顶空固相微萃取法对两种大豆发酵豆豉挥发性成分的比较  

Comparison of Volatile Components in Two Soybean Fermented Soya Bean by Headspace Solid-phase Microextraction

作　　者：谢兰心 樊晓博[1] XIE Lan-xin;FAN Xiao-bo(Weinan Vocational and Technical College, Weinan 714000, China)

机构地区：[1]渭南职业技术学院,陕西渭南714000

出　　处：《中国调味品》2018年第4期85-89,共5页China Condiment

摘　　要：用相同的发酵菌种和方法将2种原料豆制成豆豉,采用顶空固相微萃取(SPME)法对黑豆豉和黄豆豉的挥发性成分进行提取,用气相-质谱联用(GC-MS)和气相吸闻技术对豆豉内的挥发性成分进行测定,并对结果进行比较,同时比较2种成品豆豉的理化指标。结果发现:2种豆豉的挥发性成分具有明显差异,2种豆豉具有不同的特征风味物质。Firstly,test the main ingredients of two material beans,the black bean and the soybean,and the two kinds of beans are fermented by the same method.And then,use SPME（Solid-phase Microextraction）method to extract the volatile components of the two fermented soya beans.Thirdly,the volatile components will be isolated and identified by GC-MS.Finally,compare the physical and chemical indexes of two fermented soya beans.It is found that there are significant differences between the volatile components of two fermented soya beans,and the volatile components extracted by different methods are different.

关 键 词：豆豉 顶空固相微萃取 挥发性成分 提取 气相-质谱联用 

分 类 号：TS201.1[轻工技术与工程—食品科学]