4种市售苹果醋饮料的挥发性风味物质分析

摘要

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.%The volatile compounds of four marketing apple vinegar beverage are investigated by solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS).A total of 111 compounds are isolated and identified,including 10 ketones,18 alcohols,3 acids,39 esters,16 aldehydes,12 alkanes and 13 other components.The main compounds are esters,aldehydes,alcohols and other components.There are 54,56,32,58 components in four apple vinegar beverage respectively.Nine components including ethyl acetate,n-propyl acetate,3-methyl-butanoic acid ethyl ester,3-methyl-1-butanol acetate,2-methyl-butanoic acid ethyl ester,3-methyl-butanoic acid pentyl ester,hexanal,benzaldehyde and 2,3-dihydrofuran are the common compounds in four apple vinegar beverage.All of the components are uneven in apple vinegar beverage.The results suggest that apple vinegar beverage produced by different manufacturers are distinguished in volatile compounds.The distinction is very significantly in apple vinegar beverage of different brands.This study provides a scientific basis and theoretical reference for establishing an evaluation system for aroma characteristics of apple vinegar beverage.