食品科学 ›› 2011, Vol. 32 ›› Issue (20): 151-156.doi: 10.7506/spkx1002-6630-201120031

• 分析检测 • 上一篇    下一篇

北京产干黄酱中挥发性风味成分分析

苗志伟,柳金龙,官 伟,刘玉平*   

  1. 北京工商大学食品学院,食品风味化学北京市重点实验室
  • 出版日期:2011-10-25 发布日期:2011-10-12
  • 基金资助:
    北京市教育委员会科技计划面上项目(KM200910011003)

Analysis of Volatile Flavor Compounds of Dry Yellow Soybean Sauce Made in Beijing

MIAO Zhi-wei,LIU Jin-long,GUAN Wei,LIU Yu-ping*   

  1. (Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2011-10-25 Published:2011-10-12

摘要: 以北京地区5种知名品牌的干黄酱为原料,采用同时蒸馏萃取法提取并结合气相色谱-质谱联用技术 (gas chromatography-mass spectrometer,GC-MS)对其挥发性风味成分进行分析。结果共鉴定出69种物质,其主要是酸类(9种)、酯类(22种)、醛类(8种)、酮类(4种)、酚类(3种)、杂环化合物(13种)、含硫化合物(3种)和其他化合物(7种)等;5种干黄酱中共有的成分是乙酸乙酯、棕榈酸乙酯、十八烯酸乙酯、亚油酸乙酯、亚麻酸乙酯、异戊醛、苯乙醛、4-乙烯基愈创木酚、糠醛、2-乙酰基吡咯、3-甲硫基丙醛等,这些物质共同形成了该5种干黄酱的相同风味,而其中不同的成分又使得该5种干黄酱香气各有特色。

关键词: 干黄酱, 同时蒸馏萃取, 气质联机, 风味

Abstract: The volatile flavor compounds of 5 different brands of commercial dry yellow soybean sauces in Beijing were extracted by simultaneous distillation-extraction (SDE) method and analyzed by gas chromatography-mass spectrometry (GC-MS). Totally 69 volatile compounds were identified, including 9 acids, 22 esters, 8 aldehydes, 4 ketones, 3 phenols, 13 herterocylic compounds and 3 sulfur-containing compounds. The common compounds appeared in all five dry yellow soybean sauces were ethyl acetate, ethyl hexadecanoate, ethyl 9-octadecenate, ethyl 9,12-octadecadienoate, ethyl (Z,Z,Z)-9,12,15- octadecatrienoate, 3-methyl butanal, benzeneacetaldehyde, 2-methoxy-4-vinylphenol, 3-(methylthio)-propanal, and furfural,1-(1H-pyrrol-2-yl)-ethanone. These compounds constituted the basic flavor of the five dry yellow soybean sauces, while other flavor compounds were responsible for the unique part of their flavor.

Key words: dry yellow soybean sauce, simultaneous distillation-extraction, gas chromatography-mass spectrometer (GC-MS), flavor

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