郫县豆瓣炒制后挥发性风味物质的分析  

Analysis of Volatile Flavor Components of Fried Pixian Soybean Paste

作　　者：陈丽兰[1] 陈祖明[1] 袁灿 CHEN Li-lan;CHEN Zu-ming;YUAN Can(Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院,成都610100

出　　处：《中国调味品》2020年第4期177-180,共4页China Condiment

基　　金：四川省哲学社会科学重点研究基地——川菜发展研究中心项目(CC17Z10);四川省教育厅项目(18ZB0437);四川旅游学院校级项目(19SCTUZY04)。

摘　　要：采用顶空固相微萃取(HS-SPME)法提取经过炒制的郫县豆瓣的挥发性风味物质,通过气相色谱-质谱联用(GC-MS)进行分析和鉴定。结果表明:炒制初期,郫县豆瓣的特征性风味物质异戊醛、苯乙醛、3-甲硫基丙醛、2-甲基丁酸乙酯、异戊酸乙酯还存在;而郫县豆瓣的特征性风味物质四甲基吡嗪、苯乙醇、芳樟醇、4-乙基愈创木酚、2-乙基苯酚部分特征风味物质已消失。郫县豆瓣炒制完成后,异戊醛、苯乙醛、3-甲硫基丙醛、2-甲基丁酸乙酯、异戊酸乙酯依然得以保留,但含量发生了变化。由此可见,郫县豆瓣炒制后特征风味物质发生了变化。炒制后检测出的风味物质共29种,具体每种成分对郫县豆瓣风味的影响有待进一步研究。Headspace solid-phase microextraction(HS-SPME)is used to extract the volatile flavor components from fried Pixian soybean paste.The volatile flavor components are analyzed and identified by gas chromatography-mass spectrography(GC-MS).The results show that some characteristic aroma compounds such as isovaleraldehyde,phenylacetaldehyde,3-methylthiopropanal,ethyl-2-methylbutyrate,ethyl isovalerate in Pixian soybean paste exist at the initial stage of frying,while some characteristic aroma compounds such as tetramethylpyrazine,phenethyl alcohol,linalool,4-ethylguaiacol and 2-ethylphenol in Pixian soybean paste disappear at the initial stage of frying.Isovaleraldehyde,phenylacetaldehyde,3-methylthiopropanal,ethyl-2-methylbutyrate,ethyl isovalerate are retained after the frying of Pixian soybean paste,but the content has changed,which shows that the characteristic flavor substances in Pixian soybean paste have changed greatly after frying.Totally 29 compounds are identified in the fried Pixian soybean paste,the influence of each ingredient on the flavor of fried Pixian soybean paste needs further study.

关 键 词：郫县豆瓣 炒制 挥发性风味物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]