酿造酱油挥发性风味成分测定方法的建立与组成比较  

Establishment of Method for Determination of Volatile Flavor Compounds in Soy Sauce and Comparision of the Components

作　　者：陈敏[1] 蒋予箭[1] 张海珍[1] 徐高丹[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国食品学报》2011年第3期197-204,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技计划项目(2007C22001)

摘　　要：为建立一种测定酿造酱油中挥发性风味成分的顶空固相微萃取-气相色谱-质谱方法(HS-SPME-GC-MS),以3-辛醇作为内标,应用HS-SPME-GC-MS技术,对酱油中的香气成分进行快速、准确的定量分析。优化的SPME条件是:75μmCAR/PDMS萃取头、萃取温度50℃、萃取时间40min、NaCl质量浓度220g/L,回收率在81.3%～105.9%之间。使用该方法,从低盐固态酱油中鉴定出挥发性风味成分36种,总含量均值为3022.9μg/L;从高盐稀态酱油中鉴定出挥发性风味成分64种,总含量均值为3749.1μg/L。两种酱油在酸类、醛类、酯类、呋喃酮类物质的含量上有显著的差异。A method was developed for determination of volatile flavor components （VFCs） in soy sauce using head space solid-phase microextractior （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）.Using 3-octanol as internal standard,the aroma of soy sauce was detected in a rapid and accurate quantitative analysis.The optimized conditions were 75 μm CAR/PDMS fiber,temperature of 50 ℃,adsorption time of 40 min,and NaCl concentration of 220 g/L.It was demonstrated that this method had satisfactory recoveries （81.3%～105.9%）.This method was applied to evaluate soy sauce samples.Sixty-four VFCs were discovered in high-salt liquid soy sauce and total contents were 3 749.1 μg/L,while 36 VFCs were detected in low-salt solid soy sauce and total contents were 3 022.9 μg/L.These two kinds of soy sauce showed significant differences in the acids,aldehydes,esters,furans and ketones levels.

关 键 词：挥发性风味成分 酿造酱油 气相色谱-质谱法 顶空固相微萃取 

分 类 号：TS264.21[轻工技术与工程—发酵工程]