酱油风味物质检测技术的研究  

Research on the Detection Technology of Soy Sauce Flavor Substances

作　　者：李晶晶 周新运 LI Jingjing;ZHOU Xinyun(Kailu County Agricultural and Livestock Product Quality and Safety Center,Kailu 028400,China;Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]开鲁县农畜产品质量安全中心,内蒙古开鲁028400 [2]天津科技大学,天津300457

出　　处：《食品安全导刊》2025年第2期41-45,共5页China Food Safety Magazine

摘　　要：难挥发性组分对酱油品质的影响不容忽视,但传统气相色谱-质谱联用(Gas Chromatography-Mass Spectrometry,GC-MS)技术难以检出难挥发性化合物。本文以硅烷化前处理结合GC-MS技术优化出一种针对酱油品质的高效检测方法,结果检测到34种重要难挥发性化合物,它们可分为7类,特征性成分有D-阿拉伯糖、2,3-丁二醇、肌醇;56种重要挥发性化合物,可分为9类,特征性成分有异丁酸乙酯、异戊醛、2-乙基-6-甲基-吡嗪和2-壬酮。该技术的研发为推进我国酱油风味物质的精准检测提供参考。The effect of difficult-to-volatile components to the quality of soy sauce cannot be ignored,but it is difficult to detect difficult-to-volatile compounds with traditional gas chromatography-mass spectrometry(GC-MS)technology.In this paper,an efficient detection method for the quality of soy sauce was optimized by silanization pretreatment combined with GC-MS technology.As a result,34 important involatile compounds were detected.They can be divided into 7 categories.The characteristic component is D-arabinose,2,3-butanediol,inositol.56 important volatile compounds were detected,which can be divided into 9 categories,the characteristic components are ethyl isobutyrate,isovaleraldehyde,2-ethyl-6-methyl-pyridine oxazine,2-nonanone.The development of this technology provides a reference for promoting the accurate detection of soy sauce flavor substances in China.

关 键 词：酱油 风味物质 硅烷化 气相色谱-质谱联用(GC-MS) 

分 类 号：TS264.21[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]