曲霉型豆豉快速发酵工艺生产过程中的挥发性成分对比分析  

Comparative analysis of volatile components in the rapid fermentation process of Aspergillus-type Douchi

作　　者：文鹤 查双龙 胡祥飞 张盼文 杨慧林[1] 王筱兰[1] WEN He;ZHA Shuanglong;HU Xiangfei;ZHANG Panwen;YANG Huilin;WANG Xiaolan(College of Life Science,Jiangxi Normal University,Nanchang 330022,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330027,China)

机构地区：[1]江西师范大学生命科学学院,江西南昌330022 [2]食品科学与技术国家重点实验室(南昌大学),江西南昌330027

出　　处：《食品与发酵工业》2021年第16期239-246,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31760449);江西省自然科学基金青年基金项目(20181BAB214003)。

摘　　要：豆豉是中国传统发酵食品,为探究曲霉型豆豉快速发酵工艺生产过程中挥发性成分的变化,采用固相微萃取-气相色谱质谱联用技术(solid phase micro-extraction-GC-MS,SPME-GC-MS)对蒸煮、制曲、洗曲及后酵4阶段挥发性成分进行检测。结果显示,生产过程中挥发性成分包括酯、酮、酚、醇、醛、酸、吡嗪、呋喃、芳香族等九大类化合物;蒸煮阶段共检测出67种挥发性成分,主要包括醇、酚和醛等,挥发性成分含量较高的为1-辛烯-3-醇、正己醇、甲基麦芽酚,其中1-辛烯-3-醇是豆腥味的主要来源;制曲阶段共检测出70种挥发性成分,主要包括醇、芳香族、酸和呋喃等,挥发性成分含量较高的为1-辛烯-3-醇、苯乙烯、2-正戊基呋喃,并发生了轻度的美拉德反应;洗曲阶段共检测出67种挥发性成分,主要包括酸、醇、芳香族和呋喃等,大量1-辛烯-3-醇被水洗掉;后酵阶段共检测出81种挥发性成分,主要包括醛、酸、酚和吡嗪等,该阶段美拉德反应剧烈,苯甲醛、可卡醛、愈创木酚、2,5-二甲基吡嗪、2-甲基吡嗪等挥发性成分大量形成。研究表明,快速发酵工艺曲霉型豆豉生产过程中,无论是从挥发性成分的种类还是从含量来看,在制曲阶段仅形成少量挥发性成分,后酵阶段是豆豉挥发性风味物质形成的主要阶段。Aspergillus-type Douchi is a traditional Chinese fermented food.In order to explore the changes of volatile components in the rapid fermentation process of Aspergillus-type Douchi,gas chromatography-mass spectrometry coupled with solid phase micro-extraction(SPME-GC-MS)was used to detect the volatile components in cooking,making,washing and post-fermentation.The volatile components in the production process included nine kinds of compounds,i.e.esters,ketones,phenols,alcohols,aldehydes,acids,pyrazines,furans and aromatics groups.Sixty-seven volatile components were detected in the cooking stage,mainly including alcohols,phenols and aldehydes.The highest volatile components were 1-octene-3-ol,n-hexanol and maltol,among which 1-octene-3-ol was the main source of bean odor.Seventy volatile components were detected in the making stage,mainly including alcohols,aromatic groups,acids and furans.The higher volatile components were 1-octene-3-alcohol,styrene,2-n-pentylfuran,while mild Maillard reaction occurred.Sixty-seven volatile components were detected in the washing stage,mainly including acids,alcohols,aromatics and furans.A large number of 1-octene-3-ol were washed away.Eight-one volatile components were detected in the post-fermentation stage,mainly including aldehydes,acids,phenols and pyrazines.At this stage,the Maillard reaction was intense,large amount of benzaldehyde,cocal,guaiacol,2,5-dimethylpyrazines,2-methylpyrazines and other volatile components were produced.In the production process of Aspergillus-type Douchi with rapid fermentation,the production of volatile components was limited in the making stage,and the post-fermentation stage was the main stage of the formation of volatile flavor substances in Aspergillus-type Douchi.

关 键 词：固相微萃取-气相色谱质谱联用技术 曲霉型豆豉 快速发酵工艺 挥发性成分 蒸煮 制曲 洗曲 后酵 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.63[轻工技术与工程—食品科学与工程]