王鑫源,李朋亮,赵巍,刘松雁,刘冰,王向红,刘敬科

• 1:河北农业大学食品科技学院
• 2:河北省农林科学院生物技术与食品科学研究所
• 3:石家庄市畜产品和兽药饲料质量检测中心

摘要(Abstract)：

为研究小米不同热处理对小米醋挥发性成分的影响，采用电子鼻结合气相色谱-质谱法对小米醋挥发性成分进行分析。电子鼻对整体挥发性成分区分效果明显，以传感器W1W和W5S为主要区分指标。通过优化顶空固相微萃取条件，确定羧基/聚二甲基硅氧烷CAR/PDMS(85μm)萃取头、样品量8 mL、萃取温度60℃、萃取时间35 min条件下小米醋挥发性成分萃取效果最佳。采用气相色谱-质谱法分析小米醋挥发性成分，发现普通小米醋酚类物质含量较高，炒制小米醋醛类物质含量较高，膨化小米醋酯类和醇类物质含量明显提高。酯类、醛类和醇类是小米醋的重要香气物质。小米不同热处理对小米醋挥发性成分有积极作用，可为小米醋挥发性成分的研究提供理论依据和技术参考。

关键词(KeyWords)： 小米醋;挥发性成分;电子鼻;顶空固相微萃取;气相色谱-质谱法

Abstract:

Keywords:

基金项目(Foundation): 现代农业产业技术体系建设专项资金资助(CARS-06-14.5-A29);; 石家庄市科技研发项目(201170292A)

作者(Author): 王鑫源,李朋亮,赵巍,刘松雁,刘冰,王向红,刘敬科

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