[ Objective ] The characteristic data for the evaluation and identification of the inherent quality of Fuling Zhacai sauce could be provided through the preliminary analysis of the volatile fragrance component from it. [ Method] The volatile component in Fuling Zhacai0 sauce sample was isolated with solvent extraction action and identified with GC-MS. [ Result] More than 30 kinds of volatile fragrance components was identified, among which, main component was carboxide, ethanol, acid, ester, ketone, phenol, heterocyclic compound and sulfo-compounds and those component could contribute the formation of fragrance. [ Conclusion ] Main component of volatile fragrance was assured,which result could be used for the control of the internal quality of Fuling Zhecai sauce.%[目的]初步分析涪陵榨菜酱油中挥发性香气成分,为其内在质量评价和鉴定提供特征数据.[方法]采用乙醚萃取法提取榨菜酱油中的香气成分,并用气相色谱-质谱联用仪(GC-MS)分析鉴定.[结果]鉴定出30多种化合物,其中主要成分是醇类、羧酸类、酯类、酮类、酚类以及杂环化合物(如呋喃类、吡嗪类、吡咯类)和一些含硫化合物等,它们对涪陵榨菜酱油的风味贡献较大.[结论]GC-MS分析方法明确了涪陵榨菜酱油中的挥发性香气成分,可以辅助甩于其内在质量控制.
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