[1]李娟,刘建军,彭艳杰,等.基于GC-MS法的陈醋熏醅过程香气成分变化[J].中国调味品,2021,46(1):142-145.
　Change Rules Analysis of Shanxi Aged Vinegar Aroma Components in Fumigatioin Process base on GC-MSLi Juan1, Liu Jianjun2 , Peng Yanjie3)[J].CHINA CONDIMENT,2021,46(1):142-145.
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基于GC-MS法的陈醋熏醅过程香气成分变化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
142-145
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Change Rules Analysis of Shanxi Aged Vinegar Aroma Components in Fumigatioin Process base on GC-MSLi Juan1, Liu Jianjun2 , Peng Yanjie3)
作者:
李娟; 刘建军; 彭艳杰; 张鹏
文献标志码:
A
摘要:
针对山西老陈醋的香气成分，采用HS-SPME方法萃取，GC-MS分析方法进行分析，确定山西老陈醋的香气成分主要为酸类、酯类、酮类、杂环类、醇类和醛类化合物，并确定各成分。对山西老陈醋在熏醅过程中的香气变化规律分析，发现酸类、酯类醇类化合物总含量呈下降趋势，醛类和杂环类化合物总含量呈上升趋势，并对中各成分变化规律和分析，为后续熏醅工艺的优化提供理论依据。
Abstract:
The influence of fumigation to the aroma components of Shanxi aged vinegar was studied. It was analyzed by headspae solid phase micro-extraction(HS-SPME) and gas hromatography-mass spectrum(GC-MS). The results show that the main aroma componnents of Shanxi aged vinegar was acids, esters, heterocyclic, alcohol and aldehydes compounds.And the component content was also confirmed. After analyzing the change rules of compounds content in fumigation process, it was discovered that the content of acids, esters and alcohol compounds were decreased, but the content of heterocyclic, alcohol compounds were increased. The cause of the change rules was also analyzed to provide the theory foundation for the optimization of fumigation
更新日期/Last Update: 2021-01-22