以镇江香醋为研究对象,利用N-特丁基二甲基硅烷基-N-甲基三氟乙酰胺(N-(tert-butyldimethylsilyl)-N-methyltrifluoroacetamide,MTBSTFA)衍生化结合气相色谱-质谱法(GC-MS)分离鉴定香醋中不挥发羧酸,共鉴定并定量61种不挥发化合物,包括17种氨基酸、13种芳香酸、11种羟基酸、8种长链脂肪酸、7种二元及多元酸(不含羟基)、1种含硫有机酸、1种酮酸,2种杂环酸和1种不挥发酸酯。新检测到2-糠酸、乙醇酸、3-羟基丙酸、甘油酸、扁桃酸、对羟基苯乙酸、2,6-二羟基苯甲酸、原儿茶酸、阿魏酸、柠檬酸、芥子酸、没食子酸、咖啡酸等24种不挥发有机酸。研究结果表明,香醋中羟基酸(16.01 g/L)含量最高,其次是杂环酸(597.3 mg/L)和氨基酸(546.5 mg/L);单个酸含量大于100 mg/L的有乳酸、焦谷氨酸、琥珀酸、精氨酸、草酰乙酸和2-羟基-3-苯丙酸(从高到低依次)。该研究将为我国食醋品质的提升奠定基础。
The non-volatile carboxylic acids in Zhenjiang balsamic vinegar were derivatized by N-tert-butyldimethylsilyl-N-methyltrifluoroacetamide (MTBSTFA) and detected by gas chromatography-mass spectrometry. A total of 61 non-volatile compounds were identified, including 17 amino acids, 13 aromatic acids, 11 hydroxy acids, eight long-chain fatty acids, seven dicarboxylic and polyhydric acids (no hydroxyl groups), one sulfur-containing organic acid, one keto acid, two heterocyclic acids, and one non-volatile ester acid. Among them, the concentrations of hydroxy acids were the highest (16.01 g/L), followed by heterocyclic acids (597.3 mg/L) and amino acids (546.5 mg/L). There were 24 newly identified non-volatile organic acids, including 2-furoic acid, glycolic acid, 3-hydroxypropionic acid, glyceric acid, mandelic acid, p-hydroxyphenylacetic acid, 2,6-dihydroxybenzoic acid, protocatechuic acid, ferulic acid, citric acid, sinapinic acid, gallic acid, and caffeic acid. In which, lactic acid, pyroglutamic acid, succinic acid, arginine, oxaloacetic, and 2-hydroxy-3-phenylpropionic acid were higher than 100 mg/L. These results lay a foundation to improve the quality of Chinese vinegar.
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