不同品牌白腐乳风味成分的比较  

Comparison of flavour components among different white sufu brands

作　　者：蒋丽婷[1] 李理[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：《食品工业科技》2012年第8期99-104,120,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30770056)

摘　　要：采用HPLC法及HS-SPME结合GC-MS联用技术分析了四种不同品牌白腐乳中的游离氨基酸及挥发性风味成分。结果表明:四种品牌腐乳中游离氨基酸在各组分比例及总量上都有一定的差异,其中Glu、Ser、Thr、Pro、Cys、Trp等几种氨基酸在含量上差异较大;共鉴定出109种挥发性成分,除乙醇、十六酸乙酯、亚油酸乙酯及油酸乙酯等几种主要成分外,四种品牌白腐乳其余挥发性成分的种类及数量差异较大。Free amino acids and volatile flavour components of four sufu brands were analyzed by HPLC, and headspace solid-phase microextraction combined with GC-MS.Results showed that some differences of the proportion and total content of free amino acids were existed among four brands, in which the content of Glu,Ser, Thr, Pro, Cys,Trp had great difference.A total of 109 volatile components were identified by GC-MS, except Ethyl Alcohol,Ethyl Palmitate, Ethyl Linoleate and Ethyl Oleate, there were some differences in the constituent and quantity of volatile among the four products.

关 键 词：腐乳 游离氨基酸 挥发性风味成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]