关键词: 臭豆腐, 挥发性成分, 萃取, 分析

Abstract: The volatile constituents of stinky tofu from Beijing Laocaichen Food Co., Ltd were extracted by solid phase microextraction (SPME) or simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-mass spectrometry. Based on retention time comparison with reference standards and the calculated retention indices, 43 compounds were identified, including 15 alcohols, 3 organic acids, 8 esters, 3 ketones, 2 aldehydes, 1 phenol, 4 sulfur-containing ethers, 5 heterocyclic compounds and 2 aromatic hydrocarbons. The area normalization method was used to quantify the relative contents of these compounds. Both extraction methods allowed the identification of 17 volatile compounds, which consisted mainly of alcohols, esters, sulfur-containing and heterocyclic compounds. Indole, dimethyl disulfide, dimethyl trisulfide, dimethyl tetrasulfide, methyl methylthiomethyl disulfide, phenol, etc made a greater contribution to the odor characteristics of stinky tofu.

Key words: stinky tofu, volatile constituents, extraction, analysis