化合物分别具有的蜜香玫瑰味、水果香气、花香气、脂肪酸味、杏仁味、甜香味和玫瑰花香,共同作用构成了桑椹果醋的特有香气。
In order to evaluate the aroma characteristics of mulberry fruit vinegar,the method of headspace solid-phase micro-extraction was used to extract volatile components in mulberry fruit vinegar,and the technique of gas chromatography-mass spectrometry（GC-MS） was adopted to analyze these compounds.After search and comparison in NIST 05 spectrum database,40 kinds of compounds were detected in mulberry fruit vinegar.The relative contents of some compounds were determined with peak area normalization method.The results showed that organic acids,alcohols,esters and aldehydes were the major aroma compounds in mulberry fruit vinegar.It was preliminarily identified that the unique aroma of mulberry fruit vinegar came from phenethyl alcohol,phenethyl cinnamate,ethyl caprylate,hexanoic acid ethyl ester,benzaldehyde,phenylacetaldehyde,and pelargonic aldehyde.These different kinds of aroma compounds give off sweet honey rose aroma,fruity aroma,flowery aroma,fatty acid taste,almond flavor,sweet flavor and fragrance of rose flower respectively,and their synergistic effect attributes to the special fragrance of mulberry vinegar.
出处
《蚕业科学》
CAS
CSCD
北大核心
2012年第6期1137-1141,共5页
ACTA SERICOLOGICA SINICA
基金
广西科学研究与技术开发计划项目(No.桂农业函2009-692号)
关键词
桑椹果醋
芳香化合物
顶空固相微萃取
气相色谱-质谱
Mulberry fruit vinegar
Aromatic compound
Headspace solid-phase micro-extraction
Gas chromatography-mass spectrometry
