FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (14): 255-261.doi: 10.7506/spkx1002-6630-20190727-361

• Component Analysis • Previous Articles     Next Articles

Analysis of Volatile Flavor Components in Shuita-Branded Vinegar by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry

YANG Fuxiu, ZHOU Kaowen   

  1. (1. College of Biochemical Engineering, Beijing Union University, Beijing 100023, China;2. Beijing Key Laboratory of Biomass Waste Resource Utilization, Beijing 100023, China)
  • Online:2020-07-25 Published:2020-07-29

Abstract: The volatile flavor components of Shuita-branded vinegar were analyzed by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). The effects of salt addition, extraction temperature, extraction time and desorption time on the total peak area and the number of effective compounds were investigated. The optimum extraction conditions were determined as follows: after being added with 2.5 g of NaCl, 7 mL of vinegar sample was extracted for 80 minutes at 80 ℃ with a CAR/DVB/PDMS extraction fiber. The optimum desorption time was 5 min. Under the optimum experimental conditions, the compounds were recognized by their deconvoluted total ion current chromatograms, qualitatively determined by Kovats index according to NIST14 mass spectral library and quantified with 2-octanol as an internal standard. A total of 75 compounds were separated and identified, including 16 esters, 15 aldehydes, 12 acids, 10 heterocyclic compounds, 6 alcohols, 10 ketones, 3 phenols and 3 ethers. Among them, 21 compounds with OAV ≥1 were identified as the main aroma-active components.

Key words: Shuita-branded vinegar, headspace solid phase microextraction, gas chromatography-mass spectrometry, volatile flavor compounds

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