11种国产高盐稀态酱油的氨基酸组分和挥发性物质的特征性分析  

Characteristic analysis of amino acid components and volatile substances of 11 kinds of high-salt dilute-state soy sauce in China

作　　者：戴璐瑶 许睿琦 苏志林 陈书婧 吴昊霖 吴剑荣[2] DAI Luyao;XU Ruiqi;SU Zhilin;CHEN Shujing;WU Haolin;WU Jianrong(School of Food Science,Jiangnan University,Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《中国酿造》2023年第11期73-81,共9页China Brewing

基　　金：十三五国家重点研发计划(2018YFC1604105-5)。

摘　　要：该实验对11种国产高盐稀态酱油的挥发性成分和游离氨基酸进行解析,同时结合偏最小二乘法-判别分析(PLS-DA)评判广式与非广式酱油中氨基酸和风味组成特点,采用稀疏偏最小二乘法-判别分析(sPLS-DA)模型进行氨基酸分类辨别分析。结果表明,苯丙氨酸、丝氨酸、甲硫氨酸在非广式酱油中含量较高;甘氨酸、丙氨酸、酪氨酸在广式酱油中含量较高。在不同酱油样品中共检测到91种挥发性成分,不同酱油样品中挥发性物质的PLS-DA表明,2,6-二甲基吡嗪、甲醇、呋喃、辛乙烯二醇单正十二烷基酯、山梨酸、2-丁酮、邻甲氧基苯酚的含量与广式酱油相关性较高;而(2R,3R)-2,3-丁二醇、2,3,5,6-四甲基吡嗪的含量与非广式酱油相关性较高。该实验的辨识模型有利于区分广式与非广式酱油的组成特征。The volatile components and free amino acids of 11 kinds of high-salt dilute-state soy sauce in China were analyzed,the amino acid and flavor composition characteristics of Cantonese and non-Cantonese soy sauce were evaluated combined with partial least squares-discriminant analysis(PLS-DA),and the amino acid classification discrimination analysis was carried out by sparse partial least squares-discriminant analysis(sPLS-DA)model.The results showed that the contents of phenylalanine,serine,and methionine were higher in non-Cantonese soy sauce,the contents of glycine,alanine,and tyrosine were higher in Cantonese soy sauce.A total of 91 volatile components were detected in high-salt dilute-state soy sauce samples.The PLS-DA of volatile flavor components in different soy sauce samples showed that the contents of 2,6-dimethylpyrazine,methanol,furan,octaethylene glycol monododecyl ether,sorbic acid,2-butanone,and o-methoxyphenol were highly correlated with Cantonese soy sauce.The contents of(2R,3R)-2,3-butanediol and 2,3,5,6-tetramethylpyrazine were highly correlated with non-Cantonese soy sauce.The identification model was conducive to distinguishing the composition characteristics of Cantonese and non-Cantonese soy sauce.

关 键 词：氨基酸 挥发性物质 广式高盐稀态酱油 偏最小二乘法-判别分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]