传统与补料发酵玫瑰醋香气成分的分析-《中国调味品》

文章信息/Info

Title:: Analysis of Aroma Components of the traditional and fed-fermented rose vinegar

摘要:: 食醋的香气组成主要来源于酿造原料和发酵过程中产生的挥发性物质。建立一种测定浙江玫瑰醋中香气成分的顶空固相微萃取-气相色谱-质谱联用方法(HS-SPME-GC-MS)，优化的固相微萃取条件为：萃取头50/30μm DVB/CAR/PDMS，萃取温度50℃，萃取时间30min，样品中添加盐浓度300g/L，以2-乙基丁酸为内标对玫瑰醋中的香气成分进行快速、准确的定量分析。此方法下，补料工艺使玫瑰醋香气物质的含量与种类发生改变，大部分香气物质含量得到了较大提高。乙醇转化醋酸比较彻底，提高了高级醇含量，增加酯类成分的种类。乙酸乙酯、乙酸异戊酯、乙酸苯乙酯是构成玫瑰醋香气的主要酯类成分，补料发酵在种类上比传统发酵增加了2-乙基己酸乙酯、乳酸异戊酯、异丁酸乙酯、异戊酸乙酯、己酸-2-苯乙酯这5种酯类成分。

Abstract:: The aroma composition of vinegar mainly comes from the raw materials of brewing and volatile substances produced during fermentation. A headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the determination of aroma components in Zhejiang rose vinegar was established, the optimum solid-phase microextraction conditions were as follows: The extraction temperature of the extraction head 50 / 30 μ m DVB/CAR/PDMS, was 50 ℃, the extraction time was 30 min, the salt concentration was 300 g / L, and the 2-ethylbutyric acid was used as the internal standard for the rapid and accurate quantitative analysis of the aroma components in rose vinegar. Under this method, the content and species of aroma substances in rose vinegar were changed by feeding process, and most of the aroma substances were greatly improved. The conversion of ethanol into acetic acid was more thorough, increased the content of higher alcohols and increased the kinds of ester components. Ethyl acetate, isoamyl acetate and phenylethyl acetate are the main esters that make up the aroma of rose vinegar. Compared with traditional fermentation, 2-ethyl caproate, isoamyl lactate, ethyl isobutyrate, ethyl isovalerate and hexanoic acid-2-phenylethyl ester these five ester components were increased by feeding fermentation.