摘要
为得到2种不同臭豆腐卤水的差异性,采用固相微萃取气-质联用技术(SPME-GC-MS)对2种不同臭豆腐卤水中的挥发性成分进行分析,用面积归一化法测定其组分的相对含量。经鉴定,深色臭豆腐中主要挥发性风味物质共有38种,浅色臭豆腐中主要挥发性风味物质共有42种。2种臭豆腐中都鉴定出的挥发性成分有9种,为异戊醇、正己醇、3-辛醇、α-松油醇、丁酸丙酯、正己酸、苯酚、对异丙基甲苯、2,3,5,6-四甲基吡嗪。
For the differences of two different stinky tofu brines, volatile component in two different stinky tofu brines were analyzed by solid phase microextraction combined with gas chromatography-mass spectrometry （GC-MS） and quantified by area normalization method. The major volatile flavor substances in deep-colored stinky tofu are 39 kinds, and in light-colored stinky tofu are 42. The common volatile flavor substances in two kinds of stinky tofu are 9, include 3-methyl-1-butanol, hexyl alcohol, 3-octanol, p-menth-1-en-8-ol, propyl butyrate, hexanoic acid, phenol, cymene and 2, 3, 5, 6-tetramethylpyrazine.
出处
《中国酿造》
CAS
2013年第10期122-125,共4页
China Brewing
基金
湖南农业大学校企合作项目(DS0274)
