Metabolomics analysis of volatile components in four kinds of Shanxi mature vinegar | 用代谢组学法分析四种山西陈醋的挥发性成分
2013
Bai Jinrong, Sichuan University, Chengdu (China), College of Light Industry and Food
صينى. 不同品牌、类别的山西陈醋，在嗅觉、口感等方面有所差异，用代谢组学的思想，采用同时蒸馏萃取对4种品牌的山西陈醋进行提纯，并用气-质联用（GC-MS）法进行检测，通过NIST08谱库检索，最后判定4种样品中挥发性成分的化学物质组成及含量。结果表明，4种样品中都含有酸类、醇类、杂环化合物等物质，但其含有的一些化学物质的含量却有明显的差异，而且每种样品都含有其特有的化学成分。这些为检测山西陈醋的产品质量提供了技术思路。
اظهر المزيد [+] اقل [-]إنجليزي. 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.
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