甜面酱中非挥发性有机酸成分分析  

Analysis of Non-Volatile Organic Acids in Sweet Sauce

作　　者：黄明泉[1] 王璐[1] 孙宝国[1] 

机构地区：[1]北京工商大学食品添加剂与配料北京高校工程研究中心,北京市食品风味化学重点实验室,北京100048

出　　处：《食品科学》2013年第18期123-130,共8页Food Science

基　　金：国家自然科学基金青年科学基金项目(31101350);"十二五"国家科技支撑计划项目(2011BAD23B01)

摘　　要：对7种市售甜面酱样品采用硫酸一甲酯化方法进行前处理，二氯甲烷作萃取溶剂，用气相色谱．质谱联用技术对甜面酱中的高级脂肪酸、多元酸、芳香酸等非挥发性有机酸进行检测，以极性柱和弱极性柱双柱定性法进行定性分析，以十三烷酸甲酯作内标物进行半定量测定。结果表明：双柱定性法共分离、鉴定出37种非挥发性有机酸，包括高级脂肪酸18种、多元酸10种、芳香酸3种、其他类6种，其中高级脂肪酸碳链长度主要集中在C14～c22，占非挥发性有机酸总量的86．62％-95．12％。不同产地的甜面酱含有的非挥发性有机酸种类基本相似，但各成分含量差异较大。通过与前期电子舌测定结果比较表明，甜面酱中非挥发性有机酸的含量和酸味没有明显的相关性，且有机酸中柠檬酸对甜面酱酸味的贡献率最大。The non-volatile organic acids in 7 kinds of sweet sauces were determined by gas chromatography-mass spectrometry （GC-MS）. The acid components were esterified with 12.5% （V/F） H2SO4-CH3OH solution and extracted by CH2C12. Identification of these organic acids was assessed by comparing their retention indexes （RI） with those of authentic standards using double-column method, and semi-quantification was conducted by using methyl tridecanoate as the internal standard. Totally 37 non-volatile organic acids were separated by a strong polar column and a weak polar column and their chemical structures were identified, including 18 higher fatty acids, 10 polybasic acids, 3 aromatic acids and 6 other types. The content of the higher fatty acids accounted for 86.62%-95.12% of the total organic acids, and their carbon numbers mainly ranged from 14 to 22. The major acid components in 5 kinds of sweet sauces commercialized in Beijing were linoleic acid （52.14-53.46 mg/100 g）, palmitic acid （17.33-18.09 mg/100 g）, oleic acid （11.53-13.54 mg/100 g）, levulinic acid （2.93--4.03 mg/100 g）, a-linolenic acid （2.65-2.91 mg/100 g）, citric acid （1.61-3.61 mg/100 g）, sorbic acid （1.18-1.83 mg/100 g） and stearic acid （0.90-1.21 mg/100 g）. It was also found that the types of organic acids in sweet sauces from different origins were basically the same. However, the content of each compound showed a significant difference. Compared with previous results obtained by electronic tongue analysis, citric acid provided the biggest contribution to the sourness of sweet sauce. However, no appreciable relevance between content of organic acids and sourness intensity was observed in this work.

关 键 词：甜面酱 非挥发性有机酸 气相色谱 质谱法 酸味 

分 类 号：TS207.3[轻工技术与工程—食品科学]