酵母抽提物香气活性化合物的分离与鉴定

doi:10.7506/spkx1002-6630-201308056

食品科学 ›› 2013, Vol. 34 ›› Issue (8): 259-262.doi: 10.7506/spkx1002-6630-201308056

酵母抽提物香气活性化合物的分离与鉴定

林美丽，许倩倩，宋焕禄，李沛，熊建，李书生

1.北京工商大学北京市食品风味化学重点实验室，北京 100048；2.湖北安琪酵母股份有限公司，湖北宜昌 443003

收稿日期:2012-04-01 修回日期:2013-03-06 出版日期:2013-04-25 发布日期:2013-05-07
通讯作者: 宋焕禄 E-mail:songhl@th.btbu.edu.cn

Separation and Identification of Aroma Compounds in Yeast Extract

LIN Mei-li，XU Qian-qian，SONG Huan-lu,*，LI Pei，XIONG Jian，LI Shu-sheng

1. Beijing Technology and Business University, Beijing Key Laboratory of Flavor Chemistry, Beijing 100048, China；2. Hubei Angel Yeast Co. Ltd., Yichang 443000, China

Received:2012-04-01 Revised:2013-03-06 Online:2013-04-25 Published:2013-05-07

摘要/Abstract

摘要： 采用固相微萃取对3种类型的酵母抽提物(YE)中挥发性化合物进行提取，采用气相-嗅闻-质谱方法对YE中的香味活性化合物进行定性定量分析，并通过香味萃取稀释分析找出YE中关键香味活性化合物。结果显示，YE中香味活性化合物有48种，主要包括酮类、醛类、酸类、醇类、呋喃类、吡嗪类、噻唑类和萜烯类。其中3-甲基丁醛(巧克力香)、2,3-丁二酮(奶油香)、三甲基吡嗪(坚果香)、2-甲基-5-甲硫基呋喃(肉香)和3-甲硫基丙醛(煮土豆味)的香气稀释值达到125，对YE整体香味特征起着极其重要的贡献。

关键词: 酵母抽提物, 固相微萃取, 香味活性化合物, 气相-嗅闻-质谱

Abstract: Volatile compounds from three types of yeast extract (YE) were extracted by solid phase microextract (SP-ME), analyzed by GC-O-MS and key aroma compounds in YE was identified by aroma extract dilution analysis (AEDA). Totally, 48 kinds of aroma compounds were separated and identified, which included ketones, aldehyde, acids, alcohols, furans, pyrazine, thiazole and tepenes. Flavor dilution factor (FD) of key aroma compounds including 3-methyl-butanal (chocolate), 2-methyl-5-methylthiofuran (meat) and 3-(methylthio) propionaldehyde (cooked potato) were 125, thus these aroma compounds made a significant contribution to the overall flavor characteristics of YE.

Key words: yeast extracts, solid phsae microextraction (SPME), aroma compounds, gas chromatograph-olfactory-mass spectrometry (GC-O-MS)

中图分类号:

TS264.2

林美丽，许倩倩，宋焕禄，李沛，熊建，李书生. 酵母抽提物香气活性化合物的分离与鉴定[J]. 食品科学, 2013, 34(8): 259-262.

LIN Mei-li，XU Qian-qian，SONG Huan-lu,*，LI Pei，XIONG Jian，LI Shu-sheng. Separation and Identification of Aroma Compounds in Yeast Extract[J]. FOOD SCIENCE, 2013, 34(8): 259-262.

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酵母抽提物香气活性化合物的分离与鉴定

Separation and Identification of Aroma Compounds in Yeast Extract

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