基于不同发酵方法制作的曲拉中挥发性风味物质分析  

Analysis of volatile flavor compounds in Qula samples fermented with different method

作　　者：郭婷[1] 张健[1] 杨贞耐[1] 

机构地区：[1]北京工商大学,北京食品营养与人类健康高精尖创新中心,北京100048

出　　处：《食品工业科技》2017年第8期209-213,238,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31371804);公益性行业(农业)科研专项(201303058)

摘　　要：采用顶空-固相微萃取(HS-SPME)方法对传统自然发酵的曲拉与商品发酵剂制作的曲拉样品进行预处理,利用气相色谱-质谱法(GC-MS)检测样品中的挥发性风味成分。经NIST14质谱数据库检索结合文献对照,从传统自然发酵的曲拉中检出29种挥发性风味成分,商品发酵剂制作的曲拉中检出53种,这些挥发性成分中主要包括酸类、醇类、酮类、醛类、酯类、烃类、芳香类。不同发酵方法制作的曲拉中风味物质的种类及含量都存在一定的差异性,这也是使用相同原料不同发酵方法制作的曲拉产生特别的风味的主要原因。In this work, the composition of volatile flavor components in Chinese Qula fermented with traditional method and Qula fermented with commercial culture was determined by headspace- solid phase microextraction （ HS- SPME） coupled with gas chromatography-mass spectrometry（ GC-MS）.According to the NIST 14 MS spectral library and reference data,29 and 53 volatile compounds in Chinese Qula fermented with traditional method and Qula fermented with commercial culture were identified, respectively. These volatile components included acids, alcohols, ketones, aldehydes, esters, hydrocarbons and aromatics.The results showed Qula fermentation with the commercial culture could result in the production of more volatile flavor components than the Chinese Qula fermented with traditional method.This might be the main reason why Chinese Qula fermented with traditional method and Qula fermented with commercial culture had distinct volatile flavor components.

关 键 词：曲拉 气相色谱-质谱联用(GC-MS) 固相微萃取(SPME) 挥发性风味物质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]