郫县豆瓣挥发性香气成分剖析及其在陈酿过程中的变化研究  

The analysis on volatile aroma compounds and their variation regulation during ripening process of Pixian Horsebean Chili Paste

作　　者：黄著[1] 彭熙敏[1] 刘超兰[1] 韩瑞枝[1] 周荣清[1,2] 

机构地区：[1]四川大学轻纺与食品学院,成都610065 [2]四川大学国家制革清洁技术工程实验室,成都610065

出　　处：《中国调味品》2009年第3期106-111,共6页China Condiment

基　　金：四川省重点科技项目(07-SG111-009)

摘　　要：采用HS-SPME方法提取郫县豆瓣酱的挥发性组分,经GC-MS分离鉴定出8类共计82种化合物,其中酯类物质所占比例最高,其次是酚类和醇类组分。郫县豆瓣的特殊香味是多种芳香物质相乘作用赋予的,其中棕榈酸乙酯、亚油酸乙酯、油酸乙酯、4-乙基苯酚、4-乙基愈创木酚及苯乙醇贡献最大。比较不同陈酿年份的酱醅中各类挥发性组分的变化表明,5-甲基-2-苯基-2-己烯醛、3-蒈烯和β-榄香烯等多种成分是在陈酿过程中形成的。此外,随着陈酿时间的延长,酯类组分含量先增后减,且不饱和脂肪酸酯降低幅度显著,酚类与醇类组分呈相反的波动趋势,而其他组分均呈逐渐增加的趋势。The results was described that the volatile aroma compounds of Pixian Horsebean Chili Paste were detected by HS-SPME coupled with GC-MS in this article. A total of 82 compounds divided into 9 subgroups were identified in the sample ripened for one year naturally, among which, the preponderant components were esters, followed by phenols and aliphatic alcohols. The results suggested that the characteristic aroma profile was endued with by the synergic action of various aroma compounds in the paste, and it was mainly contributed to by these major aroma substances such as hexadecanoate, ethyl linoleate, ethyl oleate, 4-ethylphenol, 2-methoxy-4-ethylphenol and benzene alcohol. In addition, the changes of various aroma compounds during different ripening period ranging from 0 to 3 years were investigated. The results indicated that 5- methyl-2-phenyl-2-hexenal, 3-carene and β-elemene etc. were formed in the ripening process. The results also showed that the change tendency of esters was firstly increased, subsequently decreased and remarkable reduction was found for unsaturated esters with the ripening time prolonged, whereas opposite tendency was observed for phenols and aliphatic alcohols and a tendency of continuous increase was also revealed for other compounds.

关 键 词：郫县豆瓣 挥发性成分 顶空固相微萃取(HS-SPME) 气质联用(GC-MS) 陈酿 

分 类 号：TS207.3[轻工技术与工程—食品科学]