SDE-GC-MS分析浏阳老一品香豆豉的挥发性成分  

Extraction and analysis of volatile flavor constituents in Laoyipinxiang Douchi by SDE-GC-MS

作　　者：韩帅[1] 高婷婷[1] 刘玉平[1] 孙宝国[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

出　　处：《食品与发酵工业》2013年第8期192-197,共6页Food and Fermentation Industries

基　　金："十一五"国家科技部支撑计划项目(2011BAD23B01)

摘　　要：采用同时蒸馏萃取法提取了浏阳老一品香豆豉中挥发性成分,提取物经气相色谱-质谱联用仪分析,计算分离出的成分的保留指数,并与文献值相比。共鉴定出111种化合物,包括酯类化合物35种、吡嗪类化合物25种、醛类化合物10种、其他杂环类化合物8种、酮类化合物8种、酚类化合物8种、烃类化合物5种、醇类化合物5种、酸类化合物3种、硫化物以及腈类化合物各2种;采用面积归一化法确定了它们相对含量,其中相对含量较高(>2%)的化合物有四甲基吡嗪(10.96%)、三甲基吡嗪(4.97%)、苯甲醛(3.56%)、亚油酸甲酯(2.96%)、苯乙醇(2.95%)、棕榈酸(2.92%)、二甲基三硫醚(2.76%)、正戊醇(2.62%)。根据分析出的挥发性成分的香气特征可知,对浏阳老一品香豆豉气味贡献较大的物质有四甲基吡嗪、三甲基吡嗪、乙酸异戊酯、乙酸苯乙酯、愈创木酚、苯甲醛、苯乙醇等。The volatile constituents in Laoyipinxiang Douchi were extracted by simultaneous distillation-extrac- tion. The extractive was analyzed by gas chromatography-mass spectrometry, accompanying by comparison of retention indexes （RIs） of separated constituents with the RIs reported in the literature. 111 compounds were indentified, in- cluding 35 esters, 25 pyrazines, 10 aldehydes, 8 heterocyelic compounds, 8 ketones, 8 phenols, 5 hydrocarbons, 5 alcohols, 3 carboxylic acids, 2 sulfides, and 2 nitriles. Their relative contents were determined by peak area normali- zation method. The main volatile flavor components identified in the relatively higher peak area percentage （ 〉 2% ） were tetramethyl pyrazine （ 10.96% ） , trimethyl pyrazine （4.97%） , benzaldehyde （ 3.56% ） , methyl linoleate （2.96%）, phenylethyl alcohol （2.95%）, hexadecanoic acid （2.92%）, dimethyl trisulfide（2.76% ）, and 1-pen- tanol （2.62%）. According to the odor characteristics of the identified constituents, it can be known that these com- pounds including tetramethyl pyrazine, trimethyl pyrazine, isoamyl acetate, 2-phenylethyl acetate, guaiacol, benzal- dehyde, phenylethyl alcohol etc. made a greater contribution to the odor characteristics of Laovlnlnxlan~, I）mlehl

关 键 词：豆豉 挥发性成分 同时蒸馏萃取 气相色谱-质谱联用 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]