不同后熟发酵时间郫县豆瓣酱挥发性成分分析  

Analysis of Volatile Components of Pixian Broad-Bean Sauce with Different Post-Ripening Fermentation Times

作　　者：李治华[1,2] 黄驰[2] 王自鹏[2] 姚英政[2] 董玲[2] 李浦[2] 谢江[2] 陈福生[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]四川省农业科学院农产品加工研究所,四川成都610066

出　　处：《食品科学》2014年第16期180-184,共5页Food Science

基　　金：四川省农业科学院“青年科研骨干培养”项目;四川省农业科学院青年基金项目(2012QNJJ-024);四川省财政创新能力提升工程-自然科学基金补助专项(2013KXJJ-026);四川省财政基因工程专项资金项目(2011JYGC12-037)

摘　　要：分析后熟发酵过程中郫县豆瓣酱挥发性成分的差异,采用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术,对不同后熟发酵时间的郫县豆瓣酱电子鼻数据进行主成分分析并结合感官评价。结果表明,电子鼻能很好的将不同后熟发酵时间豆瓣酱样品区分开,根据传感器对样品的敏感度和区分度进行优化,最佳传感器组合为S1S4S7S10;3种不同后熟发酵时间的郫县豆瓣酱共分离鉴定出44种挥发性化合物,后熟发酵1 a共鉴定出36种化合物,占总检出化合物的81.8%;后熟发酵2 a共鉴定出30种化合物,占总检出化合物的68.2%;后熟发酵3 a共鉴定出28种化合物,占总检出化合物的63.6%;3种不同后熟发酵酱中含有19种相同的挥发性风味物质,主要是4-乙基-2-甲氧基苯酚、苯乙醇、2-乙基苯酚、苯甲醛、苯乙醛、水杨酸甲酯、1-庚醇,它们相对含量有明显差别;感官分析显示后熟发酵1 a的样品在色泽、酱香等方面与后熟发酵2、3 a存在较大差异,而后熟发酵2、3 a的样品整体上差别不大。In this study, the volatile compounds in three different post-ripening fermented Pixian broad-bean sauces were analyzed with an electronic nose and headspace solid-phase microextraction(HS-SPME) coupled to gas chromatographymass spectrometry(GC-MS). Differences were observed by applying principal component analysis(PCA) to electronic nose data sets. The three samples showed apparent groupings and the best combination of sensors was S1S4S7S10. A total of 44 volatile components were identified by HS-SPME-GC-MS. Nineteen volatile compounds were common to the three samples mainly including 4-ethyl-2-methoxy-phenol, phenylethyl alcohol, 2-ethyl-phenol, benzaldehyde, benzeneacetaldehyde, 2-hydroxy-methyl benzoic acid ester, 1-heptanol, and the one, two, three-year post-ripening fermented samples were identified to contain 36, 30, and 28 volatile compounds which accounted for 81.8%, 68.2%, and 63.6% of the total volatile compounds, respectively. Sensory analysis showed that the 1-year post-ripening fermented sample was different in color, aroma, and other aspects from the 2 and 3-year fermented samples, which, however, were not obviously different as a whole.

关 键 词：郫县豆瓣酱 后熟发酵 电子鼻 顶空固相微萃取-气相色谱-质谱联用 风味成分 

分 类 号：TS264.24[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]