摘要
采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)方法,共分离鉴定出传统豆酱中的挥发性风味化合物136种,其中酯22种,醇13种,醛12种,酸15种,酮15种,呋喃化合物16种,含硫化合物4种,吡嗪等含N化合物14种,酚5种,及其他少量烃类、酰胺类化合物等。其中2-甲基丁醛、安息香醛、乙酸乙酯、乙酸异烯酯、乙酸甲酯、糠醛、二氢-2(3H)-呋喃酮、3-辛酮、甲基硫丙醇、2,6-二甲基吡嗪等是除醇、酸外含量较高的化合物,占挥发性风味化合物总量的33.23%,对豆酱的风味起着重要作用。
Volatile compounds of tradifional Chinese soybean paste were extracted with a headspace sofid-phase microextraction （HS-SPME） apparatus and analyzed by CIC-MS. A total of 136 volatile flavor compounds incuding esters （22）, alcohols （13）, aldehydes （12）, acids （15）, ketones （15）, furans （16）, sulfur-containing compounds （4）, pyrazines, pyrones and other nitrogen- containing compounds （14）, phenols （5） and hydrocarbons, amides etc were isolated and identified exactly. Except high content components such as alcohols and acids, the contents of 2-methyl butanal, ben aldehyde, ethyl acetate, isopropene acetate, methyl acetate, fuffutal, dihydro-2（3H）-furanone, 3-octanone, methionol, 2,6-dimethyl pyrazine were high. The total content of these compounds was 33.23%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期684-687,共4页
Food Science
基金
国家科技部农转资金资助项目(2002720080747)
