混合菌种发酵红豆腐特征香气成分的鉴定  

Identification of characteristic aroma compounds in red bean corruption fermented by mixed strain

作　　者：崔晓红[1] 高柳[1] 邓小飞[1] 赵金梅[1] 马力[1] 刘平[1] 

机构地区：[1]西华大学食品与生物工程学院,四川成都610039

出　　处：《食品与发酵工业》2017年第2期185-190,共6页Food and Fermentation Industries

基　　金：教育部春晖计划项目(Z2014062);四川省教育厅项目(15ZA0140);西华大学研究生创新基金项目(ycjj2016044);省级大学生创新创业训练计划项目(201610623073)

摘　　要：为了研究雅致放射毛霉和少根根霉混合发酵红豆腐的特征香气成分,采用顶空固相微萃取的方法对混菌发酵红豆腐的挥发性成分进行提取,通过气相色谱-嗅闻法(gas chromatography-olfactometry,GC-O)结合气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)进行香气成分分析,主要采用检测频率法及香气活性值(odor activity value,OAV)法,确定红豆腐中的特征性香气成分。分析结果表明,红豆腐的特征香气成分有丁酸乙酯、3-甲硫基丙醛、异戊酸、苯甲醛、苯酚、己酸乙酯、辛酸乙酯、芳樟醇、苯乙醇、吲哚,这些化合物对红豆腐的香气具有重大贡献。The red bean corruption is a kind of sufu with long production history and strong local characteristics. The characteristic aroma compounds in red bean corruption fermented by Actinomucor elegans and Rhizopus arrizus were analyzed by head space solid-phase microextraction （HS-SPME） combined with gas chromatography-mass spectrometry （GC-MS） and gas chromatography-olfactometry （GC-O）. Odorants of fermented bean curd were investigated by detection frequency method and odor active values method. It showed that characteristic aroma compounds were composed by a variety of compounds including ethyl butyrate, 3- （methylthio） propionaldehyde, isovaleric acid, benzaldehyde, phenol, ethyl caproate, ethyl caprylate, 3,7-dimethylocta-1,6-dien-3-ol, phenethyl alcohol, and indole.

关 键 词：红豆腐 特征香气 气相色谱-闻香法 检测频率法 香气活性值 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ920.1[轻工技术与工程—食品科学与工程]