摘要
采用固相微萃取—气相色谱—质谱联用(SPMEGC-MS)法测定长沙5种品牌臭豆腐卤水的挥发性风味物质,结合仙农熵、相关系数和主成分分析等化学计量法对不同品牌卤水的挥发性成分进行分析与比较,以探讨各卤水之间风味异同情况及原因,并找出其共有的"臭"味成分。结果共检测到154种挥发性风味物质,其中5种商品臭豆腐卤水(分别标记为STB1、STB2、STB3、STB4和STB5)分别检出76,37,29,74,35种,占各自卤水挥发性物质总峰面积的87.09%,78.75%,63.14%,70.31%,46.83%。5种卤水中,酸类、酚类和杂环类化合物都是其挥发性化合物中的主要成分,其中乙酸、丙酸、苯酚、对甲基苯酚、吲哚和3-甲基吲哚等是试验卤水所共有的特殊风味物质,且相对含量较高,推测它们为卤水的"臭"味所在。化学计量分析表明,主成分分析能有效地区分5种卤水,但STB3和STB5部分区域叠加,推断这2个品牌卤水在原料和配比上有很大的相似性。
Detected the volatile component by using head spacesolid phase micro-extraction gas chromatography-mass spectrometry(SPME-GC-MS)combined with chemometrics methods of Shannon Entropy,correlation coefficient,Principal Component Analysis(PCA)etc.for evaluating,distinguishing and looking for the common flavor between five south stinky tofu brines in China.Results showed that a total of 161 flavor components were detected,with 76,37,29,74 and 35 of them being present in the stinky tofu brine of STB1,STB2,STB3,STB4 and STB5,respectively.The main flavor compounds in five south stinky tofu brines were acids,phenolics and heterocyclics,such as acetic acid,propionic acid,phenol,p-cresol,indole and 3-methylindole.The results inferred that the compounds may be the common flavor component as"stinky",because of these were higher relative content in five south stinky tofu brines.Based on analysis of chemometrics,the principal component analysis chart can be effectively distinguished between five brands of brine.There some overlapping area between STB3 brine and STB5 brine,which can further infered that the raw material,and the ratio of two brands of brine have big similarity.
作者
唐辉
蒋立文
谢靓
李跑
贺静
陈晓艺
谭金萍
TANG Hui;JIANG Li-wen;XIE Jing;LI Pao;HE Jing;CHEN Xiao-yi;TAN Jin-ping(College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128,China;Henry Fok School of Food Science and Engineering,ShaoguanUniversity,Shaoguan,Guangdong512000,China;Hunan Provincial Key Laboratory ofFood Science and Biotechnology,Changsha,Hunan 410128,China)
出处
《食品与机械》
北大核心
2019年第1期54-62,共9页
Food and Machinery
基金
国家自然科学基金委员会资助项目(编号:31571819
31371828)
韶关学院校级重点项目(编号:433-99000412)
