酱油香精和焦糖中挥发性成分分析  

Analysis of Volatile Components from Essence of Soy Sauces and Caramels

作　　者：肖昭竞[1,2] 李根容 段云鹏 胡华 郑怀礼[2] 朱永红 

机构地区：[1]重庆市计量质量检测研究院国家农副加工产品及调味品质量监督检验中心,重庆400020 [2]重庆大学化学化工学院,重庆400044

出　　处：《精细化工》2009年第12期1200-1205,共6页Fine Chemicals

基　　金：重庆市科技攻关计划项目(CSTC;2007AC1021);国家质检公益性行业科研专项项目(10-100)~~

摘　　要：用顶空固相微萃取-气质联用技术和内标物定量方法,对酱油香精和焦糖中的挥发性成分进行了分析,筛选出了二者的特征挥发性组分,以此判断酱油样品中是否添加了酱油香精和焦糖。5个香精样品共分析出56种挥发性组分,其中有14个组分为5个样品所共有,可作为酱油中酱油香精存在的特征提示物的有乙酰丙酸乙酯、乙酸苯乙酯和甲基环戊烯醇酮,其峰面积与内标物(2-辛醇,1mg/L)峰面积的比值依次为0.0857、0.2431和2.2408。3个焦糖样品共分析出21种挥发性组分,其中有6个组分为3个样品所共有,可作为酱油中焦糖存在的特征提示物的有5-甲基-2-呋喃甲醛和5-甲基-2-乙酰基呋喃,其峰面积与内标物峰面积的比值依次为0.7669和0.1094。The volatile components from the essence of soy sauces and caramels were analyzed by using Headspace-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry （ HS - SPME - GC/ MS ） technology, and quantified by the internal standard quantitative method. Their characteristic volatile components were screened out so as to judge whether the essence of soy sauces and caramels were added into the soy sauce sample. In five different kinds of the essence of soy sauces, the total 56 components were detected, 14 of which were present in all five samples. Among these components, which can indicate the existence of the essence of soy sauce in soy sauce were levulinic acid ethyl ester, acetic acid phenethyl ester and corylone. The peak area ratio between the three components and internal standard （ 2-octanol, 1 mg/L） were 0. 085 7,0. 243 1 and 2. 240 8, respectively. While in three different kinds of caramels the total 21 components were detected,6 of which were present in the three samples. Among these components, which can act as the indicator of caramel in the soy sauce were 5-methyl-2-furaldehyde and 5-methyl-2-acetylfuran. The peak area ratio between the two components and the internal standard were 0. 766 9 and 0. 109 4 ,respectively.

关 键 词：酱油香精 焦糖 顶空固相微萃取-气质联用 甲基环戊烯醇酮 5-甲基-2-呋喃甲醛 

分 类 号：TQ651.2[化学工程—精细化工]