水蒸气蒸馏结合气质联机分析干黄酱中挥发性成分  

Extraction and Analysis Volatile Constituents of Dry Yellow Soybean Sauce by Steam Distillation and GC-MS

作　　者：刘永国[1] 穆旻[2] 苗志伟[3] 韩帅[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 [2]中国香料香精化妆品工业协会,北京100079 [3]天津春发食品配料有限公司,天津300300

出　　处：《中国调味品》2013年第6期111-114,共4页China Condiment

摘　　要：采用水蒸气蒸馏的方法对产于北京的两种干黄酱中的挥发性成分进行了提取,为了得到较佳的提取条件,对提取条件进行了优化。所得提取物经气相色谱-质谱联用仪分析,结合计算分离出的成分的保留指数,共鉴定出38种成分,其中醇类4种、酚类2种、醛类10种、酮类2种、酸类10种、酯类7种、其他3种;采用面积归一化法确定了它们的相对含量。两种干黄酱中都鉴定出的挥发性成分有20种,分别是乙醇、2-甲基丙醇、糠醇、5-甲基糠醇、4-乙烯基愈创木酚、2-甲基丙醛、3-甲基丁醛、糠醛、苯乙醛、5-甲基-2-苯基-2-己烯醛、甲基乙烯基酮、乙酸、丙酸、2-甲基丙酸、4-甲基戊酸、辛酸、十六酸、甲酸乙酯、乙酸乙酯、2-乙酰基吡咯。The volatile constituents of two kinds of dry yellow soybean sauce from Beijing are extracted by steam distillation in order to analyze their volatile compositions. The extraction conditions are optimized in order to obtain better extraction conditions. The extractives are analyzed by gas chromatography-mass spectrometry, combined with calculation of retention index about the separated constituents. Thirty-eight compounds are identified, including 4 alcohols, 2 phenols, 10 aldehydes, 2 ketones, 10 organic acids, 7 esters and 3 other compounds. Their relative contents are determined by peak area normalization method. There are 2 0 compounds which are common constituents in two kinds of dry yellow soybean sauce; they are ethanol, 2-methyl-l-propanol, 2-furanmethanol, 5-meth- yl-2-furanmethanol, 2-methoxy-4-vinylphenol, 2-methyl-propanal, 3-methyl-butanal, furfural, benze- neac-etaldehyde, 5-methyl-2-phenyl-2-hexenal, methyl vinyl ketone, acetic acid, propanoic acid, 2- methylpropanoic acid, 4-methylpentanoic acid, octanoic acid, n-hexadecanoic acid, ethyl formate, ethyl acetate, 1-（1H-pyrrol-2-yl）-ethanone.

关 键 词：干黄酱 挥发性成分 水蒸气蒸馏 分析 

分 类 号：TS264.24[轻工技术与工程—发酵工程]