4种市售酱油挥发性成分研究  

Study of the Volatile Components of Four Kinds of Marketed Soy Sauce

作　　者：姬晓悦 JI Xiao-yue(Advanced Analysis and Testing Center of Nanjing Forestry University,Nanjing,Jiangsu 210037)

机构地区：[1]南京林业大学现代分析测试中心,江苏南京210037

出　　处：《安徽农业科学》2018年第28期172-175,190,共5页Journal of Anhui Agricultural Sciences

基　　金：南京林业大学现代分析测试中心创新基金(2016-020)

摘　　要：[目的]研究4种市售酱油的挥发性成分。[方法]将顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和气相色谱/质谱联用(gas chromatography/mass spectrometry,GC/MS)技术结合,分析与比较了4种常见市售酱油的挥发性成分,并对固相微萃取条件进行了优化。[结果]确定HS-SPME较佳的试验条件:65μm PDMS/DVB萃取头,萃取温度为60℃,萃取时间为40 min,解析时间为3 min,样品量为75 m L。在此条件下,在海天特级金标生抽、鲁花自然鲜酱香酱油、李锦记精选生抽和欣和六月鲜特级酱油中分别检测出34、30、33、31种化合物,主要为醇类、酯类和酚类等物质。[结论]不同酱油所含的挥发性成分的种类及含量均存在着明显的差异。该方法为科学评价和鉴别酱油的内在质量提供理论依据。[Objective]The research aimed to study the volatile constituents of four kinds of marketed soy sauces.[Method]The volatile components of four kinds of marketed soy sauce were analyzed and compared by the headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography/mass spectrometry(GC/MS),and the conditions of solid phase microextraction were optimized.[Result]The optimum experimental conditions of HS-SPME were determined as follows:the 65μm PDMS/DVB fiber was used,the extraction temperature was 60℃,the extraction time was 40 min,the desorption time was 3 min,and the sample amount was 75 mL.Under these conditions,34,30,33 and 31 compounds were detected in the Haitian premium golden label superior light soy sauce,Luhua soy sauce aroma style,Lee Kum Kee selected soy sauce and June fresh premium soy sauce,which were mainly alcohols,esters and phenols.[Conclusion]There are significant differences in the types and contents of volatile components contained in different soy sauces.This method provides a theoretical basis for the scientific evaluation and identification of the intrinsic quality of soy sauce.

关 键 词：酱油 挥发性成分 气相色谱-质谱联用 顶空固相微萃取 

分 类 号：TS261.21[轻工技术与工程—发酵工程]