CAJ | 학술논문

利用气相色谱-质谱联用技术对湘西原香醋中的香气成分进行分离和结构签定,运用气相色谱面积归一化法确定各成分的相对百分含最.从湘西原香醋中鉴出15种成分,其主要成分为乙酸40.23%、2,3-丁二醇13.43%、9-油酸辛酯12.46%、乳酸乙酯7.79%、正四十烷6.06%.尤其是其四甲基吡嗪(川芎嗪)占总香气成分的1.97%,赋予了该香醋特有的保健价值.
이용기상색보-질보련용기술대상서원향작중적향기성분진행분리화결구첨정,운용기상색보면적귀일화법학정각성분적상대백분함최.종상서원향작중감출15충성분,기주요성분위을산40.23%、2,3-정이순13.43%、9-유산신지12.46%、유산을지7.79%、정사십완6.06%.우기시기사갑기필진(천궁진)점총향기성분적1.97%,부여료해향작특유적보건개치.
The aroma components of Xiangxi natural savory vinegar were separated and structurally identified using gas chromatography-mass spectrometry. The relative contents of the components were determined through peak-area normalization method. The results showed that 15 cornpononts were present in Xiangxi Natural Savory Vinegar and the major components are acetic acid which accounted for 40.23% of total fraction collected from distillation and 2,3-butanediol for 13.43%, 9-octadecenoic acid for 12.46%, 2-hydroxy-, ethyl ester for 7.79%, and tetracontane for 6.06%. In particular, tetramethylpyrazine accounted for 1.97% of total aroma composition, which gave the product the specific healthy values.