韩凯,王晓云,李江,王如福

• 1:太原学院材料与化学工程系
• 2:山西老陈醋集团有限公司
• 3:山西农业大学食品科学与工程学院

摘要(Abstract)：

通过对比含水量为60%、50%和40%的醋醅在熏醅前后挥发性组分的变化,分析醋醅不同含水量对山西老陈醋挥发性组分的影响。结果表明,醋醅含水量的变化对其挥发性组分影响很大,含水量60%的醋醅中主要挥发性物质是乙酸和糠醛,分别占总挥发性物质的57.42%和30.46%。含水量50%的醋醅挥发性组分中主要挥发性物质是糠醛、棕榈酸乙酯、乙酸和亚油酸乙酯,分别占总挥发性物质的19.74%、14.39%、13.73%和11.21%。含水量40%的醋醅挥发性组分中主要挥发性物质是乙酸、糠醛、十四酸乙酯和亚油酸乙酯,分别占总挥发性物质的27.68%、25.93%、6.45%和5.14%。川芎嗪只在含水量50%和40%的醋醅中检测到,且随着含水量的降低而升高。

关键词(KeyWords)： 山西老陈醋;熏醅;水分含量;挥发性组分;顶空固相微萃取;气相色谱-质谱联用

Abstract:

Keywords:

基金项目(Foundation): 山西省重点研发计划项目(201803D221013-1);; 山西省科技成果转化引导项目(201904D111004)

作者(Author): 韩凯,王晓云,李江,王如福

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