采石矶茶干营养组成与挥发性风味物质分析  

Analysis of Nutritional Composition and Volatile Flavor Substances of Caishiji Dried Soybean Curd

作　　者：何莹 陈卓 吴学凤 梁进 周希 郑志 穆冬冬 鲍哲 杨勇 李兴江 HE Ying;CHEN Zhuo;WU Xue-feng;LIANG Jin;ZHOU Xi;ZHENG Zhi;MU Dong-dong;BAO Zhe;YANG Yong;LI Xing-jiang(Key Laboratory for Agricultural Products Processing of Anhui Province,Engineering Research Center of Bio-process,Ministry of Education,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Anhui Engineering Laboratory for Agro-products Processing,Tea and Food Science College of Anhui Agricultural University,Hefei 230009,China;Anhui Maanshan Caishiji Foods Co.,Ltd.,Maanshan 243000,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽省农产品精深加工重点实验室,农产品生物化工教育部工程研究中心,安徽合肥230009 [2]安徽农业大学茶与食品科技学院,安徽省农产品加工工程实验室,安徽合肥230009 [3]安徽马鞍山市采石矶食品有限公司,安徽马鞍山243000

出　　处：《食品工业科技》2020年第10期1-6,共6页Science and Technology of Food Industry

基　　金：国家重点研发计划(2018YFD0400404,2018YFD0400601);国家自然科学基金青年科学基金(31601465);安徽省重大科技公关项目(18030701146,18030701154)。

摘　　要：本文采用国标方法测定采石矶茶干的营养成分,顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)技术测定其挥发性风味物质。结果表明:茶干中的水分含量49.53 g/100 g、盐含量2.49 g/100 g、脂肪含量6.00 g/100 g、氨基酸态氮含量0.85 g/100 g、氨基酸总含量24.02 g/100 g、总酸0.32 g/100 g;共检测出48种挥发性风味物质,包括酯类10种,醛类7种,醇类7种,酸类2种,酮类2种,吡啶类5种,烃类4种,其他类11种。其中,主要特征香气包括醇类(2-甲基-1-丁醇、3-辛醇)、醛类(糠醛、苯甲醛、壬醛)、酯类(庚酸乙酯、己酸乙酯、辛酸乙酯、苯甲酸乙基己酯)、茴香脑与双戊烯,极好的赋予了茶干进口香醇、口感细腻的独特风味,本研究结果可为茶干的深入研究提供一定参考。In this paper,the national standard method was used to determine the nutritional components of Caishiji dried soybean curd,and the volatile flavor compounds were determined by headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The results showed that the moisture content was 49.53 g/100 g,salt content was 2.49 g/100 g,fat content was 6.00 g/100 g,amino acid nitrogen content was 0.85 g/100 g,amino acid content was 24.02 g/100 g and total acid was 0.32 g/100 g in Caishiji dried soybean curd.48 kinds of volatile compounds were isolated and identified,which including 10 esters,7 aldehydes,7 alcohols,2 acids,2 ketones,5 pyridines,4 hydrocarbons and 11 others compounds.Among them,the main characteristic aroma included alcohols(2-methyl-1-butanol,3-octanol),aldehydes(furfural,benzaldehyde,nonanal),esters(ethyl heptanate,ethyl caproate,ethyl caproate,ethyl hexyl benzoate),anethole and dipentene,which endowed Caishiji dried soybean curd with excellent fragrance,unique flavor and delicate taste.The results would provide a scientific basis of certain value for future research.

关 键 词：采石矶茶干 顶空固相微萃取(HS-SPME) 气相色谱-质谱(GC-MS) 营养成分 挥发性风味物质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]