摘要
应用顶空固相微萃取(HS-SPME)耦联气质联用(GC-MS)技术检测不同酿造工艺4个原油及2个市售产品的挥发性组分的差异。结果表明:在检出的56种组分中,低盐固态及高盐稀醪酿造样品的主要区别在检出醇类、酸类和酯类组分。稀醪发酵样品的乙醇、异戊醇等较低盐固态高,且酸类组分的数量较高,乙酸乙酯和长链脂肪乙酯是优势组分,4-乙基愈创木酚等是高盐稀态酱油的主要香气成分,苯乙醇、5-甲基-2-苯基-2-己醛等是低盐固态酱油的特征香气成分。对检出的56种挥发性组分的PCA分析结果表明:基于HS-SPMS/GC-MS技术和多元统计方法的检测方法可用于不同类型酱油香气特征的辨析。
Head space solid-phase micro extraction （HS-SPME） and gas chromatography-mass spectrum （GC-MS） are applied to investigate the differences of volatile components in four original soy sauce and two commercial soy sauce, which are fermented by different brewing process. The results show that the dominating differences between the low-salt solid-state and high-salt and dilute-state soy sauce are alcohols, acids and esters among the detected 56 volatile components. The alcohols such as ethanol and isoamyl alcohol detected in high-salt and dilute-state soy sauce have higher acid compo- nents than that in low-salt and solid-state soy sauce. Both ethyl acetate and long chain fatty acid esters are the preponderance components in high-salt and dilute-state soy sauce, as well as 4-ethylguaiacol is the dominant aroma component. Phenylethanol and 5-methyl-2-phenyl-2-hexenal are the dominant a- roma components in low-salt and solid-state soy sauce. PCA of the detected 56 volatile components shows that the discrimination based on HS-SPME/GC-MS and multivariate analysis is a powerful tool for characterizing and discriminating the characteristics of aroma components in different soy sauce.
出处
《中国调味品》
CAS
北大核心
2013年第2期62-66,共5页
China Condiment
基金
国家自然科学基金项目(31171742)
四川省重大科技攻关项目(09ZC0735)
关键词
酿造酱油
挥发性香气成分
统计分析
fermented soy sauce
volatile aroma components
multivariate analysis
