腊八豆低温后发酵过程中的挥发性成分变化研究  

Determination of changes of volatile substances of fermented soybean in process of low-temperature post-fermentation

作　　者：欧阳晶[1,2] 杨俊换[1] 苏悟[1,2] 蒋立文[2,3] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [3]湖南省发酵食品工程技术研究中心,湖南长沙410128

出　　处：《食品工业科技》2014年第17期275-279,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31371828)

摘　　要：以黄豆为原料、纯种毛霉发酵腊八豆后发酵过程为研究对象,利用固相微萃取法和气相色谱-质谱联用(SPME-GC-MS)对低温后发酵不同时段的腊八豆中挥发性成分进行了测定。共鉴定出包括烷烃类(2)、烯烃类(29)、杂环类(6)、醇类(10)、醛类(1)、酮类(1)、酸类(2)、酯类(8)、醚类(3)等9类62种化合物。结果表明,随着发酵的进行,杂环类、醛类、酮类等风味化合物有所增加,醇类与酸类化合物的减少伴随着酯类的增加,1-辛烯-3-醇等不良风味逐渐减少,低温发酵有利于减少褐变,促进风味物质的形成。Soybean was chosen as material of this research, and the process of post-fermentation of fermenting soybean with Mucor was chosen as the researching object.solid phase micro-extraction and gas chromatography -mass spectrometry（SPME-GC-MS）were used to determine the volatile substances of fermented soybean with low-temperature fermenting condition at different time.62 volatile compounds were identified, which could be classified as 9 categories including alkanes （ 2 ）, olefins （ 29 ）, aromatics （ d ）, alcohols （ 10 ）, aldehydes （ 1 ）, ketches （ t ）, acids （2）, esters （8）, ethers （3） .The results indicated that during the fermentation, the flavor compounds such as aromatics, aldehydes and ketones were increased, the contents of alcohols and acids compounds were reduced while esters compounds were increased, the contents of bad flavor 1- octen-3-ol etc were reduced gradually.Fermentation in low temperature is beneficial to reduce the browning, promote the formation of flavor substances.

关 键 词：腊八豆 低温发酵 挥发性成分 固相微萃取法与气相色谱-质谱联用 

分 类 号：TS264.2[轻工技术与工程—发酵工程]