中式酱油和日式酱油香气物质的对比研究  

Comparative study on aroma compounds in Chinese-type and Japanese-type soy sauces

作　　者：罗龙娟[1] 高献礼[1] 冯云子[1] 赵海锋[1] 赵谋明[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：《中国酿造》2011年第5期150-155,共6页China Brewing

基　　金："十一五"国家科技支撑计划项目(2008BAI63B06);广东省科技计划项目(2007A010900001;2008A010900001;2009A010700004;2010A010500002)

摘　　要：采用直接溶剂萃取法对中式酱油和日式酱油的挥发性香气物质进行提取、浓缩,并利用气相色谱-质谱联用仪(GC-MS)对其进行鉴定。研究结果表明,中式酱油中鉴定出94种风味物质,日式酱油中鉴定出125种风味物质。中式酱油的主要挥发性物质为酯类(35.97%)、醇类(17.79%)、酸类(16.05%)和醛酮类(8.67%),而日式酱油的主要挥发性物质为酯类(52.98%)、酸类(24.01%)、醇类(9.31%)和醛酮类(6.02%),挥发性香气物质的种类及其相对含量的差异是造成2种酱油香气差别的主要原因。The volatile aroma compounds in Chinese-type and Japanese-type soy sauces were separated and concentrated by direct solvent extraction, and identified by gas chromatography-mass spectrometry. The results showed that 94 aroma compounds were identified in Chinese-type soy sauces, and 125 aroma compounds were identified in Japanese-type soy sauces. The main aroma compounds in Chinese-type soy sauces were 35.97% esters, 17.79% alcohols, 16.05% acids and 8.67% aldehydes and ketones, whereas 52.98% esters,24.01% acids, 9.31% alcohols and 6.02% aldehydes and ketones consisted of the most of volatile aroma compounds in Japanese-type soy sauce. The difference of varieties and relative quantities of aroma compounds created the flavor discrepancy of Chinese-type and Japanese-type soy sauces.

关 键 词：酱油 香气物质 气相色谱-质谱联用仪 

分 类 号：TS264.2[轻工技术与工程—发酵工程]