皖北特色神仙豆的营养及其挥发性成分分析  

Analysis on the nutrition and volatile components of Shenxian(fairy) soybean product in the north Anhui region

作　　者：王伟[1] 张永进[1] 蒋中辉 顾正芬 刘玮[1] 叶川[1] 林琳[1] 姜绍通[1] 陆剑锋[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]淮南市焦岗湖忠辉食品有限公司,安徽淮南232180

出　　处：《食品与发酵工业》2014年第7期182-188,共7页Food and Fermentation Industries

基　　金：国家星火计划项目(2012GA710082);淮南市科技计划项目(2010A0100304)

摘　　要：为研究神仙豆的营养及其风味构成,采用国标法、顶空固相微萃取(HS-SPME)和气质联用(GC-MS)等技术,对神仙豆进行了初步分析鉴定。结果表明:神仙豆的基本成分的含量和纳豆非常接近;其挥发性物质主要为9类72种,包括醇类(16种)、含氮类(8种)、酯类(2种)、醛类(14种)、烃类(18种)、酮类(4种)、酸类(3种)、酚类(4种)、醚类(3种)。此外,神仙豆的总游离氨基酸含量为4.70 mg/g,且谷氨酸含量最高,具有较强的鲜味口感。因此,神仙豆制品的风味和营养价值均较好。Shenxian （fairy） bean is a traditional fermented soybean product especially popular in the north Anhui region. To study the nutrition and volatile components of Shenxian bean, the national standard method, head-space solid phase micro-extraction （HS-SPME） and GC-MS analysis were applied. The results indicated that the contents of basic nutrition components of Shenxian bean are very close to natto. A total of 72 compounds were identified and they were classified into nine major groups. Major classes of compounds included alcohols （16）, nitrogenous （8）, esters （2）, aldehydes （ 14）, hydrocarbons （ 18）, ketones （4）, acids （3）, phenols （4） and ethers （ 3 ）. Furthermore, total free amino acids （FAA） of Shenxian bean reached 4.70 mg g-1 with the highest glutamic acid concentration. In conclusion, Shenxian soybean product has a good flavor and higher nutritive values.

关 键 词：神仙豆 挥发性成分 游离氨基酸 顶空固相微萃取 气质联用 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]