臭豆腐中挥发性香成分提取与分析  

Extraction and Analysis of Volatile Flavor Constituents of Stinky Tofu

作　　者：刘玉平[1] 苗志伟[1] 黄明泉[1] 陈海涛[1] 孙宝国[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24期228-231,共4页Food Science

基　　金：北京市教育委员会科技计划面上项目(KM200910011003)

摘　　要：为分析臭豆腐中的挥发性成分,采用固相微萃取和同时蒸馏萃取的方法对北京产老才臣臭豆腐中的挥发性成分进行提取,提取物经气相色谱-质谱联用仪分析,结合对比标准品保留时间和计算分离出的成分的保留指数。结果共鉴定出43种成分,其中,醇类15种、酸类3种、酯类8种、酮类3种、醛类2种、酚类1种、硫醚类4种、杂环类5种、芳香烃类2种,采用面积归一化法确定相对含量;两种方法中都鉴定出的挥发性成分有17种,主要为醇类、酯类、含硫化合物和杂环类;对臭豆腐香气特征贡献较大的有吲哚、二甲基二硫、二甲基三硫、二甲基四硫、2,3,5-三硫杂己烷、苯酚等。The volatile constituents of stinky tofu from Beijing Laocaichen Food Co.,Ltd were extracted by solid phase microextraction（SPME） or simultaneous distillation-extraction（SDE） and analyzed by gas chromatography-mass spectrometry.Based on retention time comparison with reference standards and the calculated retention indices,43 compounds were identified,including 15 alcohols,3 organic acids,8 esters,3 ketones,2 aldehydes,1 phenol,4 sulfur-containing ethers,5 heterocyclic compounds and 2 aromatic hydrocarbons.The area normalization method was used to quantify the relative contents of these compounds.Both extraction methods allowed the identification of 17 volatile compounds,which consisted mainly of alcohols,esters,sulfur-containing and heterocyclic compounds.Indole,dimethyl disulfide,dimethyl trisulfide,dimethyl tetrasulfide,methyl methylthiomethyl disulfide,phenol,etc made a greater contribution to the odor characteristics of stinky tofu.

关 键 词：臭豆腐 挥发性成分 萃取 分析 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]