4种市售苹果醋饮料的挥发性风味物质分析Analysis of Volatile Flavor Components in Four Marketing Apple Vinegar Beverage
魏晋梅,刘彩云,张丽,张咏梅
摘要(Abstract)：
采用固相微萃取-气相色谱-质谱联用法(Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry,SPME-GC-MS)对4种市售苹果醋饮料的挥发性风味物质进行了分析。共分离鉴定得到111种化合物,其中酮类10种、醇类18种、酸类3种、酯类39种、醛类16种、烃类12种、其他化合物13种。相对含量较高的物质是酯类、醛类、醇类和其他杂环类化合物。4种苹果醋饮料中的化合物分别为54,56,32,58种。乙酸乙酯、乙酸丙酯、3-甲基丁酸乙酯、乙酸异戊酯、2-甲基丁基乙酸酯、3-甲基丁酸戊酯、己醛、苯甲醛和2,3-二氢呋喃9种化合物是4个品牌苹果醋饮料中的共有化合物。4个品牌的苹果醋中,各物质呈现非常不均匀的分布,说明不同厂商生产的苹果醋饮料在挥发性风味物质方面有很大的差异,进而说明不同品牌的产品品质差异很大。以期为苹果醋饮料的香气特征研究提供科学依据,并为其感官评价体系的建立和苹果醋饮料产业发展提供参考。
关键词(KeyWords)： 苹果醋饮料;挥发性风味物质;固相微萃取;气相色谱-质谱联用
基金项目(Foundation): 甘肃省科学院应用研究与开发项目(2015-JK-05);; 陇原青年创新人才扶持计划
作者(Author): 魏晋梅,刘彩云,张丽,张咏梅
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