高盐稀态酱油挥发性风味物质的分离与鉴定  

Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce

作　　者：高献礼[1] 赵谋明[1] 崔春[1] 曹鸣凯[1] 李丹[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2009年第10期117-123,共7页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家科技支撑计划项目(2007BAK36B03);广东省科技计划项目(2006A10601001;2007A010900001;2008A010900001)

摘　　要：分别采用固相微萃取(SPME)、同时蒸馏萃取(VSDE)和直接溶剂萃取(DSE)法对高盐稀态酱油挥发性风味物质进行分离、浓缩,并利用气质联用色谱(GC-MS)对其挥发性风味物质进行鉴定.试验共鉴定出147种风味化合物,其中酸类17种、醇类12种、醛类16种、酯类36种、呋喃(酮)类12种、酮类13种、杂环化合物14种、酚类8种、吡喃(酮)类6种、吡嗪类4种、吡咯(酮)类3种、含硫化合物6种.研究结果表明,主要挥发性风味化合物为酯、酸、醛、杂环化合物和醇类,其中酯类化合物的数量和相对含量最多;此外,有16种日式和韩式酱油中的关键风味化合物在国产高盐稀态酱油中被检出.In this paper, such technologies as solid-phase micro-extraction （SPME）, simultaneous steam distil- lation-extraction （VSDE） and direct solvent extraction （DSE） were employed to separate and concentrate the volatile flavor compounds in high-salt liquid state-fermented soy sauce, and the extracts were identified by means of gas chromatography-mass spectrometry （GC-MS）. 147 flavor compounds, including 17 kinds of acids, 12 kinds of alcohols, 16 kinds of aldehydes, 36 kinds of esters, 12 kinds of furan（one）s, 13 kinds of ketones, 14 kinds of heterocyclic compounds, 8 kinds of phenols, 6 kinds of pyran（one） s, 4 kinds of pyrazines, 3 kinds of pyrrol（ idon）es and 6 kinds of sulfur-containing compounds, were then identified. The results indicate that, in the dominant volatile flavor compounds in the soy sauce, namely, esters, acids, alcohols, aldehydes and heterocyclic compounds, esters are of the most species and of the highest relative content ; and that 16 aroma-impact compounds of Japanese and Korean soy sauces were detected from Chinese high-sah liquid state-fermented soy sauce.

关 键 词：酱油 风味物质 萃取 气相色谱-质谱 

分 类 号：TS264[轻工技术与工程—发酵工程]