酿造酱油和酸水解植物蛋白调味液特征挥发性成分分析  

Composition Analysis of the Characteristic Volatile Compounds of Fermented Soy Sauces and Acid-HVP and Its Application

作　　者：杨荣[1,2,3] 吴惠勤[2] 黄晓兰[2] 朱志鑫[2] 冯笑军 

机构地区：[1]中国科学院广州化学研究所,广东广州510650 [2]中国广州分析测试中心广东省分析测试技术公共实验室,广东广州510074 [3]中国科学院大学,北京100049 [4]广州珠江桥生物科技股份有限公司,广东广州510650

出　　处：《精细化工》2013年第2期187-192,共6页Fine Chemicals

基　　金：广东省科技攻关计划项目(2010A010500004)~~

摘　　要：在优化的顶空固相微萃取(SPME)和气相色谱-质谱(GC-MS)条件下对酿造酱油和酸水解植物蛋白调味液的挥发性成分进行了分析,提出了以二者的特征指示性成分判别酱油中是否添加酸水解植物蛋白调味液的方法。优化的SPME条件为:于50℃,氯化钠100 g/L的条件下萃取30 min。在10个不同酿造酱油样品中共确定出11个特征共有成分,在12个酸水解植物蛋白调味液中确定15个特征成分。通过排除焦糖色素中挥发性成分对特征组分的干扰,确定了以1-辛烯-3-醇作为酿造酱油的指示性成分,1-苯基-2-丙酮作为酸水解植物蛋白调味液的指示性成分,提出了酱油鉴别的新方法,并应用于市售酱油的鉴定。By studying the volatile compounds of fermented soy sauces and acid-HVP under the optimized conditions of solid-phase microextraction （SPME） and gas chromatography/mass spectrometry （GC/MS） , a novel method of identifying the adulteration of soy sauces was proposed. The optimized SPME conditions were：adsorption time of 30 rain, temperature of 50℃ and NaC1 mass concentration of 100 g/L In total, 11 and 15 characteristic compounds were screened in 10 samples of different fermented soy sauces and 12 samples of acid-HVP, respectively. By excluding the possible interfering volatile compounds in caramel, 1-octene-3-ol was selected as the index of fermented~ soy sauces, and 1- phenyl-2-propanone was selected as the index of acid-HVP. The new judgment method was proposed and applied in the identification of commercial soy sauces.

关 键 词：顶空固相微萃取 气相色谱-质谱联用 酿造酱油 1-辛烯-3-醇 1-苯基-2-丙酮 食品与饲料用化学品 

分 类 号：TS264.2[轻工技术与工程—发酵工程]