东北特产许氏大酱中挥发性成分的提取与分析  

Extraction and Analysis of Volatile Flavor Constituents of Xu Shi Soybean Paste as Northeast Special Product

作　　者：孙洁雯 杨克玉[1] 李燕敏[1] 刘玉平[1] 

机构地区：[1]食品营养与人类健康北京高精尖创新中心,食品质量与安全北京实验室,北京市食品风味化学重点实验室,北京工商大学,北京100048

出　　处：《食品研究与开发》2015年第14期115-120,共6页Food Research and Development

摘　　要：为了研究作为东北特产的许氏大酱的挥发性成分,采用同时蒸馏萃取法对许氏大酱挥发性成分进行提取,并考察了原料量和提取时间对结果的影响。提取物经气-质联用仪分析,结合计算保留指数和NIST11谱库检索,确定了许氏大酱中挥发性成分的种类,采用内标法确定了挥发性成分在许氏大酱中的含量。共鉴定出33种挥发性成分,在许氏大酱中含量为24.41μg/g,包括酯类13种(8.24μg/g)、醛类5种(11.74μg/g)、杂环类4种(0.87μg/g)、酮类3种(0.85μg/g)、含硫化合物2种(0.36μg/g)、其他类6种(2.35μg/g)。其中3-甲基丁醛、2-甲基丁醛、乙酸乙酯含量较大,且香气活性值(OAV值)>1,且数值较高,属于许氏大酱特征性香气成分。此外,己醛、苯乙醛、3-辛酮、二甲基二硫、2,3-戊二酮、2-戊基呋喃虽含量较少,但OAV值>1,且数值较高,对许氏大酱整体香气贡献较大。The characteristic aroma components in XuShi soybean paste as Northeast Special Product were extracted by simultaneous distillation-extraction （SDE）. The operating conditions of SDE were optimized for their effect on the analysis of flavors , including amount of raw materials and extraction time. Based on the calculated retention indices and RI qualitative analysis , 33 compounds were identified in XuShi soybean paste , Their total content in XuShi soybean paste was 24.41μg/g. These compounds included 13 esters（8.24μg/g）, 5 aldehydes （11.74μg/g）, 4 heterocyclic compounds （0.87μg/g）, 3 ketones （0.85μg/g）, 2 sulfur-containing ethers（0.36μg/g）,6 other compounds（2.35μg/g）. The major aroma components were 3-Methyl-butanal, 2-Methyl-butanal, ethyl acetate. Hexanal, benzeneacetaldehyde, 3-Octanone , dimethyl disulfide, 2,3-Pentanedione , 2-Pentyl furan made a greater contribution to the odor characteristics of XuShi soybean paste.

关 键 词：东北特产 许氏大酱 挥发性成分 同时蒸馏萃取(SDE) 气-质联用(GC-MS) 香气活性值(OAV值) 

分 类 号：O657.63[理学—分析化学] TS264.24[理学—化学]