基于SPME-GC-MS技术分析曲霉型豆豉生产过程中的挥发性成分变化  

Change of volatile compounds in Aspergillus-type Douchi during processing evaluated by SPME-GC-MS

作　　者：李金林[1,2,3] 万亮 王维亚 黄丽 王筱兰 涂宗财[1,3] LI Jinlin;WAN Liang;WANG Weiya;HUANG Li;WANG Xiaolan;TU Zongcai((National R&D Center for Freshwater Fish Processing,Jiangxi Normal University,Nanchang 330022,China;Nanchang Key Laboratory of Food Safety Detection and Controlling,Nanchang Institute for Food and Drug Control,Nanchang 330012,China;Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province,Jiangxi Normal University,Nanchang 330022,China)

机构地区：[1]江西师范大学国家淡水鱼加工技术研发专业中心,江西南昌330022 [2]南昌市食品药品检验所南昌市食品安全检测与控制重点实验室,江西南昌330012 [3]江西师范大学江西省淡水鱼高值化利用工程技术研究中心,江西南昌330022

出　　处：《食品与发酵工业》2020年第15期252-257,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(31760445);国家现代农业产业技术体系专项基金项目(CARS-45);江西省优势科技创新团队建设计划项目(20171BCB24004)。

摘　　要：豆豉是中国传统发酵豆制品,为探清江西曲霉型豆豉风味物质的形成过程,采用固相微萃取-气相色谱-质谱联用(gas chromatography-mass spectrometry coupled with solid phase micro-extraction,SPME-GC-MS)技术,在对比研究DVB/CAR/PDMS、PDMS/DVB、Carboxen/PDMS、PDMS 4种萃取头萃取效果基础上,分析豆豉生产制曲、后酵及干燥三阶段挥发性成分。结果显示,PDMS/DVB萃取头最适合豆豉挥发性成分萃取,制曲阶段检出24种成分,含呋喃1种、吡嗪5种、醛4种、醇3种、酮2种、酸2种、酚4种、其他3种;后酵样品检出45种成分,包括呋喃3种、吡嗪4种、醛7种、醇5种、酮2种、酸4种、酯11种、硫化物2种、酚5种、其他2种。干豆豉鉴定出50种物质,为呋喃3种、吡嗪6种、醛7种、醇7种、酮2种、酸4种、酯11种、硫化物2种、酚5种、其他3种。研究表明,制曲阶段初步形成了少量挥发性物质,后酵阶段挥发性物质在数量和含量上得到显著增加,是豆豉风味形成的主要阶段,干燥会略微改变风味物质含量,但对豆豉整体风味影响不大。Douchi is a traditional Chinese fermented soybean product.To investigate the formation of flavor compounds in Jiangxi Aspergillus-type Douchi during fermentation,the volatile components at three stages of Douchi fermentation was analyzed by gas chromatography-mass spectrometry coupled with solid phase micro-extraction(SPME-GC-MS),and the extraction efficacy of fibers DVB/CAR/PDMS,PDMS/DVB,Carboxen/PDMS and PDMS was also compared.Results indicated that the PDMS/DVB fiber was suitable for the volatiles extraction from soybean product.A total of 24 volatile compounds,including 1 furan,5 pyrazines,4 aldehydes,3 alcohols,2 ketones,2 acids,4 phenols,and 3 other compounds,were identified in soybean after koji-making,45 compounds(3 furans,4 pyrazines,7 aldehydes,5 alcohols,2 ketones,4 acids,11 esters,2 sulfides,5 phenols,and 2 other compounds)were detected in the post-fermentation samples.50 compounds,including 3 furans,6 pyrazines,7 aldehydes,7 alcohols,2 ketones,4 acids,11 esters,2 sulfides,5 phenols,and 3 other compounds,were found in dried Douchi.Therefore,small amounts of volatile compounds were formed after koji-making and more volatile compounds were found during post fermentation,the key stage for flavor compounds formation,with higher content.Dry process could change the content of flavor compounds slightly,but would not change the flavor characteristic of Douchi in whole.

关 键 词：固相微萃取-气相色谱-质谱联用 曲霉型豆豉 制曲 后酵 干燥 挥发性成分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]