采用液液萃取法(LLE)、同时蒸馏萃取法(SDE)和吹扫捕集装置(Purge&Trap)提取了荔枝果醋产品的挥发性成分,通过气相色谱-质谱联用仪对挥发性成分进行分离鉴定,试验共鉴定出87种挥发性风味成分,其中酮类5种、醛类4种、醇类20种、酯类13种、酸类14种、含硫化合物3种、杂环类物质20种以及其他8种。研究结果表明,荔枝果醋产品的主要风味物质为醇、杂环、酸和酯类。

In this study,liquid-liquid extraction(LLE),simultaneous steam distillation extraction(SDE) and purge-and-trap extraction method(Purge & Trap) were employed to separate and concentrate the volatile compounds in Litchi vinegar.The extracts were identified by means of gas chromatography-mass spectrometry(GC-MS),87 compounds were identified,including 5 ketones,4 aldehydes,20 alcohols,13 esters,14 acids,3 sulfur-containing compounds,20 heterocyclic compounds and the others 8.The results indicate that,the main flavor compounds are alcohols,heterocyclic compounds,esters and acids.