郫县豆瓣特征香气物质的研究鉴定  

Research and identification of characteristic flavor compounds from Pixian soybean pastes

作　　者：刘平[1] 翟刚 陈功[3] 黄湛[1] 李峰[3] 谢彪[3] 

机构地区：[1]西华大学生物工程学院,四川成都610039 [2]四川省经济和信息化委员会,四川成都610013 [3]四川省食品发酵工业研究设计院,四川温江611130

出　　处：《中国酿造》2015年第1期27-32,共6页China Brewing

基　　金：四川省经信委资助项目

摘　　要：以三种一级传统郫县豆瓣为研究对象,通过同时蒸馏萃取法(SDE)提取豆瓣中的挥发性化合物,再通过气质联用技术(GC-MS)对其进行定性定量分析,进一步采用气相色谱-嗅觉测量法(GC-O)及香气活性值法(OAV值)对郫县豆瓣中的特征香气物质进行鉴定。结果发现,在三种郫县豆瓣中共检测出112种挥发性物质,其中糠醛、异戊醛、3-甲硫基丙醛、芳樟醇、苯乙醇、4-乙基-2-甲氧基苯酚、十六酸乙酯对郫县豆瓣的贡献最大(OAV值>1),初步确定此七种香气化合物为一级传统郫县豆瓣中的特征香气物质。The volatile flavor compounds from three first-level traditional Pixian soybean pastes were extracted by simultaneous distillation-extraction,isolated and identified by GC-MS.Then the characteristic flavors were appraised by gas chromatography-olfatometry and odour activity value.Results showed that 112 volatile compounds were identified in three first-level traditional Pixian soybean pastes,and the volatiles including furaldehyde,isovaleraldehyde,3-methylthiopropoanaldehyde,linalool,phenethyl alcohol,4-ethyl-2-methoxyphenol and ethyl palmitate were found to exhibit maximum contribution to Pixian soybean pastes flavor.The seven aroma compounds were identified as the characteristic flavors of first-level Pixian soybean pastes.

关 键 词：郫县豆瓣 同时蒸馏萃取 特征香气 气质联用 

分 类 号：TS264.24[轻工技术与工程—发酵工程]