顶空固相微萃取-气相色谱-质谱联用法分析山楂果醋易挥发成分

doi:10.7506/spkx1002-6630-201602024

食品科学

顶空固相微萃取-气相色谱-质谱联用法分析山楂果醋易挥发成分

郝红梅，张生万，郭彩霞*，李美萍

山西大学生命科学学院，山西太原 030006

出版日期:2016-01-25 发布日期:2016-01-15
通讯作者: 郭彩霞
基金资助:
山西大学引进人才建设项目（011351801001）

Analysis of Volatile Components in Hawthorn Vinegar by Headspace Solid-Phase Microextraction- Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)

HAO Hongmei, ZHANG Shengwan, GUO Caixia*, LI Meiping

College of Life Science, Shanxi University, Taiyuan 030006, China

Online:2016-01-25 Published:2016-01-15
Contact: GUO Caixia

摘要/Abstract

摘要：

采用顶空固相微萃取和气相色谱-质谱联用法对山楂果醋易挥发性成分进行提取分析，通过与NIST 05 a.L谱库比对，鉴定得到各个组分，应用峰面积归一化法测定各成分的相对含量。共分离得到49 种化合物，结构鉴定出36 种化合物，占总易挥发成分总量的98.91%，对山楂果醋易挥发性成分贡献较大的依次是：酯类化合物11 种，占40.12%；酸类化合物6 种，占33.63%；醇类化合物11 种，占21.79%。此外，醛类化合物1 种，占0.05%；酮类化合物2 种，占0.57%；其他类5 种，占1.55%。初步确定乙酸、乙酸乙酯、乙醇、乙酸-3-甲基丁酯、苯甲酸乙酯、3-甲基丁醇、己酸乙酯、己酸、苯甲酸、乙酸-1-甲基丙酯、2-丁醇、苯乙醇、辛酸、2-甲氧基-4-甲基苯酚是山楂果醋的主要香气成分。以期为山楂果醋的香气特征研究提供科学依据，为山楂果醋品质感官评价体系的建立和山楂果醋产业发展提供参考。

关键词: 山楂果醋, 易挥发成分, 顶空固相微萃取, 气相色谱-质谱联用法

Abstract:

The volatile compounds of hawthorn vinegar were extracted by headspace solid-phase microextraction (HSSPME),
identified by gas chromatography-mass spectrometry (GC-MS) and finally quantified by using peak area
normalization method. A total of 49 compounds were isolated, 36 of which were structurally identified, accounting for
98.91% of the total volatile substances. These volatile compounds included 11 esters, 6 acids, 11 alcohols, 1 aldehyde, 2
ketones, and 5 other components. The order of volatile compounds that contributed to the flavor of hawthorn vinegar was
esters (40.12%), acids (33.63%), alcohols (21.79%), aldehydes (0.05%), ketenes (0.57%), and other components (1.55%).
The main flavor components of hawthorn vinegar were acetic acid, ethyl acetate, ethyl alcohol, acetate -3-methyl-1-butanol,
benzoic acid-ethyl ester, 3-methyl-1-butanol, hexanoic acid-ethyl ester, hexanoic acid, benzenecarboxylic acid, acetic acid-
1-methypropyl ester, 2-butanol, phenylethyl alcohol, octanoic acid, and 2-methoxy-4-methy-phenol, which were jointly
responsible for the unique aroma characteristics of hawthorn vinegar. This study provides a scientific basis and theoretical
reference for establishing an evaluation system for aroma characteristics of hawthorn vinegar.

Key words: hawthorn vinegar, volatile compounds, headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS264.22

郝红梅，张生万，郭彩霞，李美萍. 顶空固相微萃取-气相色谱-质谱联用法分析山楂果醋易挥发成分[J]. 食品科学, doi: 10.7506/spkx1002-6630-201602024.

HAO Hongmei, ZHANG Shengwan, GUO Caixia, LI Meiping. Analysis of Volatile Components in Hawthorn Vinegar by Headspace Solid-Phase Microextraction- Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201602024.

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顶空固相微萃取-气相色谱-质谱联用法分析山楂果醋易挥发成分

Analysis of Volatile Components in Hawthorn Vinegar by Headspace Solid-Phase Microextraction- Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)

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