潮汕鱼露发酵过程中挥发性风味成分分析  

Analysis of volatile aroma compounds during Chaoshan Yu-lu fermentation

作　　者：肖宏艳[1] 曾庆孝[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国调味品》2010年第2期92-96,共5页China Condiment

基　　金：广东省科学技术厅农业攻关计划(2007A020100001-8)

摘　　要：用顶空法提取潮汕鱼露在发酵1年、2年、3年以及3年后保温1周时的风味成分,并利用气相色谱-质谱联用(GC-MS)进行风味成分的分离与鉴定,挥发性的酸、醇、醛、酮和含氮、含硫化合物相对含量在发酵过程中变化明显。乙酸、2-甲基丙酸、丙酮、2-丁酮、吡唑和二甲基硫化物对潮汕鱼露的独特风味有积极贡献。Extraction of volatile aroma compounds was conducted respectively by Headspace when An- chovy Yu-lu had been incubated for one year, two years, there years and under heat preservation for one week after three years. Compounds of the extracts were isolated and identified by GC-MS. Chan- ges of respective content of volatile acids, alcohols, aldehydes, ketones and compounds containing N or S were significant. Acetic acid, 2-methyl-propanoic acid, acetone, 2-butanone, pyrazole and dimethyl sulfide contributed to Chaoshan Yu-lu special flavour positively.

关 键 词：潮汕鱼露 风味成分 顶空 GC-MS 

分 类 号：TS264.3[轻工技术与工程—发酵工程]