电子舌-固相微萃取-气相色谱-质谱联用比较3种不同干燥方式对浏阳豆豉品质的影响  

Comparison of the Effects of Three Different Drying Methods on the Quality of Liuyang Douchi as Analyzed by Electronic Tongue and SPME-GC-MS

作　　者：谢靓[1,2] 蒋立文[1,2] 涂彬[1,2] 陈淼芬[1,3] 廖卢艳[1] 刘德明[1,3] 周辉[1] XIE Jing JIANG Liwen TU Bin CHEN Miaofen LIAO Luyan LIU Deming ZHOU Hui(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China Center of Analytical Service, Hunan Agricultural University, Changsha 410128, China)

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [3]湖南农业大学分析测试中心,湖南长沙410128

出　　处：《食品科学》2016年第22期92-98,共7页Food Science

基　　金：国家自然科学基金面上项目(31571819)

摘　　要：以湖南浏阳豆豉为研究对象,比较自然晒制、烘箱烘干和微波烘干3种不同干燥方式对浏阳豆豉挥发性成分的影响。采用固相微萃取和气相色谱-质谱联用技术结合电子舌,比较3种不同干燥方式处理的豆豉样品之间差异。结果表明:三者干燥方式理化指标差异不大,自然晒制、烘箱烘干、微波烘干的挥发性成分分别有31、33种和22种,自然晒制豆豉主要挥发性成分包括2,3,5,6-四甲基吡嗪(24.10%)、2-甲基丁酸乙酯(19.91%)、2-甲基丁酸(7.82%)、3-甲基-1-丁醇乙酸酯(7.65%)、2,3,5-三甲基吡嗪(7.53%)。烘箱烘干豆豉以乙酸乙酯(3.27%)、2,3-丁二醇(4.23%)、糠基甲基苯丙胺(4.23%)、2-(2-甲基丙基)-3,5,6-三甲基吡嗪(4.13%)、3-辛酮(4.10%)为主。微波烘干豆豉含3-甲基丁酸(27.96%)、2,3,5,6-四甲基吡嗪(13.28%)、2-甲基丁酸(10.55%)、甲酰肼(10.33%)、2,3,5-三甲基吡嗪(6.28%)比例占优。3种干燥方式后的豆豉味道也有差异,其中自然晒制、烘箱烘干2种干燥方式处理后豆豉的味道较接近,它们与微波烘干处理方式的差异主要表现在第2主成分上,即鲜味、苦味和咸味。This study compared the effects of three different drying methods i.e., natural drying, oven drying and microwave drying on the volatile composition of Liuyang douchi. The volatile components were extracted by solid phase microextraction（SPME） and analyzed by electronic tongue and gas chromatography-mass spectrometry（GC-MS）. The results showed that douchi samples obtained by the three drying methods exhibited only slight differences in physicochemical parameters. A total of 31, 33, and 22 volatile components were identified from the naturally dried, oven dried, and microwave dried samples, respectively. The main volatile components of naturally dried douchi were tetramethyl pyrazine（24.10%）, ethyl-2-methylbutyrate（19.91%）, 2-methyl butyric acid（7.82%）, 1-butanol, 3-methyl-acetate（7.65%）, and 2,3,5-trimethyl pyrazine（7.53%）. The main volatile components of oven dried douchi were acetic acid ethyl ester（3.27%）, 2,3-butanediol（4.23%）, furfuryl methamphetamine（4.23%）, 2-（2-methyl propyl）-3,5,6-trimethyl pyrazine（4.13%）, and 3-octanone（4.10%）. The main volatile components of microwave dried douchi were 3-methyl butyric acid（27.96%）, 2,3,5,6-tetramethyl pyrazine（13.28%）, 2-methyl butyric acid（10.55%）, benzoyl hydrazine（10.33%）, and 2,3,5-trimethyl pyrazine（6.28%）. The tastes of the three douchi samples were different, and the naturally dried and oven dried samples had similar taste properties, differing from the microwave dried douchi mainly in terms of the second principal component, umami, bitterness and saltiness.

关 键 词：浏阳豆豉 自然晒制 烘箱烘干 微波烘干 挥发性成分 电子舌 

分 类 号：TS201.3[轻工技术与工程—食品科学]