HS-SPME-GC-MS/O联用分析酱油中的香气活性化合物  

Identification of Aroma-active Compounds in Soy Sauce by HS-SPME-GC-MS/O

作　　者：赵谋明[1] 蔡宇[1] 冯云子[1] 崔春[1] 赵海峰[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2014年第11期204-212,共9页Modern Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2013AA102106-02;2012BAD34B03;2012BAK17B11);国家高技术研究发展计划(SS2012AA022502;SS2013AA100106)

摘　　要：通过顶空-固相微萃取(HS-SPME)和气相色谱-质谱/嗅闻技术(GC-MS/O)联用,研究酱油的香气组成。GC-MS共分离鉴定出酱油中挥发性化合物109种,其中醇类物质含量最高,占总挥发性化合物的75.82%,其次是醛类、酯类、酸类和呋喃(酮)类等。采用GC-MS/O鉴定出39种为香气活性物质,其中,3-甲基丁醛,2-甲基丁醛,2-甲基丙醛,3-甲硫基丙醛,乙醇,4-羟基-2-乙基-5-甲基-3(2H)-呋喃酮(HEMF),苯乙醛,1-辛烯-3-醇,2-甲基丙酸乙酯,2-甲基丁醇,3-甲基丁醇,二甲基三硫,4-羟基-2,5-二甲基-3(2H)-呋喃酮(HDMF),乙酸和愈创木酚是OAV值大于20且香气强度评分大于2的关键香气活性物质,它们为酱油整体香味贡献麦芽香,烤土豆香味,醇香,焦糖香,花香味,蘑菇香味,果香味,洋葱味,烟熏味等,综合组成了酱油独特的发酵豆制品风味。The aroma compositions of soy sauce were analyzed using headspace-solid-phase microextraction （HS-SPME） combined with gas chromatography-mass spectrometry/olfactometry （GC-MS/O）. A total of 109 volatile compounds were isolated and identified by GC-MS. Among them, alcohols were dominant （75.82%）, followed by aldehydes, esters, acids, and fumnones. Thirty-nine aroma-active compounds were identified by GC-MS/O. The key aroma-active compounds were 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, 3-（methylthio） propanal, ethanol, 4-hydroxy-2-ethyl-5-methyl-3（2H）-fftranone （HEMF）, phenylacetaldehyde, 1-octen-3-ol, ethyl isobutyrate, 2-methylbutanol, 3-methylbutanol, dimethyl trisulfide, 4-hydroxy-2,5-dimethyl-3（2H）-furanone （HDMF）, acetic acid, and 2-methoxyphenol. Their odor activity values （OAVs） were above 20, and their aroma intensity scores were more than 2.0. They contribute malty, baked potato-like, alcoholic, caramel-like, floral, mushroom-like, fruity, onion-like, and smoky flavors to the overall flavor of soy sauce, constituting the unique aroma of fermented soy sauce.

关 键 词：酱油 顶空-固相微萃取 气-质联用 气相色谱-嗅闻检测技术 风味活性物质 香气活性值 

分 类 号：TS264.21[轻工技术与工程—发酵工程]