利用GC-MS分析甜面酱各发酵阶段挥发性风味物质变化的研究  

Research on the Changes of Volatile Flavor Compounds of Sweet Flour Paste in Each Fermentation Stage by GC-MS

作　　者：左勇[1] 祁峰[1] 李杨[1] 谢晖[1] 刘利平[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2013年第7期31-34,39,共5页China Condiment

基　　金：四川省企业技术创新专项项目(2011XM225)

摘　　要：采用蒸馏萃取(SDE)技术提取5个不同发酵阶段的甜面酱样品中的挥发性成分,使用气相色谱-质谱联用技术(GC-MS)检测甜面酱发酵不同阶段风味物质的变化情况。5个阶段的甜面酱样品共检测出41种风味物质,其中酯类物质14种,醛类物质7种,醇类物质8种,酸类物质6种,杂环类物质3种,酚类物质1种,其他类物质2种。The volatile flavor compounds of sweet flour paste in five different fermentation stages are extracted by SDE method and the changes of volatile flavor compounds of sweet flour paste are detected by GC-MS. Forty-one kinds of volatile flavor compounds have been found, which include 14 kinds of esters, 7 kinds of aldehydes, 8 kinds of alcohols, 6 kinds of acids, 3 kinds of heterocyclic compounds, 1 kind of phenols and 2 kinds of Other compounds.

关 键 词：甜面酱 蒸馏萃取 气相色谱-质谱联用 风味物质 

分 类 号：TS264.24[轻工技术与工程—发酵工程]