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采用固相微萃取(SPME)与气-质联用(GC-MS)技术分析杂环化合物在镇江香醋陈酿过程中的变化。结果表明:从6个陈酿时间的镇江香醋中共检测到27种杂环化合物,主要由吡嗪、恶唑、呋喃及吡咯4类化合物组成。除陈酿78个月的镇江香醋外,糠醛是其他5个陈酿时间镇江香醋中含量最高的杂环化合物,并且其含量随陈酿时间的增加呈不断下降的趋势。其它杂环化合物含量大都随陈酿时间的增加而增加,尤其是四甲基吡嗪、三甲基吡嗪、2,6-二乙基吡嗪和三甲基恶唑,是镇江香醋中含量最高的吡嗪和恶唑类化合物,陈酿时间的延长对其影响极显著,可作为镇江香醋陈酿时间鉴别的重要指标。2-乙基-4,5-二甲基恶唑等4种恶唑化合物在镇江香醋中首次被发现。杂环化合物种类丰富、含量较高,是形成香醋,特别是陈酿时间较长的镇江香醋特有风味的重要原因。
The changes of heterocyclic compounds during the aging of Zhenjiang vinegar were analyzed by solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that 27 kinds of heterocyclic compounds were detected in Zhenjiang vinegar of 6 aging time, which mainly consisted of pyrazine, oxazole, furan and pyrrole 4 compounds. Furfural was the most abundant heterocyclic compound in Zhenjiang balsamic vinegar in the other five aging time except for Zhenjiang balsamic vinegar aged for 78 months. The content of furfural tended to decrease with aging time. The content of other heterocyclic compounds mostly increased with aging time, especially tetramethylpyrazine, trimethyl pyrazine, 2,6-diethyl pyrazine and trimethyl oxazole, is the content of Zhenjiang vinegar The highest pyrazine and oxazole compounds, the aging of the aging has a significant impact on it, can be used as an important indicator of aging identification Zhenjiang vinegar. 4-oxazole compounds such as 2-ethyl-4,5-dimethyloxazole were found in Zhenjiang vinegar for the first time. Heterocyclic compounds, rich in content, high content, is the formation of balsamic vinegar, especially the longer aging Zhenjiang vinegar-specific flavor of the important reasons.