郫县豆瓣复合油加工工艺研究及挥发性风味物质分析  

Study on the Processing Technology of Pixian Soybean Paste Compound Oil and Analysis of Volatile Flavor Substances

作　　者：陈丽兰[1] 陈祖明[1] 詹淞丞 袁灿 CHEN Li-lan;CHEN Zu-ming;ZHAN Song-chen;YUAN Can(Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院,成都610100

出　　处：《中国调味品》2022年第12期158-161,共4页China Condiment

基　　金：四川旅游学院校级项目(19SCTUZY04);四川省哲学社会科学重点研究基地川菜发展研究中心项目(CC21Z24)。

摘　　要：试验采用超声辅助提取技术制备了一款郫县豆瓣复合油,通过单因素试验确定在超声处理时间45 min、炒制时间8 min、辣椒粉4%、十三香3%、葱3%、姜3%、洋葱3%的加工条件下制备的郫县豆瓣复合油感官评分最高。采用顶空固相微萃取(HS-SPME)法提取郫县豆瓣复合油的挥发性风味物质,通过气相色谱-质谱联用(GC-MS)进行分析和鉴定。郫县豆瓣复合油共鉴定出化合物51种,包括醛类10种、酯类9种、醇类10种、烃类9种、酮类3种、其他10种,具体每种成分对郫县豆瓣风味的影响有待进一步研究。In this experiment,a kind of Pixian soybean paste compound oil is prepared by ultrasonic-assisted extraction technology.The sensory score of Pixian soybean paste compound oil is the highest under the conditions of ultrasonic treatment time 45 min,frying time 8 min,chili powder 4%,thirteen-spices 3%,scallion 3%,ginger 3%and onion 3%through single factor experiment.Headspace solid-phase microextraction(HS-SPME)is used to extract the volatile flavor substances in Pixian soybean paste compound oil.The volatile flavor substances are analyzed and identified by gas chromatography-mass spectrometry(GC-MS).A total of 51 compounds are identified in Pixian soybean paste compound oil,including 10 aldehydes,9 esters,10 alcohols,9 hydrocarbons,3 ketones and 10 other compounds.The effect of each component on the flavor of Pixian soybean paste remains to be further studied.

关 键 词：郫县豆瓣 复合油 超声辅助提取 挥发性风味物质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]