论文部分内容阅读
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 vinegar, the volatile components in mulberry vinegar were extracted by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (GC-MS). After NIST 05 database comparison, 40 compounds were detected in mulberry vinegar. The relative contents of some compounds were determined by peak area normalization method. Among them, organic acids, alcohols, esters and aldehydes were the most abundant odorous compounds in mulberry fruit vinegar. The results showed that the compounds that constitute the unique aroma of mulberry vinegar are phenylethyl alcohol, phenethyl cinnamate, ethyl octanoate, ethyl caprate, benzaldehyde, phenylacetaldehyde and nonanal. The honey, rose, fruit, floral, fatty, apricot, sweet, and rose fragrances of these different types of aroma compounds, respectively, make up the unique aroma of mulberry vinegar.