比较铜陵白姜与白姜蜜饯风味物质的差异。以铜陵白姜和采用常温渗糖法新工艺生产的白姜蜜饯为试样,采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用技术对两者的挥发性风味物质进行分离分析,采用峰面积归一化法计算各组分的相对含量。分别从铜陵白姜与白姜蜜饯分离出51种、45种化合物,总共确定了64种化合物,其中铜陵白姜47种、白姜蜜饯42种,有26种成分是铜陵白姜和白姜蜜饯所共有的,鲜姜中有21种成分是白姜蜜饯所没有的,白姜蜜饯中有16种成分是鲜姜所没有的。其中变化比较显著的是醇类和酯类物质的消长,白姜中醇类物质(12.14%)相对较多,而酯类物质(0.76%)极少,但白姜蜜饯中醇类物质(2.38%)极少,而酯类物质(17.41%)较多,酯类物质对白姜蜜饯的浓郁香味有较大的贡献。结果表明,白姜蜜饯与铜陵白姜的风味物质存在一定程度的差异,但主要组分基本相同,而且酯类香气发生了变化,香味更加浓郁。

The work herein aimed to analyze the volatile flavor substances from Tongling white ginger and candied white ginger. Tongling white ginger and candied white ginger was used as test sample,the volatile flavor substances were separated and analyzed by Solid phase micro extraction-gas chromatography-mass spectrometry( SPME-GC-MS). The relative content of each component was determined by area normalization. 51 compounds were separated from Tongling white ginger and 47 of them were identified. Meanwhile,45 compounds were separated from candied white ginger and 42 of them were identified. 64 compounds were identified. There were 26 common compounds in samples,while 16 compounds of Tongling white ginger were not found in candied white ginger and 21 compounds of candied white ginger were not found in Tongling white ginger. Furthermore,the changes of alcohols and esters were very significant. Alcohols( 12. 14 %) and esters( 0. 76 %) were the prominent compounds in Tongling white ginger,and those in candied white ginger were 2. 38 % and 17. 41 % respectively. There were some differences between candied white ginger and Tongling white ginger. However,the main ingredients were unanimous. The experimental results provided evidence for general development and utilization of Tongling white ginger.