高盐稀态酱油酱渣的挥发性风味成分分析  

Analysis of volatile flavor compounds of sauce residue of high-salt liquid-state soy sauce

作　　者：庄海宁 许滢 李明明 冯涛 ZHUANG Haining;XU Ying;LI Mingming;FENG Tao(School of Health and Social Care,Shanghai Urban Construction Vocational College,Shanghai 201415;School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418)

机构地区：[1]上海城建职业学院健康与社会关怀学院,上海201415 [2]上海应用技术大学香料学院,上海201418

出　　处：《中国食品添加剂》2022年第12期225-232,共8页China Food Additives

摘　　要：本文对高盐稀态酱油酱渣进行风味成分分析,旨在为酱渣中独特的风味成分提供理论基础和重要依据。采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)和同时蒸馏萃取(simultaneous distillation extraction,SDE)两种方法,结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)分析鉴定高盐稀态酱渣中的挥发性风味成分。结果分析表明:HS-SPME和SDE两种方法共鉴定出93种风味成分,其中酯类35种、醇类14种、烃类13种、醛类8种、酸类7种、苯酚类6种、酮类5种、杂环类5种;HS-SPME法鉴定出63种风味成分,以乙醇、3-甲基-1-丁醇为主,SDE法鉴定出54种风味成分,以乙醇、亚油酸乙酯为主。并运用相对气味活度值(relative odor activity value,ROAV)分析两种方法鉴定出的关键风味成分,HS-SPME鉴定的风味香气主要为果香,SDE主要为果甜香、土壤香、烟熏香和木香。The flavor composition of sauce residue of high-salt liquid-state soy sauce was analyzed,aiming to provide a theoretical basis and an important foundation for the unique fiavor components in sauce residue.In order to analyze and identify the volatile fiavor compounds in the sauce residue of high-salt liquid-state soy sauce,headspace solid phase micro extraction(HS-SPME)and simultaneous distillation extraction(SDE)were used,combined with gas chromatography-mass spectrometry(GC-MS).The results showed that 93 kinds of volatile fiavor compounds were identified in all by both HS-SPM and SDE,which included 35 esters,14 alcohols,13 alkanes,8 aldehydes,7 acids,6 phenols,5 ketones and 5 other heterocycles;63 kinds of flavor ingredients were identified by HSSPME,such as ethanol and 3-methyl-1-butanol etc.54 kinds of fiavor ingredients were identified by SDE,such as ethanol,and ethyl linoleate etc.The key fiavor components identified by the two methods were analyzed using relative odor activity value(ROAV).The fiavors identified by HS-SPME were mainly fruity and those identified by SDE were mainly sweet fruit,earthy,smoky and woody.

关 键 词：酱渣 顶空固相微萃取 同时蒸馏萃取 风味成分 相对气味活度 主成分分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]