四棱豆种子及其发酵物挥发性风味成分变化  

Changes in Volatile Compounds of Psophocarpus tetragonolobus [L.] D.C. Seeds Before and After Aspergillus oryzae Fermentation

作　　者：蒋立文[1] 郑兵福[1] 廖卢燕[1] 陈东明[2] 李白玉[1] 

机构地区：[1]食品科学与生物技术湖南省重点实验室,湖南农业大学食品科学技术学院,湖南长沙410128 [2]怀化学院生命科学系,湖南怀化418000

出　　处：《食品科学》2010年第14期221-224,共4页Food Science

基　　金：湖南省高等学校科学研究重点项目(05A064);湖南省高等学校科学研究项目(09C508);湖南省科技计划项目(2006NK3065)

摘　　要：采用气相色谱-质谱的分析方法,对四棱豆种子及其发酵物挥发性成分变化进行分析,共鉴定出88个化合物。结果表明:种子经微生物发酵后成分发生很大变化,同时产生大量新的挥发性成分,发酵前后只有苯乙醛、3,3,5-三甲基环己酮两种完全相同的物质;在种子挥发性成分中含量较高的是醇类、酮类、烯烃类;种子发酵物主要挥发性成分是酯类、醚类、烯烃类。In this study,GC-MS was used to examine the changes in the volatile compounds of the seeds of winged bean,Psophocarpus tetragonolobus [L.] D.C.before and after Aspergillus oryzae fermentation.Totally 88 compounds were identified in either fresh or fermented winged bean seeds.After Aspergillus oryzae fermentation,the volatile composition of winged bean seeds changed greatly and lots of new compounds were generated.Only phenyl acetaldehyde and 3,3,5-trimethylcyclohexanone were found in both fresh and fermented winged bean seeds.The main volatile compounds in fresh winged bean seeds were ketones,alcohols and alkenes,while in fermented winged bean seeds,those were esters,ethers and alkenes.

关 键 词：四棱豆 挥发性成分 微生物发酵 气相色谱-质谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]