传统小吃夹丝豆腐干挥发性风味成分分析  

Analysis on the Volatile Flavor Components in Leshan Dried Beancurd with Turnip Fillings

作　　者：王燕[1] 胡强[1] 王延云[1] 刘雨馨 WANG Yan;HU Qiang;WANG Yan-yun;LIU Yu-xin(College of Life Science,Leshan Normal University,Leshan 614000,China)

机构地区：[1]乐山师范学院生命科学学院,四川乐山614004

出　　处：《中国调味品》2021年第11期146-150,共5页China Condiment

基　　金：四川省科技计划项目基金(2019ZHFP0003)。

摘　　要：采用固相微萃取-气相色谱-质谱联用法对乐山地区传统小吃——夹丝豆腐干测试挥发性风味物质的共性与差异性。在乐山夹丝豆腐干中共检测出20种化合物:烯烃类4种,醇类3种,醚类1种,酮类1种,酯类4种,酸类1种,醛类3种,酚类1种和其他2种。其中醛类物质(9.25%~32.51%)、酯类物质(1.09%~18.55%)、化合物(2)[trans-raphasatin](43.54%~53.85%)是乐山夹丝豆腐干中最主要的组分。并且乙酸芳樟酯(1.09%~18.55%)、反式-2,4-癸二烯醛(2)(6.72%~25.36%)、化合物(2)[trans-raphasatin](43.54%~53.85%)在乐山夹丝豆腐干中含量较高,是乐山夹丝豆腐干中最主要的组成成分。在3种样品中共检测出10种相同的化合物与10种不同的化合物,这些差异从一定程度上体现出了3家老字号乐山夹丝豆腐干的各自特色风味源头,为这个广受欢迎的名小吃风味的特色调味剂研发奠定了基础。Solid-phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS)are used to test the commonality and difference of volatile flavor substances of dried beancurd with turnip fillings in Leshan area.A total of 20 compounds,including 4 alkenes,3 alcohols,1 ether,1 ketone,4 esters,1 acid,3 aldehydes,1 phenol and 2 other compounds are detected in Leshan dried beancurd with turnip fillings.Among them,aldehydes(9.25%~32.51%),esters(1.09%~18.55%)and compound(2)[trans-raphasatin](43.54%~53.85%)are the most important components in Leshan dried beancurd with turnip fillings.The content of linalyl acetate(1.09%~18.55%),trans-2,4-decadienal(2)(6.72%~25.36%)and compound(2)[trans-raphasatin](43.54%~53.85%)is higher in Leshan dried beancurd with turnip fillings,they are the most important components of dried beancurd with turnip fillings.Ten same compounds and ten different compounds are detected in the three samples.These differences have reflected the distinctive flavor source of the three time-honored brand Leshan dried beancurd with turnip fillings to a certain extent,which has laid a foundation for the research and development of the characteristic flavorings of this well-known and received snack.

关 键 词：夹丝豆腐干 挥发性 固相微萃取-气相色谱-质谱联用法 

分 类 号：TS207.3[轻工技术与工程—食品科学]