SPME-DSE联用分析不同固形物浓度发酵对酱油香气物质的影响

发布时间：2017-12-27 19:24

本文关键词：SPME-DSE联用分析不同固形物浓度发酵对酱油香气物质的影响　出处：《现代食品科技》2016年10期 　论文类型：期刊论文

【摘要】：通过固相微萃取(SPME)、直接溶剂萃取(DSE)以及气相色谱-质谱(GC-MS)结合的方法,研究不同固形物浓度(S1.1,S1.5,S2.0,S2.5)发酵对酱油香气物质的影响。SPME和DSE共检测出114种挥发性香气成分,其中含量较多的物质是醇(12种),酸(6种),醛(12种)、酮(14种)、酯(15种)。GC-MS分析得出,四种固形物浓度测得的香气物质种类相同,但含量却有较大差异。随着固形物浓度的增加,酸和醛类化合物的含量呈现增长趋势,其中酸类物质在S1.1中的含量分别是S1.5的2.5倍,S2.0的2.2倍,S2.5的1.99倍。另外除2,3-丁二醇,愈创木酚在高固形物浓度中呈现较低含量外,其他如苯乙醇、2-3甲基-丁醛、乙酸、4-羟基-2,5-二甲基-3(2H)-呋喃酮(HDMF)和4-羟基-2-乙基-5-甲基-3(2H)-呋喃酮(HEMF)等重要香气物质均随固形物浓度的增加而提高,进一步表明提高固形物浓度有利于酱油香气的平衡。
[Abstract]:Solid phase microextraction (SPME), direct solvent extraction (DSE) and gas chromatography-mass spectrometry (GC-MS) were combined to study the effects of different solid concentrations (S1.1, S1.5, S2.0, S2.5) on aroma compounds in soy sauce. 114 volatile aroma components were detected by SPME and DSE, including alcohol (12), acid (6), aldehyde (12), ketone (14), and ester (15 kinds). GC-MS analysis showed that the contents of the four kinds of solids were the same, but the content was different. With the increase of solid concentration, the content of acids and aldehydes increased. The contents of acids in S1.1 were 2.5 times that of S1.5, 2.2 times of S2.0 and 1.99 times of S2.5. In addition 2,3- butanediol, guaiacol in high solid content had low concentration, such as benzene ethanol, methyl - 2-3 aldehyde, acetic acid, 4- hydroxy -2,5- methyl -3 two (2H) - furanone (HDMF) and 4- hydroxy -2- ethyl -5- methyl -3 (2H) - furanone (HEMF) and other important aroma substances are increasing with the solid concentration increased, further shows that the increase of solid concentration is conducive to the balance of soy sauce.
【作者单位】：华南理工大学轻工与食品学院;
【基金】：国家自然科学基金资助项目(31201416)
【分类号】：O657.63;TS264.21
【正文快照】： 酱油的香气是衡量酱油品质优劣的重要指标之一。酱油香气物质的形成是利用酶将原料中的蛋白质、脂肪和碳水化合物降解成小分子肽、游离氨基酸、脂肪酸和糖,形成酱油香气物质的前体,再经过微生物的代谢、氧化还原和酯化反应、美拉德反应等一系列复杂的生理生化反应,最终形成醇

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