豆汁熬制过程中挥发性香成分的变化  

The Change of Volatile Aroma Components of Douzhi in the Heating Process

作　　者：苗志伟 刘玉平 黄明泉 陈海涛 孙宝国 

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：《中国食品学报》2013年第2期199-204,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市教育委员会科技计划面上项目(KM200910011003)

摘　　要：为了研究豆汁熬制过程中挥发性香成分的变化情况,采用固相微萃取法提取北京豆汁中的挥发性成分。提取物经气相色谱-质谱联用仪分析,对比标准品保留时间,计算分离出的成分的保留指数。共鉴定出38种成分,包括醇类13种、醛类4种、酮类2种、酸类8种、酯类3种、酚类2种、含硫化合物5种。采用面积归一化法确定它们相对含量,其中相对含量较高的物质有乙醇、2-丁醇、己醇、乙酸、丙酸、顺-2-戊烯-1-醇、丁酸、甲硫醇、顺-3-己烯-1-醇、反-2-己烯-1-醇、二甲基三硫醚、二甲基二硫醚。从挥发性香成分的香气特征可知,对豆汁香气贡献较大的是酸类化合物和含硫化合物。分析结果也表明豆汁的香成分主要来自发酵过程,而加热过程对豆汁的香气影响较小。In order to study the change of volatile aroma components of douzhi in the heating process, the volatile constituents of douzhi from Beijing were extracted by solid-phase microextraetion （SPME）. The extractives were analyzed by gas chromatography-mass spectrometry, accompanying by comparison with the retention time of authentic samples and calculation of retention index about the separated constituent. Thirty-three compounds were identified, including 13 alco- hols, 4 aldehydes, 2 ketones, 8 organic acids, 3 esters, 2 phenol and 5 sulfur-containing compounds. Their relative contents were determined by peak area normalization method. The mainly volatile aroma components identified in the rel- atively higher peak area percentage were ethanol, 2-butanol, hexanol, acetic acid, propanoic acid, cis-2-penten-l-ol, butanoic acid, methanthiol, cis-3-hexen-l-ol, trans-2-hexen-l-ol, dimethyl trisulfide, dimethyl disulfide. According to the odor characteristics of the identified constituents, it can be known that organic acids and sulfur-containing com- pounds are the characteristic aroma constituents of Douzhi from Beijing. The results also show that the volatile aroma components of douzhi are mainly from fermentation process and the heating process has less influence on the aroma of Douzhi.

关 键 词：豆汁 挥发性香成分 固相微萃取 分析 气-质联用 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]