食品科学

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SDE和SPME法对鲊海椒发酵中香气组成的比较分析

王巧碧,王 丹,赵 欠,周才琼   

  1. 西南大学食品科学学院,重庆市特色食品工程技术研究中心,重庆 400715
  • 出版日期:2016-02-25 发布日期:2016-02-23
  • 通讯作者: 周才琼
  • 基金资助:

    重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

Comparative Analysis of Aroma Composition of Zhahaijiao, a Traditional Chinese Fermented Chili Product, during Fermentation by SDE and SPME Extraction

WANG Qiaobi, WANG Dan, ZHAO Qian, ZHOU Caiqiong   

  1. Chongqing Engineering Research Center of Regional Food, College of Food Science, Southwest University, Chongqing 400715, China
  • Online:2016-02-25 Published:2016-02-23
  • Contact: ZHOU Caiqiong

摘要:

为确定评价鲊海椒挥发性香气组成的最优方法,以粳米粉为淀粉原料制备鲊海椒,采用固相微萃取(solidphase microextraction,SPME)法和同时蒸馏萃取(simultaneous distillation extraction,SDE)法并结合感官评价比较研究其在发酵过程中风味物质的变化。结果发现,SPME法萃取发酵0、45 d和90 d鲊海椒挥发性成分种类分别为76、131 种和122 种,SDE法挥发性成分分别为23、42 种和82 种;随着发酵时间的延长,SDE法挥发性香气成分增加,而SPME法在发酵45 d时挥发性香气物质种类达峰值并保持稳定。酯类是鲊海椒发酵过程中主要的挥发性成分,采用SPME法和SDE法萃取发酵45~90 d鲊海椒,分别检出挥发性酯类42~50 种(相对含量46.7%~55.3%)和15~27 种(相对含量60.28%~67.28%);SPME法检出较多醇类、醛类,发酵45~90 d鲊海椒醇类14~21 种(相对含量15.7%~22.6%)和醛类17 种(相对含量5.8%~12.3%)。SPME法可萃取得到更多低沸点、小分子化合物;而SDE法得到更多高沸点化合物;感官评定显示发酵45 d后的鲊海椒色泽鲜艳,具有特殊的酸味和醇香味。结果表明,采用SPME法结合SDE法评价鲊海椒挥发性香气组成更加全面客观,鲊海椒适宜发酵时间为45~90 d。

关键词: 鲊海椒, 自然发酵, 同时蒸馏萃取, 固相微萃取, 挥发性成分

Abstract:

In order to establish the best extraction method for evaluating volatile aroma composition of Zhahaijiao, a
traditional Chinese fermented chili product, changes in the aroma compounds of the Zhahaijiao made with japonica rice
powder during fermentation were determined comparatively by solid phase micro extraction (SPME) and simultaneous
distillation extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS). Besides, changes in sensory
qualities were also evaluated. SPME could extract 76, 131 and 122 of volatile components from Zhahaijiao fermented for
0, 45 and 90 days, respectively, whereas SDE could extract 23, 42 and 82 of volatile components from the three samples,
respectively. With the extension of fermentation time, the contents of aroma components extracted by SDE increased
continuously while those obtained by SPME reached the highest level at 45 days and kept stable. Esters were the major
volatile components in the fermentation process. Totally 42–50 and 15–27 volatile esters with relative contents of 46.7%–
55.3% and 60.28%–67.28% were extracted from Zhahaijiao fermented for 45–90 days by SDE and SPME, respectively.
More alcohols (14–21 alcohols, accounting for 15.7%–22.6% of the total volatiles) and aldehydes (17 aldehydes, accounting
for 5.8%–12.3% of the total volatiles) could be detected from Zhahaijiao fermented for 45–90 days by SPME. Meanwhile,
more low-boiling-point and small-molecule compounds were extracted by SPME, while more high-boiling-point compounds
were obtained by SDE. The sensory evaluation showed that the 45-day fermented Zhahaijiao had a bright color, special sour
taste and mellow flavor. These results showed that SPME combined with SDE allowed more comprehensive and objective
evaluation of volatile aroma composition of Zhahaijiao and that the optimal fermentation time for Zhahaijiao made with
japonica rice powder was 45–90 days.

Key words: Zhahaijiao, natural fermentation, simultaneous distillation extraction (SDE), solid phase microextraction(SPME), volatile components

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