17种市售广式酱油中风味物质的检测分析  

Detection and analysis of flavor substances in 17 kinds of commercially available Cantonese soy sauce

作　　者：陈杰 赵莹 韩舜羽 白卫东[2] 刘晓艳[2] CHEN Jie;ZHAO Ying;HAN Shunyu;BAI Weidong;LIU Xiaoyan(Guangdong Master Yue Seasoning Food Co.,Ltd.,Kaiping 529300,China;College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]广东粤师傅调味食品有限公司,广东开平529300 [2]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《中国酿造》2021年第12期165-170,共6页China Brewing

基　　金：广州市科技计划项目(201803020012)。

摘　　要：广式酱油是国内产销量最大的一类酱油,不仅风味独特而且调味效果好。为进一步明晰广式酱油的风味构成,该实验运用气相色谱-质谱联用仪(GC-MS)、高效液相色谱仪(HPLC)与全自动氨基酸分析仪对酱油中的挥发性风味物质、氨基酸、有机酸进行分析。结果表明,苯乙醇(69.79~11079.31μg/kg)、苯乙醛(43.62~92052.78μg/kg)、4-乙基愈创木酚(71.47~13086.21μg/kg)、愈创木酚(79.78~11542.93μg/kg)与3-苯基-呋喃(52.61~10009.73μg/kg)对广式酱油香气活性值(OAV)贡献较大;谷氨酸(4.85~77.24 mg/g)对酱油滋味活度值(TAV)贡献最大且远高于其他氨基酸,其次是缬氨酸(1.58~4.21 mg/g)、丙氨酸(1.28~5.07 mg/g)与赖氨酸(1.46~3.74 mg/g)等;TAV贡献最大的有机酸是丁二酸(23.78~193.16 mg/mL),其次是柠檬酸(7.29~173.24 mg/mL)。Cantonese soy sauce is one kind of soy sauce with the most production and sales in China,which not only has unique flavor,but also has good seasoning effect.In order to further clarify the flavor composition of Cantonese soy sauce,the volatile flavor substances,amino acids and organic acids in soy sauce were analyzed by GC-MS,HPLC and automatic amino acid analyzer in the experiments.The results showed that phenylethanol(69.79-11079.31μg/kg),phenyletaldehyde(43.62-92052.78μg/kg),4-ethyl guaiacol(71.47-13086.21μg/kg),guaiacol(79.78-11542.93μg/kg)and 3-phenyl-furan(52.61-10009.73μg/kg)contributed significantly to odor activity value(OAV)of Cantonese soy sauce.Glutamic acid(4.85-77.24 mg/g)contributed the most to taste activity value(TAV),which was much higher than other amino acids,followed by valine(1.58-4.21 mg/g),alanine(1.28-5.07 mg/g)and lysine(1.46-3.74 mg/g),etc.Succinic acid(23.78-193.16 mg/ml)contributed the most to TAV in organic acids,followed by citric acid(7.29-173.24 mg/ml).

关 键 词：酱油 挥发性风味物质 氨基酸 有机酸 

分 类 号：TS264.2[轻工技术与工程—发酵工程]