摘要
采用丙酮超声波提取、高效液相色谱法和气相色谱-质谱法(SPME-GC-MS)对5个不同供应商生产厂家提供的郫县豆瓣酱的色价、辣度和挥发性风味成分进行测定。结果表明:5个不同供应商生产厂家提供的郫县豆瓣酱色价在0.6~1.0之间,辣度在10~14之间;不同样品其挥发性物质差异主要表现在乙醇、芳樟醇、苯乙醇、羟基乙酸、9, 12-十八碳二烯酸乙酯、十六酸乙酯、月桂酸甲酯、棕榈酸甲酯、4-乙基苯酚、4-乙基愈创木酚等物质的组成和含量差异上。对不同供应商提供的郫县豆瓣酱的色价、辣度和挥发性物质进行分析研究,以期为调味品企业根据产品的不同等级、不同的定位在选择原料时提供参考,同时对复调企业原料分级、原料标准化和产品标准化生产提供理论参考。
Supersonic extraction with acetone,high performance liquid chromatography(HPLC)and gas chromatorgraphy-mass spectrometry(SPME-GC-MS)were used to determine the chromativity,pungency degree and volatile flavor components of Pixian chillbean paste from five different supplies.The results showed that the chromaticity of Pixian chillbean paste provided by five different supplies ranged from 0.6 to 1.0.The pungency degree was between 10 and 14.The main differences of volatile components among different samples were ethanol,linalool,phenyle thanol,glycolic acid,ethy 9,12-octadecadienoate,ethyl hexadecanoate,methyl laurate,methyl palmitate,4-ethylphenol and 4-ethylguaiacol.The chromaticity,pungency degree and volatile flavor components of Pixian chillbean paste from three different supplies were analyzed and studied,in order to provide reference for condiment enterprises in selecting raw materials according to different grades and different positioning of products,and to provide theoretical reference for raw material classification,raw material standardization and product standardization production of compound blending enterprises.
作者
钟小廷
胡涛
郭川川
严唯玮
谢思
ZHONG Xiaoting;HU Tao;GUO Chuanchuan;YAN Weiwei;XIE Si(Sichuan Teway Food Group Co.,Ltd.,Chengdu 610200)
出处
《食品工业》
CAS
2023年第3期278-282,共5页
The Food Industry
基金
四川省科技计划重点研发项目(2019YFG0155)。
关键词
郫县豆瓣
色价
辣度
挥发性物质
Pixian chillbean paste
chromaticity
pungency degree
volatile flavor components
