山西农业大学学报（自然科学版）2013，Vol.33Issue(3)：218-220,224,4.
用代谢组学法分析四种山西陈醋的挥发性成分
Metabolomics Analysis of Volatile Components in four kinds of Shanxi Mature Vinegar
白津榕1
作者信息
- 1. 四川大学轻纺与食品学院,四川成都610000
- 折叠
摘要
Abstract
Different Shanxi Mature Vinegar has different flavor.In this study,metabolomics method was used to analyze the components difference among four kinds of Shanxi mature vinegar.Volatile compounds of different vinegar during different aging periods were extracted with simultaneous distillation-extraction (SDE),and were analyzed with GC—MS and NIST 08.The results indicated that the acids,ketones,esters and heterocycle compounds were identified in all different vinegars but the content of each of those components were different in the samples,and each sample contains its specific volatile components which provide the technical method to monitor the Shanxi Mature Vinegar's quality.关键词
山西陈醋/代谢组学/气—质联用/成分Key words
Shanxi Mature Vinegar/Metabolomic/GC-MS/Components分类
轻工纺织引用本文复制引用
白津榕..用代谢组学法分析四种山西陈醋的挥发性成分[J].山西农业大学学报（自然科学版）,2013,33(3):218-220,224,4.
