乙醚萃取法分析郫县豆瓣酱重要香气成分  

Analysis of Important Aroma Components in Pixian Bean Paste by Diethyl Ether Extraction

作　　者：赵聪 范文来[1] 徐岩 ZHAO Cong;FAN Wenlai;XU Yan(Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]教育部工业生物技术重点实验室,江南大学生物工程学院,江苏无锡214122

出　　处：《食品科学》2021年第12期184-188,共5页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400503)。

摘　　要：为明确郫县豆瓣酱的重要香气成分,应用不同提取方法萃取豆瓣酱香气物质,分析出乙醚为最优。将乙醚萃取液分成酸-水溶性和中-碱性2个组分,使用气相色谱-闻香法和气相色谱-质谱法,在郫县豆瓣酱中鉴定出46种香气物质,其中醇类5种、挥发性有机酸类13种、醛酮类7种、酚类11种、芳香族类5种、杂环类3种以及吡嗪类2种。首次在郫县豆瓣酱中鉴定出3,4-二甲基-2,5-呋喃二酮、巴豆酸、2,6-二甲氧基苯酚、3-甲基-1,2-环戊二酮、γ-丁内酯和3,4-二甲基苯甲醛6个香气物质。研究发现香气强度较大的物质有乙酸、3-甲基丁酸、3-甲基戊酸、2-苯乙醇、2,5-二甲基-4-羟基-3(2H)-呋喃酮、苯酚、1-辛烯-3-酮、3-甲硫基丙醛和丁子香酚,这些化合物是郫县豆瓣酱重要的香气物质。In order to clarify the important aroma substances of Pixian bean paste,different extraction methods were applied to extract the aroma substances in Pixian bean paste,and ether was selected as the optimal extraction solvent.The ether extract was fractionated into an acid-water soluble component and a neutral-alkaline component for analysis by gas chromatography-olfactometry(GC-O)and gas chromatography-mass spectrometry(GC-MS).A total of 46 aroma substances were identified in Pixian bean paste,including 5 alcohols,13 volatile organic acids,7 aldehydes and ketones,11 phenols,5 aromatics,3 heterocyclics,and 2 pyrazines.Six aroma compounds including 3,4-dimethyl-2,5-furandione,crotonicacid,2,6-dimethoxyphenol,3-methyl-1,2-cyclopentanedione,γ-butyrolactoneand 3,4-dimethylbenzaldehyde were first identified in Pixian bean paste.Acetic acid,3-methylbutyric acid,3-methylvaleric acid,2-phenylethanol,2,5-dimethyl-4-hydroxy-3(2H)-furanone(HDMF),phenol,1-octen-3-one,3-methylthiopropionaldehyde and eugenol were identified as important aroma substances of Pixian bean paste.

关 键 词：郫县豆瓣酱 气相色谱-闻香法 气相色谱-质谱法 香气物质 2 6-二甲氧基苯酚 3 4-二甲基-2 5-呋喃二酮 

分 类 号：TS261.2[轻工技术与工程—发酵工程]