宝泉大豆酱发酵过程中挥发性成分GC-MS分析

发布时间：2018-01-11 09:18

本文关键词：宝泉大豆酱发酵过程中挥发性成分GC-MS分析　出处：《现代食品科技》2016年12期 　论文类型：期刊论文

【摘要】：利用对甲氧基苯甲醛作为内标物,采用顶空固相微萃取法和气相色谱-质谱技术,对宝泉大豆酱发酵过程中的挥发性成分进行分析和鉴定,并根据因子分析对大豆酱的挥发性香气成分进行综合评价。结果显示:宝泉大豆酱中共鉴定出45种挥发性成分,其中酯类17种、醇类7种、酸酚类7种、酮醛类4种和其他类10种,发酵初期和发酵后期挥发性成分总量差别很大,发酵到34 d时最大为941.91 ng/g,是发酵初期的6倍,其中酯和醇含量最大值分别为62.76 ng/g和801.20 ng/g。根据因子分析显示:醇类、酯类及其他类化合物对宝泉大豆酱香气贡献较大,酸酚类和醛酮类贡献较小;其发酵到34 d时,香气品质最佳,与实际生产感官评价相一致,这些结果为更好地工业化生产大豆酱并促进其香气的形成提供参考信息。
[Abstract]:Using p-methoxybenzaldehyde as internal standard, headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze and identify the volatile components in the fermentation process of Baoquan soybean sauce. According to factor analysis, the volatile aroma components of soybean paste were comprehensively evaluated. The results showed that there were 45 volatile components identified in Baoquan soybean sauce, including 17 esters, 7 alcohols and 7 acid phenols. The total volatile components of 4 ketoaldehydes and 10 other groups were significantly different in the initial and late fermentation stages, and the maximum value was 941.91 ng / g at 34 days, which was 6 times higher than that in the initial fermentation period. The maximum contents of ester and alcohol were 62.76 ng/g and 801.20 ng / g, respectively. According to factor analysis, alcohol, esters and other compounds contributed a lot to the aroma of Baoquan soybean sauce. Acid phenols and aldehydes and ketones contribute less; After fermentation for 34 days, the aroma quality was the best, which was consistent with the sensory evaluation of actual production. These results provided reference information for better industrialized production of soybean sauce and promotion of its aroma formation.
【作者单位】：黑龙江八一农垦大学食品学院;
【分类号】：TS264.24;O657.63
【正文快照】： 宝泉酱业是黑龙江省调味品行业中的龙头企业,也是目前国内单体产能最大、工艺领先的大豆酱生产加工企业。该酱业具有60余年专业酿造的历史,其发酵生产的大豆酱已成为东北大酱中的一个典型代表,由无公害、无污染、安全优质的北大荒绿色大豆为主要原料,运用国内最先进的多菌种发

【相似文献】