基于GC-MS分析不同酿造周期酱油产品的挥发性风味物质  

Analysis of Volatile Flavor Compounds in Soy Sauce Products with Different Brewing Periods Based on GC-MS

作　　者：谭戈 肖亮琴 吴昌正 刘翔 萧妍薇 何文彬 侯莎 郭丽琼[1,4] 林俊芳 TAN Ge;XIAO Liang-qin;WU Chang-zheng;LIU Xiang;XIAO Yan-wei;HE Wen-bin;HOU Sha;GUO Li-qiong;LIN Jun-fang(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Foshan Haitian(Gaoming)Flavoring and Food Co.,Ltd.,Foshan 528599,China;Business School,Guangdong Ocean University,Yangjang 529500,China;Guangdong Engineering Technology Research Center for Microecological Agents,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广州510642 [2]佛山市海天(高明)调味食品有限公司,广东佛山528599 [3]广东海洋大学商学院,广东阳江529500 [4]广东微生态制剂工程技术研究中心,广州510642

出　　处：《中国调味品》2023年第4期161-165,共5页China Condiment

基　　金：广东省调味食品生物发酵先进技术企业重点实验室开放基金项目(2017B030302002);大学生创新创业训练项目(X202010564062)。

摘　　要：为研究不同酿造周期酱油产品对酱油挥发性风味的影响,文章在对成曲pH和中性蛋白酶酶活力指标测定的基础上,通过气质联用技术对3组不同酿造周期的酱油挥发性风味物质进行鉴定并分析。结果表明,成曲的pH为6.78±0.04,中性蛋白酶酶活力为(2102.77±60.30)U/g,制曲效果良好;3组酱油样品挥发性风味物质种类较为接近,JY1(90 d)、JY2(180 d)和JY3(270 d)挥发性风味物质种类分别为55,53,50种;3组酱油的挥发性风味物质相对含量随着酿造周期的增加发生了一定转变,尤其是在酿造270 d的酱油样品(JY3),其醇类风味物质明显减少,而酯类和酚类风味物质明显增多;对3组酱油样品挥发性风味物质数据进行主成分分析,聚类分析效果良好。该研究为酱油企业对酿造酱油的生产周期调整及酱油产品的后期调配提供了新的思路和技术方法借鉴。To study the effect of soy sauce products with different brewing periods on the volatile flavor of soy sauce,in this paper,based on the determination of indexes of pH and neutral protease activity of finished koji,the volatile flavor compounds of three groups of soy sauce with different brewing periods are identified and analyzed by GC-MS.The results show that the pH of finished koji is 6.78±0.04,the enzyme activity of neutral protease is(2 102.77±60.30) U/g,and the koji-making effect is good;the volatile flavor compound types of the three groups of soy sauce samples are similar,the types of volatile flavor compounds in JY1(90 d),JY2(180 d) and JY3(270 d) are 55,53,50 respectively;the relative content of volatile flavor compounds of the three groups of soy sauce changes to a certain extend with the increase of brewing periods,especially in the soy sauce sample brewed for 270 d(JY3),the alcoholic flavor compounds of the sample significantly decrease,while the ester and phenolic flavor compounds significantly increase.The data of volatile flavor compounds of the three groups of soy sauce samples are analyzed by principal component analysis,and the results of clustering analysis are good.The research has provided new ideas and technical methods for soy sauce enterprises to adjust the production period of brewed soy sauce and the late deployment of soy sauce products.

关 键 词：气质联用技术 不同酿造周期 酱油 挥发性风味物质 主成分分析 

分 类 号：TS264.21[轻工技术与工程—发酵工程]