摘要
为探讨臭豆腐卤水规模化生产和标准化控制的可能性,采用固相微萃取(SPME)结合气质联用(GC-MS)法分析鉴定臭豆腐及卤水中的挥发性成分,以某品牌卤水(卤水A、卤水B)和泡豆腐水(卤水C)为研究对象,研究不同来源卤水对臭豆腐挥发性成分的影响,为探讨卤水制作工艺优化及臭豆腐品质标准化控制提供依据。结果表明,不同来源卤水在不同发酵阶段的主体物质均不同,泡豆腐水(卤水C)和某品牌卤水(卤水A、卤水B)挥发性成分数量差别较大,分别有48种、37种、47种,但苯酚类和吲哚类物质均为共性物质,所有卤水中均存在3-甲基吲哚,可能为卤水中挥发性物质的重要成分,这为卤水可控化生产提供了参考。
To investigate the possibility of large-scale production and standardized control of stinky tofu brine, the volatile components in stinky tofu and brine were analyzed and identified by SPME combined with GC-MS. Using brand brine（brine A, brine B） and the soaking tofu brine（brine C） as research objects, the effect of different sources of brine on the volatile components of stinky tofu was studied, which provided a basis for exploring the optimization of brine production process and standardization of stinky tofu quality control. The results showed that the main substances in different brines during different fermentation stages were different, and there was difference in the amount of volatile components in soaking tofu brine C and brand brine A and B, which was 48, 37 and 47 kinds of volatile components, respectively. But phenols and terpenoids were common substances,3-methyl fluorine was an important component of volatile substances in brine, which provided a reference for the controlled production of brines.
作者
侯艳梅
贺静
廖卢艳
石聪
蒋立文
HOU Yanmei;HE Jing;LIAO Luyan;SHI Cong;JIANG Liwen(College of Food Science and Technology,Hunam Agricultural University,Chnmgsha 410128,China;Hyproca Nutrition Co.,Ltd,Chamgsha 410003,China;Hunan Provincial Key Laboratory of Food Science and Biotechnology,Changsha 410128,China)
出处
《中国酿造》
CAS
北大核心
2018年第6期73-79,共7页
China Brewing
基金
国家自然科学基金项目(31571819)
