甜瓣子发酵不同时期挥发性风味物质组成分析  

Analysis of volatile flavor components from different periods of sweet soybean paste

作　　者：董丹[1] 王猛[1] 车振明[1] 关统伟[1] 

机构地区：[1]西华大学微生物研究所,食品生物技术四川省高校重点实验室,四川成都610039

出　　处：《中国酿造》2015年第6期139-144,共6页China Brewing

基　　金：教育部春晖计划项目(No.13205639);食品生物技术四川省高校重点实验室(No.Szjj2013-045);四川省教育厅基金项目共同资助(No.13205688)

摘　　要：为研究甜瓣子在不同发酵时期风味物质的组成差异,本研究采用顶空固相微萃取(HS-SPME)方法提取挥发性组分,再结合气质联用(GC-MS)检测技术对分别发酵2月、4月、6月、8月甜瓣子进行了检测。结果表明,从4个不同时期甜瓣子样品中检测出7类共计148种化合物。其中酯类所占比例最高,其次是醇类、酸类和酚类。在4个不同时期都检测出的物质有34种,占总检出化合物的22.82%,其中酯类13种,醇醚类7种,醛酮类5种,酸类2种,酚类2种,其他化合物类5种。In order to study the difference of volatile flavor compounds of sweet soybean paste among different periods （two months, four months, six months, eight months）, the volatile compounds were extracted by HS-SPME coupled with GC-MS. A total of 148 compounds divided into 7 subgroups were identified in sweet soybean paste of four periods, mainly including esters, alcohols, acids and phenols. There were 34 kinds of substances detected in four different periods, accounting for 22.82% of total detected compounds, including 13 esters, 7 alcohol ethers, 5 aldoketones, 2 acids, 2 phenols, and 5 other compounds.

关 键 词：甜瓣子 风味物质 酯类 醇类 检测 

分 类 号：Q939.97[生物学—微生物学]