气相色谱-食品科学.PDF

138 2016, Vol.37, No.02 食品科学 ※成分分析 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 ） 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 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) Abstract: The volatile compounds of hawthorn vinegar were extracted by headspace solid-phase microextraction (HS- SPME), 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%), alde