食品科学 ›› 2011, Vol. 32 ›› Issue (2 ): 222-226.doi: 10.7506/spkx1002-6630-201102052

• 分析检测 • 上一篇    下一篇

豆酱挥发性风味物质的分析

乔鑫1,付雯1,乔宇3,黄红霞1,康旭1,汪 超1,李冬生1,2,*   

  1. 1.湖北工业大学生物工程学院 2.湖北省食品发酵工程技术研究中心 3.湖北省农业科学院农产品加工与核农技术研究所
  • 收稿日期:2010-03-22 修回日期:2010-12-02 出版日期:2011-01-25 发布日期:2011-01-10
  • 通讯作者: 乔鑫 E-mail:853470991@qq.com
  • 基金资助:

    湖北省科技厅重大攻关项目(鄂财企发[2007]119 号)

GC-MS Analysis of Volatile Compounds in Soybean Paste

QIAO Xin,FU Wen,QIAO Yu,HUANG Hong-xia,KANG Xu,WANG Chao,LI Dong-sheng   

  1. 1. College of Bioengineering, Hubei University of Technology;2. Research Center of Food Fermentation Engineering and Technology of Hubei;3. Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences;
  • Received:2010-03-22 Revised:2010-12-02 Online:2011-01-25 Published:2011-01-10

摘要: 对工厂化生产的豆酱SPM04 和传统酿制的豆酱SPS06 样品进行了初步的感官评价,采用顶空固相微萃取(HS-SPME)吸附并结合气质联用(GC-MS)的方法对两种样品的挥发性成分进行分析鉴定。结果表明:共鉴定出化合物61 种,SPM04 与SPS06 豆酱分别为39 种和38 种,这些化合物包括醇2 种、酸1 种、醛7 种、酮4 种、酯13种、酚7 种、烷烃8 种、含氮杂环化合物5 种、呋喃7 种、以及其他化合物7 种等10 类;其中苯甲酸乙酯、苯乙酸乙酯、安息香醛、风信子醛、苯乙醇、麦芽酚、2- 乙酰基吡咯和对乙烯基愈创木酚8 种化合物在两个样品同时检出,且含量相对比较高,分别占总的风味物质含量的43.1% 和48.49%,对豆酱的风味起着重要作用。传统豆酱在色泽、气味和体态方面均优于工业化生产的豆酱。

关键词: 豆酱, 感官评价, 挥发性化合物, HS-SPME, GC-MS

Abstract: In the present study, a preliminary evaluation of the sensory quality of the industrially-produced soybean paste SPM04 and the traditional homemade soybean paste SPS06 based on the scores scored by 10 trained panelists was made, along with analysis of the volatile compounds in them by HS-SPME/GC-MS. Totally 39 and 38 compounds were identified in SPM04 and SPS06, respectively, and the total number of compounds contained in them was 61, including 2 alcohols, 1 acid, 7 aldehydes, 4 ketone, 13 esters, 7 phenols, 8 alkanes, 5 nitrogen-containing heterocyclic compounds, 7 furans, and 7 other compounds. Benzoic acid ethyl ester, benzeneacetic acid ethyl ester, benzaldehyde, benzeneacetaldehyde, phenylethyl alcohol, maltol, ethanone 1-(1H-pyrrol-2-yl)- and 2-methoxy-4-vinylphenol were found in both soybean pastes, accounting for 43.1% and 48.49% of the total volatile compounds, respectively. Therefore, it can be concluded that these compounds play an important role in the flavor of soybean paste. In addition, SPS06 is superior to SPM04 in color, smell and body.

Key words: soybean paste, sensory evaluation, volatile compounds, HS-SPME, GC-MS

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