食品科学 ›› 2010, Vol. 31 ›› Issue (4): 166-170.doi: 10.7506/spkx1002-6300-201004037

• 分析检测 • 上一篇    下一篇

不同发酵时间的郫县豆瓣酱挥发性成分分析

张玉玉1,孙宝国1,冯 军2,黄明泉1 ,*   

  1. 1.北京工商大学化学与环境工程学院 2.上虞市环境保护局
  • 收稿日期:2009-06-03 修回日期:2009-11-06 出版日期:2010-02-15 发布日期:2010-12-29
  • 通讯作者: 黄明泉 E-mail:hmqsir@163.com
  • 基金资助:

    北京市“高层次人才”项目(PXM2009-014213-073687)

Analysis of Volatile Composition of Pixian Bean Sauces with Different Fermentation Time

ZHANG Yu-yu1,SUN Bao-guo1,FENG Jun2,HUANG Ming-quan1,*   

  1. 1. School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China;
    2. Shangyu Environmental Protection Bureau, Shangyu 312300, China
  • Received:2009-06-03 Revised:2009-11-06 Online:2010-02-15 Published:2010-12-29
  • Contact: HUANG Ming-quan E-mail:hmqsir@163.com

摘要:

为研究不同发酵时间对郫县豆瓣酱挥发性成分的影响,采用顶空固相微萃取(HS-SPME)结合气质联用技术(GC-MS),对两种原料生椒醅与阴瓣子,以及3 种不同发酵时间的郫县豆瓣酱中的挥发性成分进行分析鉴定。从两种原料中共分离鉴定出66 种挥发性化合物,其中醇5 种、酯24 种、酸2 种、醛5 种、烃23 种、酚4 种、呋喃化合物1 种、含氮化合物2 种;从3 种发酵豆瓣中共分离鉴定出88 种挥发性化合物,其中醇7 种、酯20 种、酸3 种、醛9 种、烃35 种、酚6 种、酮4 种、含氮化合物3 种。其相同的成分是苯甲醛、苯乙醛、(Z)-3,7- 二甲基-1,3,6- 辛三烯、3,7- 二甲基-1,6- 辛二烯-3- 醇、2,6,6- 三甲基-2- 环己烯-1,4- 二酮、4- 乙基愈创木酚、十四烷、十七烷、十六酸乙酯等。

关键词: 郫县豆瓣酱, 顶空固相微萃取, 气相色谱- 质谱法, 挥发性成分

Abstract:

With the aim to understand the effect of fermentation time on volatile composition of Pixian bean sauce, two raw materials, namely fermented chili and raw beans, and Pixian bean sauces fermented for 3, 1 years or 3 months were analyzed for volatile composition by headspace solid-phase microextraction (HS-SPME) coupled to GC-MS. Added together, 66 compounds were identified in both materials of Pixian bean sauce, including alcohols (5), esters (24), acids (2), aldehydes (5), hydrocarbons (23), phenols (4), furans (1), and nitrogen-containing compounds (2). Added together, 88 compounds were identified in Pixian bean sauces with different fermentation time, including alcohols (7), esters (20), acids (3), aldehydes (9), hydrocarbons (35), phenols (6), ketones (4), and nitrogen-containing compounds (3). The compounds simultaneously found in the above 5 samples were benzaldehyde, benzeneacetaldehyde, (Z)-3,7-dimethyl- 1,3,6- octatriene, 3,7-dimethyl-1,6-octadien- 3-ol, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-ethylguaiacol, ethyl hexadecanoate, and so on. These results can offer valuable reference for the study of fermentation process and flavoring preparation of Pixian bean sauce.

Key words: Pixian bean sauce, volatile composition, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS)

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