摘要
应用同时蒸馏萃取法和气质联用技术对对酿造酱油、配制酱油和酸世界植物蛋白调味液共17个样品的挥发性成分进行分析,筛选其特征挥发性组分进行比较。发现酿造酱油特征组分以醇类、醛类、酸类为主,酸水解植物蛋白调味液特征组分以醛类、酚类、杂环化合物为主,而配制酱油挥发性成分则兼有前两者的特征组分。以17个样品的挥发性成分及其含量进行聚类分析,建立了区分酿造酱油、配制酱油和酸水解植物蛋白调味液的识别模型,为建立酿造酱油和配制酱油鉴别技术打下较好的基础。
The volatile components from 17 fermented soy sauce, blended soy sauce and acid hydrolyzed vegetable pro- tein seasonings were analyzed by using a combination of simultaneous steam - distillation - extraction and gas chromatog- raphy mass spectrometry. The characteristicvolatile components were screened and compared. It was found that the main characteristic components in fermented soy sauce were alcohols, aldehydes and acids, and the main characteristic components in acid hydrolyzed vegetable protein seasonings were aldehydes, phenols and heterocycliccompounds. The- blended soy sauce had volatile components of both. The analytical data of 17 samples were subjected to clustering analy- sis based on the kind and content of the volatile components. Areeognition model of discriminating among soy sauce, blended soy sauce and acid hydrolyzed vegetable protein seasoningswas established. The results of this study laid a solid foundation for discrimination between fermented soy sauce and blended soy sauce.
出处
《中国食品添加剂》
CAS
北大核心
2012年第4期201-206,共6页
China Food Additives
基金
广东省科技计划项目(2010A010500009)
关键词
酿造酱油
配制酱油
酸水解植物蛋白调味液
挥发性成分
聚类分析
fermented soy sauce
blended soy sauce
acid hydrolyzed vegetable protein seasonings
volatile compo-nents
clustering analysis
