响应面优化传统发酵豆酱风味物质萃取条件的研究  

Optimizing HS-SPME Extraction for Flavor Compounds of Traditional Fermented Soybean Paste by Response Surface Methodology

作　　者：韩翠萍[1] 汤慧娟[1] 赵月[1] 王宗莹[1] 程建军[1] 田波[1] 李杨[1] 谢凤英[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《大豆科技》2015年第6期14-20,共7页Soybean Science & Technology

基　　金：黑龙江省教育厅科学技术研究项目面上项目(12521018)

摘　　要：本研究采用顶空固相微萃取方法(HS-SPME)优化黑龙江传统发酵豆酱风味物质萃取条件,结合响应面试验并考虑到实际操作条件,得出了最佳萃取条件为:萃取温度62℃,萃取时间41 min,解析时间2 min。风味物质检测鉴定采用顶空固相微萃取和气质联用法,对发酵一个月的传统豆酱样品进行鉴定,共鉴定出34种挥发性风味物质成分,主要包括烷烯烃类、酯类和芳香类,这些物质对黑龙江省传统发酵豆酱风味贡献最大,可能为黑龙江省传统发酵豆酱的特征风味物质。The optimum extraction conditions for flavor compounds of traditional fermented soybean paste were established by head-space solid phase micro extraction （HS-SPME）in combination with response surface methodology at actual accepted conditions. The optimum extraction conditions were temperature of 620C, extraction duration of 41.0 min and parsing duration of 2 min. Thirty-four volatile flavor ingredients including alkyl olefins, esters, aldehydes, ketones, and fragrant aromatic compounds were identified by HS-SPME to a one-month traditional fermented soybean paste samples. These ingredients contributed a lot to the flavor of traditional fermented soybean paste, and probably be the special flavor substances for the traditional fermented soybean paste in Heilongjiang province.

关 键 词：传统豆酱 风味物质 顶空固相微萃取 气质联用 响应面法 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]