静态顶空-气质联用分析独山素臭酸中的风味物质

摘要

Extract and analyze the volatile components in smelly pickled greenstuffs in Dushan region by automatic static headspace and gas chromatography-mass spectrometry and analyze quantitatively by peak area normalization.54 volatile components are identified from 2 different samples of smelly pickled greenstuffs in Dushan region.These volatile components include esters,terpenes,organic acids,ethanols,aldehydes,phenols,etc..They have a total of 31 volatile substances in common,with relative content of more than 10％ of main volatile compounds such as ethyl butyrate,ethyl hexylate,d-limonene,etc..The results show that esters,terpenes and acids are the main volatile compounds,which play an important role in flavor formation of smelly pickled greenstuffs in Dushan region.%以独山素臭酸为分析对象,采用自动化静态顶空-气质联用技术对2种独山素臭酸样品中的挥发性成分进行分析鉴定,并用峰面积归一化法进行定量.从独山素臭酸2种样品中共鉴定出54种挥发性成分,主要包括酯类、萜烯类、有机酸类、醇类、醛类、酚类等,其中共有的挥发性物质31种,相对含量在10％以上的主要挥发性化合物有丁酸乙酯、已酸乙酯、D-芋烯等成分.研究表明:酯类、萜烯类、酸类是主体挥发物,对产品风味的形成起重要作用.