固相微萃取-气相色谱-质谱法分析四种酱腌菜香气成分

摘要

通过固相微萃取-气相色谱-质谱（SPME-GCMS）对芽菜、萝卜干、榨菜和大头菜等4种酱腌菜的香气成分进行分析，分别检测出24、30、27和27种化合物。芽菜主要含有β-水芹烯、β-蒎烯、松油烯、石竹烯等；萝卜干中含量较多的是二甲基三硫、二甲二硫、壬醛、正己醛、反-2-己烯醛、1-异硫代氰酸辛酯；榨菜中含量较多的是异硫氰酸烯丙酯、庚醛、正己醛、壬醛、辛酸乙酯；大头菜的主要组分有苯甲酸、异硫氰酸烯丙酯等，主成分分析可以看出各样品的香气组成特征。%Analysis the aroma components of four types of pickles by SPME-GCMS, including the bean sprouts, dried radish, mustard and turnip pickles. In the four samples, 24、 30、 27 and 27 components were identified respectively. β-phellandrene、 β-pinene, α-terpinene, Caryophyllene are the main volatiles in Yacai;Pickled dry radish has high dimethyltrisulfide, dimethylsulfide, nonaldehyde, n-hexaldehyde, trans-2-Hexenal and 1-octyl Isocyanate; pickled mustard has high allyisothiocyanate, heptanal, n -hexaldehyde, nonaldehyde and ethyl octanoate; there are high benzoic acid, allyisothiocyanate etc. in Datoucai. PCA reveals the volatile pattern of the four pickled vegetables.