食品科学 ›› 2019, Vol. 40 ›› Issue (18): 253-258.doi: 10.7506/spkx1002-6630-20181024-275

• 成分分析 • 上一篇    下一篇

高盐稀态酿造酱油中香气活性成分在灭菌前后的变化

康文丽,陈亮,贺博,吴灿,周尚庭   

  1. (加加食品集团股份有限公司,湖南?长沙 410600)
  • 出版日期:2019-09-25 发布日期:2019-09-23
  • 基金资助:
    湖南省科技创新平台与人才计划农业领域工程技术研究中心科技计划项目(2016TP2015); 湖南省创新创业技术投资项目(2018GK5015)

Changes of Aroma-Active Components in High-Salt Liquid-State Fermented Soy Sauce before and after Sterilization

KANG Wenli, CHEN Liang, HE Bo, WU Can, ZHOU Shangting   

  1. (Jiajia Food Group, Changsha 410600, China)
  • Online:2019-09-25 Published:2019-09-23

摘要: 为了确定高盐稀态酿造酱油中香气活性成分在灭菌前后的变化情况,采用液液萃取结合溶剂辅助风味成分蒸发法提取灭菌前后酱油样品中的挥发性成分,采用气相色谱-嗅觉检测器联用仪对提取物进行分析,从中检测到24?种香气活性物质,经过与标准品的香气特征、质谱、保留指数进行比对,对其结构进行确定。以2-辛醇为内标,采用内标标准曲线的方法对其进行定量;根据定量结果和香气阈值,计算香气活性值。结果表明,导致灭菌前后香气差别的主要原因为3-甲硫基丙醛、麦芽酚、5-乙基-4-羟基-2-甲基-3(2H)-呋喃酮、4-羟基-2,5-二甲基-3(2H)呋喃酮、己醛、香兰素、愈创木酚和4-乙基愈创木酚质量浓度的变化,此结果与香气评价的结果一致。

关键词: 高盐稀态酿造酱油, 香气活性成分, 气相色谱-嗅觉检测器联用, 灭菌

Abstract: In order to determine the changes of aroma-active compounds (AACs) in high-salt liquid-state fermented soy sauce before and after sterilization, we extracted volatile constituents from the samples by direct solvent extraction combined with solvent-assisted flavor evaporation and analyzed them by gas chromatography-olfactometry (GC-O). Twenty-four AACs were detected, and their structures were identified by comparing their odor characteristics, mass spectral data, and retention indices with those of authentic compounds. Their concentrations were determined with 2-octanol as an internal standard. Based on their concentrations and thresholds, the odor activity values (OAVs) of the AACs were calculated. By analyzing the OAVs obtained, the changes in the aroma of soy sauce before and after sterilization were mainly attributed to the changes in the concentrations of 3-methylthiopropanal, maltol, 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, hexanal, vanillin, guaiacol and 4-ethylguaiacol. This result agreed well with the aroma evaluation.

Key words: high-salt liquid-state fermented soy sauce, aroma-active constituents, gas chromatography-olfactometry, sterilization

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