玉米发酵酱粉风味化合物分析及增鲜应用研究  

Analysis of flavor compounds in fermented corn sauce powder andstudy on its freshness enhancement application

作　　者：赵劲灵 汤龙 曹瑞 余美宏 程洁仪 杨海珍 范全龙 王恒志 马仕宇 李健[1,2] ZHAO Jinling;TANG Long;CAO Rui;YU Meihong;CHENG Jieyi;YANG Haizhen;FAN Quanlong;WANG Hengzhi;MA Shiyu;LI Jian(Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council,School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Beijing Engineering and Technology Research Center of Food Additives,School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Ning Xia Eppen Biotech Co.Ltd.,Yinchuan 750000,China)

机构地区：[1]北京工商大学食品与健康学院,中国轻工业植物基食品绿色低碳加工技术重点实验室,北京100048 [2]北京工商大学食品与健康学院,北京市食品添加剂工程技术研究中心,北京100048 [3]宁夏伊品生物科技股份有限公司,宁夏银川750000

出　　处：《食品与发酵工业》2024年第11期76-84,共9页Food and Fermentation Industries

基　　金：北京工商大学食品科学与工程“双一流”学科建设培育项目团队建设项目(BTBUYXTD202203);北京市教委科技项目一般项目(KM202310011009)。

摘　　要：玉米发酵酱粉是以玉米和食用盐为主要原料,经专用菌种发酵等工艺制成的一种具有增鲜、增香作用的发酵产品,其在食品中可提供鲜味和咸味。多种挥发性及非挥发性化合物共同决定了其风味特性,因此该文采用固相微萃取(solid phase micro-extraction,SPME)与GC-MS联用以及HPLC技术对市场上的一种玉米发酵酱粉中挥发性化合物和非挥发性化合物(游离氨基酸和5′-核苷酸)进行定量分析,并对玉米发酵酱粉在酱油中的增鲜应用特性进行研究。结果表明玉米发酵酱粉具有丰富的风味特性。共检测到34种挥发性化合物,其中12种挥发性化合物的气味活性值(odor activity value,OAV)≥1。非挥发性化合物中部分氨基酸和5′-核苷酸对酱粉中的鲜味具有贡献,例如丙氨酸(Ala)等氨基酸可为酱粉提供甜味,精氨酸(Arg)等氨基酸提供苦味。结合正交试验和感官评价发现,添加白砂糖(12%)、玉米发酵酱粉(5%)及酵母抽提物(1%)后调配得到酱油的感官评价最佳,可为增加酱油原油鲜味和甜味,同时抑制其苦涩味。该研究可为玉米发酵酱粉的风味研究及在其他调味品的深层次应用提供理论支撑。Fermented corn sauce powder is a fermented product with freshening and flavoring effect made of corn and edible salt as the main raw materials,through special strain fermentation and other processes,which can be applied in food to provide umami and salty taste.A variety of volatile and non-volatile compounds work together to determine the flavor characteristics.Therefore,this article uses solid-phase microextraction(SPME)combined with GC-MS and HPLC to quantitatively analyze volatile and non volatile compounds(free amino acids and 5′-nucleotides)in a fermented corn sauce powder on the market,and studies the freshening application characteristics of fermented corn sauce powder in soy sauce.The results showed that fermented corn sauce powder had rich flavor characteristics.A total of 34 volatile compounds were detected.Among them,12 volatile compounds were OAV≥1.In terms of non-volatile compounds,some amino acids and 5′-nucleotides contribute to the umami taste of sauce powder,amino acids such as Ala can provide sweetness to sauce powder,and amino acids such as Arg provide bitterness.Combined with the orthogonal experiment and sensory evaluation,it was found that the soy sauce prepared by adding white granulated sugar(12%),fermented corn sauce powder(5%)and yeast extract(1%)had the best sensory evaluation,which could increase the flavor and sweetness of soy sauce crude oil while inhibiting its bitter and astringent taste.This study can provide theoretical support for the flavor research of fermented corn sauce powder and its deep application in other seasonings.

关 键 词：玉米发酵酱粉 挥发性化合物 非挥发性化合物 鲜味 酱油 

分 类 号：TS264[轻工技术与工程—发酵工程]