采用顶空固相微萃取结合气质联用法测定了荔枝果醋中的挥发性成分,共检测出34种物质,包括酸类、醇类、醛酮类、酯类、烃类化合物以及少量其它化合物.采用面积归一法进行分析可知:主要成分为醋酸(61.6％)、乙酸乙酯(7.91％)、3-羟基-2-丁酮(6.44％)、乙酸异戊酯(2.97％)、乙酸苯乙酯(2.87％)、邻苯二甲酸二异丁酯(2.25％)、(2R,3R)-(-)-2,3-丁二醇(2.09％)、醋酸异丁酯(1.74％)、2,3-丁二醇(1.61％)、辛酸乙酯(1.42％)、乙酸-2-甲基丁酯(1.37％)、乙醇(1.25％).%The volatile compounds of Litchi vinegar were extracted by solid phase micro extraction and were identified by the analysis of gas chro-matography-mass spectrometry. About 34 different components were identified including acids, alcohols, aldehydes, ketones, esters, hydrocarbons and a few other compounds. The percentage of each component was determined by area normalization. It was indicated that the main volatile components in the Litchi vinegar were acetic acid (61.6%), ethyl acetate (7.91%), 3-hydroxy-2-butanone (6.44%), isoamyl acetate (2.97%), phenethyl acetate (2.87%), diisobutyl phthalate (2.25%), (2R,3R)-(-)-2,3-butanediol (2.09%), isobutyl acetate (1.74%), 2,3-butanediol (1.61%), octanoic acid ethyl ester (1.42%), acetic acid 2-methylbutyl ester (1.37%), ethyl alcohol (1.25%).
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