基于气相色谱-离子迁移谱法分析食醋中挥发性风味物质

目的 分析不同产地和包装的食醋中的挥发性风味物质。方法 采用气相色谱-离子迁移法(gas chromatography-ion mobility spectrometry, GC-IMS)获取不同食醋样品挥发性成分指纹图谱, 利用多元统计法分析不同产地和包装食醋中的挥发性风味物质差异。结果 瓶装与袋装食醋、山西产与江苏产食醋可很好地区分开; 乙酸丁酯可能为好太太牌食醋的特征性风味物质, 2-正戊基呋喃可能为紫林牌食醋的特征性风味成分, 乙二醇单丁醚和2,3-二乙基-5-甲基吡嗪可能为恒顺牌食醋的特征性风味成分。镇江香醋中挥发性风味成分含量较多。结论 GC-IMS可以有效地分析食醋中的挥发性风味物质, 比较不同产地和包装食醋风味物质的差异, 为食醋风味物质的分析及食醋的真伪鉴别提供参考依据。

Analysis of volatile flavor substances in vinegar based on gas chromatography-ion mobility spectrometry

Objective To analyze the volatile flavor substances of vinegar samples from different origins and packages. Methods Gas chromatography-ion mobility spectrometry (GC-IMS) was used to obtain the fingerprints of volatile components of different vinegar samples, the volatile flavor substances in vinegar from different producing areas and packages were analyzed by multivariate statistical method. Results The bottled vinegar and bagged vinegar, Shanxi vinegar and Jiangsu vinegar were well separated; butyl acetate might be the characteristic flavor component of Haotaitai brand vinegar, 2-n-amylfuran might be the characteristic flavor component of Zilin brand vinegar, and ethylene glycol monobutyl ether and 2,3-diethyl-5-methylpyrazine might be the characteristic flavor component of Hengshun brand vinegar. There were more flavor components in Zhenjiang balsamic vinegar than in others. Conclusion GC-IMS can effectively analyze the vinegar flavor substances in vinegar and compare the differences of flavor substances in vinegar from different producing areas and packaging, which provides a reference for the analysis of flavor substance and authenticity identification of vinegar.