食品工业科技2012，Vol.33Issue(22)：146-151,6.
凉州熏醋熏醅前后挥发性成分的变化
Changes of volatile composition during fumigating process of Liangzhou fumigated vinegar
摘要
Abstract
The volatile components of Liangzhou fumigated vinegar before and after fumigating were inspected by headspace solid phase micro-extraction(SPME) and gas chromatography-mass spectrum(GC-MS) technique.The results showed that 58 and 57 kinds of compounds existed in two samples respectively,the major compounds were alcohols,acids,esters,aldehydes,ketones,herterocylics and alkanes in both materials.The major volatile compounds of liangzhou fumigated materials before fumigating were ammonium acetate(18.223%),ethyl acetate(15.853%),acetic acid(15.236%) and 3-hydroxybu-2-tanone(19.532%).The compounds after fumigating were ammonium acetate(49.959%),ethyl,acetate(5.352%),3-hydroxybu-2-tanone(9.530%),furfural(12.007%).Preliminary proved the changes of flavor substancesin roasted materials of liangzhou fumigated vinegar before and after fumigating.关键词
凉州熏醋/熏醅/SPME-GC-MS/挥发性成分/变化Key words
Liangzhou fumigated vinegar/fumigating material/SPME-GC-MS/volatile components/change分类
轻工纺织引用本文复制引用
韩庆辉,贠建民,宋勇强,文玉..凉州熏醋熏醅前后挥发性成分的变化[J].食品工业科技,2012,33(22):146-151,6.基金项目
甘肃省教育厅研究生导师科学研究项目 （）
