不同熏醅工艺对山西老陈醋香气成分的影响

doi:10.7506/spkx1002-6630-201520016

食品科学

不同熏醅工艺对山西老陈醋香气成分的影响

李弘文1，王旭苹2，杨小兰1,*

1.山西大学生命科学学院，山西太原 030006；2.华南理工大学轻工与食品学院，广东广州 510641

出版日期:2015-10-25 发布日期:2015-10-20
通讯作者: 杨小兰
基金资助:
国家自然科学基金面上项目（31171748）；山西省科技攻关项目（20140321020-01）

Influence of Different Fumigation Processes on Aroma Compounds of Shanxi Aged Vinegar

LI Hongwen1, WANG Xuping2, YANG Xiaolan1,*

1. College of Life Science, Shanxi University, Taiyuan 030006, China;
2. School of Light Industry and Food Science, South China University of Technology, Guangzhou 510641, China

Online:2015-10-25 Published:2015-10-20
Contact: YANG Xiaolan

摘要/Abstract

摘要：

采用顶空固相微萃取结合气相色谱-质谱联用技术对蒸汽熏醅（120 ℃，21 h）和传统炭火熏醅（80～90 ℃，5 d）2 种山西老陈醋的香气成分动态分析。结果显示，未熏醋醅中检出48 种香气物质，蒸汽熏醅后增加到83 种，而炭火熏醅后减少到46 种，其中杂环化合物在蒸汽熏醅21 h后增加了27 种，炭火熏醅5 d仅增加了2 种。在2 种熏醅工艺中，随着熏醅时间延长，酸、酯、酮类和醇类化合物总含量均呈现逐渐降低趋势，与熏醅前比，蒸汽熏醅21 h后分别降低了35.72%、68.14%、67.91%和57.87%，炭火熏醅5 d分别降低了67.10%、76.00%、67.12%和71.84%；总杂环和四甲基吡嗪含量均呈现增高趋势，与熏醅前比，蒸汽熏醅21 h后分别增高了21.58 倍和56.07 倍，炭火熏醅5 d仅增高了0.09 倍和0.39 倍。蒸汽熏醅相比炭火熏醅不仅极大的缩短熏醅时间，减少香气成分损失，还可以显著提高杂环类香气的生成，此工艺值得推广应用。

关键词: 山西老陈醋, 蒸汽熏醅工艺, 炭火熏醅工艺, 顶空固相微萃取, 气相色谱-质谱联用, 香气成分

Abstract:

This study evaluated the influence of different fumigation processes on aroma compounds of Shanxi aged vinegar.
The aroma components of vinegars from steam fumigation (120 ℃ for 21 h) and traditional charcoal fumigation (80–90 ℃
for 5 days) were dynamically analyzed by headspace solid phase micro-extraction coupled with gas chromatography-mass
spectrometry. The results showed that 48 aroma compounds were identified before fumigation, and 83 compounds were
detected after steam fumigation, while the number of compounds detected decreased to 46 after charcoal fumigation. Among
them, the number of heterocyclic compounds detected in steam fumigated vinegar increased by 27 and by only 2 in charcoal
fumigated vinegar. The amounts of acid, ester, ketone and alcohol compounds were gradually reduced by 35.72%, 68.14%,
67.91% and 57.87% after steam fumigation, and by 67.10%, 76.00%, 67.12% and 71.84% after charcoal fumigation,
respectively. The amounts of total heterocyclic compounds and ligustrazine presented a gradual increase by 22.58 and
57.07 times after steam fumigation, and increased by only 9% and 39% after charcoal fumigation, respectively. Compared
with charcoal fumigation, steam fumigation not only greatly shortened the fumigation time and reduced the loss of aroma
components, but also facilitated the formation of heterocyclic aroma. The steam fumigation technology has a great potential
for popularization and application.

Key words: Shanxi aged vinegar, steam fumigation, charcoal fumigation, headspace solid-phase microextraction
(HS-SPME), gas chromatography-mass spectrometry (GC-MS), aroma compounds

中图分类号:

TS264.2

李弘文，王旭苹，杨小兰. 不同熏醅工艺对山西老陈醋香气成分的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201520016.

LI Hongwen, WANG Xuping, YANG Xiaolan. Influence of Different Fumigation Processes on Aroma Compounds of Shanxi Aged Vinegar[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201520016.

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不同熏醅工艺对山西老陈醋香气成分的影响

Influence of Different Fumigation Processes on Aroma Compounds of Shanxi Aged Vinegar

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