摘要
采用同时蒸馏萃取(SDE)和顶空固相微萃取(HS-SPME)两种方法提取4种不同品牌腊八豆中的挥发性风味物质,并用气相色谱-质谱(GC-MS)联用对挥发性活性成分进行鉴定。结果显示:共鉴定出115种挥发性物质,包括醇类12种,醛类15种,酮类6种,醚类7种,酚类5种,酸类4种,酯类17种,烷烃类40种,含硫类4种和杂环类5种,其中SDE法和HS-SPME法分别鉴定出98种和73种。4种腊八豆样品中,JC样品、LMZ样品、TYGS样品、TDJ样品分别鉴定出73种、66种、77种和77种挥发性物质。其中主要的挥发性风味物质包括1-辛烯-3-醇、芳樟醇、2-茨醇、α-松油醇、苯乙醛、(E,E)-2,4-庚二烯醛、橙花醛、甲基庚烯酮、烯丙基甲基二硫醚、乙基麦芽酚、丁香酚、棕榈酸乙酯、蒎烯、莰烯、桧烯和α-姜黄烯等。同时发现两种提取方法检测出的结果差异很大,4种腊八豆样品的挥发性风味物质也有一定的差异。
The volatile flavor substances in four different brands of fermented soybeans are extracted by simultaneous distillation extraction(SDE)and headspace solid-phase microextraction(HS-SPME).The volatile active ingredients are identified by gas chromatography-mass spectrometry(GC-MS).The results show that 115 volatile compounds are identified,including 12 alcohols,15 aldehydes,6 ketones,7 ethers,5 phenols,4 acids,17 esters,40 alkanes,4 sulfur compounds and 5 heterocyclic compounds.98,73 kinds of volatile compounds are identified by SDE and HS-SPME respectively.Among the four samples such as JC,LMZ,TYGS and TDJ,73,66,77,77 volatile compounds are identified respectively.Among which,the main volatile flavor compounds include 1-octene-3-ol,linalool,2-borneol,α-terpineol,phenylacetaldehyde,(E,E)-2,4-heptadienal,neral,methylheptenone,allylmethyldisulfide,ethyl maltol,eugenol,ethyl palmitate,pinene,camphene,junipene andα-curcumene.At the same time,it is found that the results of the two extraction methods are very different,and the volatile flavor compounds of four kinds of fermented soybean samples are also different.
作者
王嘉瑞
李青卓
胡文康
孙莉
汪超
徐宁
WANG Jia-rui;LI Qing-zhuo;HU Wen-kang;SUN Li;WANG Chao;XU Ning(Research Center of Food Fermentation Engineering and Technology in Hubei Province,School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China)
出处
《中国调味品》
CAS
北大核心
2020年第3期145-151,共7页
China Condiment
基金
湖北省工程技术研究中心项目(2018BEC465)
关键词
同时蒸馏萃取
固相微萃取
气相色谱-质谱
挥发性风味物质
腊八豆
simultaneous distillation extraction(SDE)
headspace solid-phase microextraction(HS-SPME)
gas chromatography-mass spectrometry(GC-MS)
volatile flavor substances
fermented soybeans
