辐照腐乳的挥发性风味物质分析  

Analysis on volatile flavor compounds of irradiation sufu

作　　者：汪建明[1] 王奕云[1] 谷金颖[1] 陈茜[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国食品添加剂》2013年第S1期184-189,共6页China Food Additives

摘　　要：腐乳是中国传统大豆发酵食品,由于粗放式的手工生产和开放式的环境卫生条件,致使成品豆腐乳在发酵过程中含有的微生物种类十分繁多,影响腐乳的质量。风味是腐乳的重要质量指标,其风味成分非常复杂,不同腐乳的风味各异,其挥发性风味化合物的组成差别也很大。研究将食品辐照技术作为一种腐乳防腐保鲜的手段,应用于腐乳的生产和加工中。采用顶空固相微萃取气质联用(HS-SPME-GC-MS)对辐照腐乳中的挥发性风味物质进行了检测,分析了辐照前后腐乳的挥发性物质的种类和含量变化。研究结果表明,经辐照处理的腐乳酯类化合物减少,但与未辐照腐乳相比,并没有显著的辐照味产生。Sufu,a Chinese traditional fermented soybean food,was polluted by a very large variety of microorganisms because of the extensive manual processing and poor environment,badly effecting sufu quality. As an important quality index of sufu,flavour was various in different kinds of sufu with different composition of volatile flavor compounds. Food irradiation technology was used as a means of antisepsis and freshness in the production and processing of sufu. The flavour compounds of irradiation sufu were detected by HS-SPME-GC-MS,and the varieties and contents of flavour compounds were studied before and after irradiation.Compared with non-irradiated sufu,ester compounds decreases after irradiation,and no significant irradiation flavor occurs.

关 键 词：腐乳 辐照 挥发性风味物质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]