杜大钊1，黄 静2，王 瑞2，张奶英2
（1.四川保宁醋有限公司，四川阆中 637400；2.四川农业大学食品学院，四川雅安 625014）
摘要：采用SPME-GC-MS技术解析四川麸醋及其陈酿过程中的挥发性风味物质。结果表明，四川麸醋的主要挥发性风味物质共有42种，其中酯类11种、酸类11种、醇类3种、羰基类9种以及杂环类8种。经陈酿1月及2月后，挥发性风味物质的种类均增加至44种。其中，四川麸醋的主要特征风味物质包括：乙酸乙酯、丙酸乙酯、己酸乙酯、辛酸乙酯、苯乙酸乙酯、丙酸、己酸、3-甲基丁酸、乙酸、3-甲基丁醇、糠醛、四甲基吡嗪、三甲基吡嗪。
关键词：四川麸醋；陈酿过程；固相微萃取-气相色谱-质谱法；挥发性风味物质；特征风味物质
中图分类号：TS264.22 文献标识码：A 文章编号：1674-506X（2020）05-0001-0006
Analysis of Volatile Flavor Substances in Sichuan Bran Vinegar and its Aging Process
DU Da-zhao1, HUANG Jing2, WANG Rui2, ZHANG Nai-ying2
（1.Sichuan Baoning Vinegar Co., Ltd., Langzhong Sichuan 637400, China;
2.College of Food Science, Sichuan Agricultural University, Ya’an Sichuan 625014, China）
Abstract：In this study, we used solid phase microextraction-GC-MS technique to analyze the volatile flavor substances in Sichuan bran vinegar and its aging process. The results showed that there were 42 main volatile flavor substances, including 11 kinds of esters, 11 kinds of acids, 3 kinds of alcohols, 9 kinds of carbonyls and 8 kinds of heterocyclics. After 1 month and 2 months of aging, the variety of volatile flavors increased to 44 species. Among them, the characteristic flavor substances of Sichuan bran vinegar include: ethyl acetate, ethyl propionate, ethyl hexanoate, ethyl octanoate, ethyl phenylacetate, propionic acid, caproic acid, 3-methylbutyric acid, acetic acid, 3-methyl butanol, furfural, tetramethylpyrazine, trimethylpyrazine.
Keywords：Sichuan bran vinegar; aging process; SPME-GC-MS；volatile flavor substances; characteristic flavor substance
doi：10.3969/j.issn.1674-506X.2020.05-001
收稿日期：2020-02-10
基金项目：四川省科技成果转化示范项目（18ZHSF0038）
作者简介：杜大钊（1970-）男，工程师。研究方向：食品发酵。
引文格式：杜大钊,黄静,王瑞,等.四川麸醋及其陈酿过程中挥发性风味物质解析[J].食品与发酵科技,2020,56(5):1-6.
