基于HS-SPME-GC-MS解析水豆豉挥发性风味物质  

Analysis of volatile flavor components in Shuidouchi based on HS-SPME-GC-MS

作　　者：冉浩宇 杨申 吴钰 周旭浩 杨昊智 朱文优 尹礼国 李岑 闫岩 RAN Haoyu;YANG Shen;WU Yu;ZHOU Xuhao;YNAG Haozhi;ZHU Wenyou;YIN Liguo;LI Cen;YAN Yan(Sichuan Key Laboratory of Solid-State Fermentation Resources Utilization,Yibin 644000,China;School of Liquor and FoodEngineering,Guizhou University,Guiyang 550025,China;College of Life Sciences,Guizhou University,Guiyang 550025,China)

机构地区：[1]固态发酵资源利用四川省重点实验室,四川宜宾644000 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025 [3]贵州大学生命科学学院,贵州贵阳550025

出　　处：《中国酿造》2025年第2期87-94,共8页China Brewing

基　　金：贵州省科技计划项目(黔科合基础-ZK[2023]一般093);固态发酵资源利用四川省重点实验室开放基金项目(2021GTJC01);贵州大学“SRT计划”项目(2023SRT412)。

摘　　要：基于顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)技术对水豆豉挥发性风味物质进行研究,通过单因素和正交试验优化萃取条件。结果表明,最佳萃取条件为样品不经研磨处理、萃取头采用2 cm 30/50μm二乙烯基苯/羧基/聚二甲基硅氧烷(DVB/CAR/PDMS)、萃取温度80℃、萃取时间35 min、平衡时间15 min、饱和NaCl溶液添加量4 mL。在此最优条件下,挥发性风味物质总峰面积为3.02×10^(10)±1.43×10^(9)。HS-SPME-GC-MS分析共鉴定出134种挥发性风味物质,其中萜类46种、酯类27种、醇类16种、含氮化合物10种、醛酮类15种、呋喃类7种、酚类6种以及其他类7种。基于半定量结果发现,α-姜油烯、β-红没药烯、顺-α-红没药烯、β-水芹烯有较高的含量,分别为12.90 mg/kg、6.98 mg/kg、4.10 mg/kg和3.79 mg/kg。The volatile flavor components in Shuidouchi were studied using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the extraction conditions were optimized by single-factor and orthogonal experiments.The results showed that the optimal extraction conditions were determined as follows:unground samples,2 cm 30/50μm Divinylbenzene/Carboxen/Polydimethylsiloxane(DVB/CAR/PDMS)as extraction fiber,extraction temperature 80℃,time 35 min,equilibrium time 15 min,and saturated NaCl solution 4 ml.Under these optimal conditions,the total peak area of volatile flavor compounds was 3.02×10^(10)±1.43×10^(9).A total of 134 volatile flavor components were identified by HS-SPME-GC-MS,including 46 terpenes,27 esters,16 alcohols,10 nitrogen-containing compounds,15 aldehydes and ketones,7 furans,6 phenols,and 7 other compounds.Based on semi-quantitative results,it was found thatα-gingerol,β-caryophyllene,trans-α-caryophyllene andβ-watercressene had higher concentrations,which were 12.90 mg/kg,6.98 mg/kg,4.10 mg/kg,and 3.79 mg/kg,respectively.

关 键 词：水豆豉 顶空固相微萃取 条件优化 挥发性风味物质 气相色谱-质谱 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]