传统豆糁品质特征分析  

The analysis of traditional doushen

作　　者：王涵欣 乔发东[1] 张春江[2] 张泓[2] 刘孟健 郭昕[2] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193

出　　处：《食品与发酵工业》2015年第5期167-172,共6页Food and Fermentation Industries

基　　金："十二五"国家科技支撑计划项目(2014BAD04B08)

摘　　要：对豫东传统豆糁的主要理化指标、发酵过程中的变化以及挥发性化合物进行了分析。结果表明:传统豆糁的水分含量为31.36%~39.18%,水分活度为0.79~0.82。应用顶空固相微萃取法,结合气相色谱-质谱联用仪,从2个豆糁样品中共鉴定出75种挥发性化合物,其中烃类21种,醇类8种,醛类4种,酮类7种,酸类7种,酯类13种,其他类15种。在样品之间,挥发性化合物的种类及相对含量存在较大的变异性。其中,2,3-丁二醇、1-辛烯-3-醇、1-癸醛、3-羟基-2-丁酮、3-羟基-2-甲基-4-吡喃酮、2,5-二甲基吡嗪等是主要风味成分。The chief physical and chemical indexes of Doushen( a traditional side dish in eastern Henan),the changes of fermentation process and volatile compounds were analyzed. Results show that the water content of the product is 31. 36% ~ 39. 18%. AWis between 0. 79 ~ 0. 82,which showed good bacteriostatic and antiseptic effect.Studies also show that the tasty flavor is based on the changes of the content of total acid,reducing sugar and amino nitrogen during the fermentation process. By using headspace solid-phase microextraction( HS-SPME) apparatus and GC-MS,75 volatile compounds from two samples were extracted and identified,which including hydrocarbons( 21),alcohol( 8),aldehyde( 4),ketones( 7),acid( 7),ester( 13) and the other 15 kinds of volatile compounds.There is a larger variability in terms of volatile compounds and their relative contents among samples. The main flavor components are primarily including 2,3-butanediol,1-octene-3-alcohol,1-decanal,3-hydroxy-2-butanone,3-hydroxy-2-methyl-4-pyrone,2,5-dimethylpyrazine and etc.

关 键 词：豆糁 风味 品质 分析 

分 类 号：O657.63[理学—分析化学] TS214[理学—化学]