食品科学 ›› 2018, Vol. 39 ›› Issue (18): 209-216.doi: 10.7506/spkx1002-6630-201818033

• 成分分析 • 上一篇    下一篇

郫县豆瓣后发酵过程中挥发性呈香物质测定及主成分分析

罗静1,赵红宇1,徐炜桢1,杨国华2,岳鹏2,张良1,*   

  1. (1.西华大学食品与生物工程学院,食品生物技术四川省高校重点实验室,四川?成都 610039;2.四川省丹丹郫县豆瓣集团股份有限公司国家企业技术中心,四川省豆瓣酿制技术工程实验室,食品用酶生物发酵技术国家地方联合工程研究中心,四川?成都 611732)
  • 出版日期:2018-09-25 发布日期:2018-09-18
  • 基金资助:
    国家教育部春晖计划项目(Z2015117);四川省战略性新兴产品重点研发项目(2015GZX0021); 四川省重点研发项目(2016NZ0093);成都市科技惠民技术研发项目(2015-HM01-00003-SF); 成都市农业技术成果应用示范项目(2015-NY01-00001-NC); 成都市农业技术研发项目(2015-NY02-00097-NC);成都市产学研联合实验室项目(2015-YF04-00047-JH); 西华大学食品生物技术重点实验室建设项目(川教2006-313)

Analysis of Volatile Compounds in Pixian Soybean Paste during Post-Fermentation by SPME-GC-MS Combined with PCA

LUO Jing1, ZHAO Hongyu1, XU Weizhen1, YANG Guohua2, YUE Peng2, ZHANG Liang1,*   

  1. (1. Key Laboratory of Food Biotechnology of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; 2. Soybean Paste Brewing Technology and Engineering Laboratory of Sichuan Province, Sichuan Dandan Pixian Soybean Paste Co. Ltd., National Enterprise Technology Center, National & Local Joint Engineering?Research?Center of Food Enzyme Fermentation, Chengdu 611732, China)
  • Online:2018-09-25 Published:2018-09-18

摘要: 为揭示郫县豆瓣特有“味辣香醇,酱香浓郁”的产品特征与挥发性呈香物质之间的关联关系,本研究以稳定发酵(6?个月)至发酵末期(5?a)合计5?个不同发酵阶段郫县豆瓣为对象,通过顶空固相微萃取及气相色谱-质谱联用技术测定5?个不同后发酵期郫县豆瓣样品中挥发性呈香物质,并采用主成分分析进一步分析测定结果。结果表明,共检测出9?个类别超过140?种挥发性呈香物质,其中占优势的有乙酸乙酯、4-乙基愈创木酚、苯乙醇、乙醇、苯乙醛,平均相对含量分别为18.39%、10.58%、7.64%、7.16%、6.59%。随着后发酵时间延长,醛类、酯类、烃类及杂环类物质的相对含量增加,而醇类、酚类及酮类则呈下降趋势。挥发性呈香物质在初熟期的变化程度远大于其在老熟期,后发酵3?a后,其变化已非常缓慢,再继续发酵,也不会明显变化。

关键词: 郫县豆瓣, 挥发性呈香物质, 主成分分析

Abstract: In this study, head-space solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) ws applied to analyze the main volatile flavor substances of Pixian soybean paste (PSP) sampled at five different fermentation stages from stable fermentation (six months) to the end (five years), and the obtained data were analyzed by principal component analysis (PCA). The results revealed that over 140 volatile flavor substances were detected in all PSP samples, mainly including ethyl acetate (18.39%), 4-ethyl gualacol (10.58%), phenethyl alcohol (7.64%), alcohol (7.16%) and phenylacetaldehyde (6.59%). The relative contents of aldehydes, esters, hydrocarbons and heterocyclic compounds increased with fermentation time, while the relative contents of alcohols, phenols and ketones decreased. The change of volatile aroma compounds was far greater during the early maturation stage than during the late maturation stage and it was very slow after 3 years of post-fermentation and did not significantly change subsequently.

Key words: Pixian soybean paste, volatile compounds, principal component analysis

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