北京产干黄酱中挥发性风味成分分析  

Analysis of Volatile Flavor Compounds of Dry Yellow Soybean Sauce Made in Beijing

作　　者：苗志伟[1] 柳金龙[1] 官伟[1] 刘玉平[1] 

机构地区：[1]北京工商大学食品学院,食品风味化学北京市重点实验室,北京100048

出　　处：《食品科学》2011年第20期151-156,共6页Food Science

基　　金：北京市教育委员会科技计划面上项目(KM200910011003)

摘　　要：以北京地区5种知名品牌的干黄酱为原料,采用同时蒸馏萃取法提取并结合气相色谱-质谱联用技术(gaschromatography-mass spectrometer,GC-MS)对其挥发性风味成分进行分析。结果共鉴定出69种物质,其主要是酸类(9种)、酯类(22种)、醛类(8种)、酮类(4种)、酚类(3种)、杂环化合物(13种)、含硫化合物(3种)和其他化合物(7种)等;5种干黄酱中共有的成分是乙酸乙酯、棕榈酸乙酯、十八烯酸乙酯、亚油酸乙酯、亚麻酸乙酯、异戊醛、苯乙醛、4-乙烯基愈创木酚、糠醛、2-乙酰基吡咯、3-甲硫基丙醛等,这些物质共同形成了该5种干黄酱的相同风味,而其中不同的成分又使得该5种干黄酱香气各有特色。The volatile flavor compounds of 5 different brands of commercial dry yellow soybean sauces in Beijing were extracted by simultaneous distillation-extraction（SDE） method and analyzed by gas chromatography-mass spectrometry（GC-MS）.Totally 69 volatile compounds were identified,including 9 acids,22 esters,8 aldehydes,4 ketones,3 phenols,13 herterocylic compounds and 3 sulfur-containing compounds.The common compounds appeared in all five dry yellow soybean sauces were ethyl acetate,ethyl hexadecanoate,ethyl 9-octadecenate,ethyl 9,12-octadecadienoate,ethyl（Z,Z,Z）-9,12,15-octadecatrienoate,3-methyl butanal,benzeneacetaldehyde,2-methoxy-4-vinylphenol,3-（methylthio）-propanal,and furfural,1-（1H-pyrrol-2-yl）-ethanone.These compounds constituted the basic flavor of the five dry yellow soybean sauces,while other flavor compounds were responsible for the unique part of their flavor.

关 键 词：干黄酱 同时蒸馏萃取 气相色谱-质谱联用 风味 

分 类 号：TS207.3[轻工技术与工程—食品科学]