HS SPME GC MS O联用分析酱油中的香气活性化合物.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.11 HS-SPME-GC-MS/O 联用分析酱油中的香气活性化合物 赵谋明，蔡宇，冯云子，崔春，赵海峰 （华南理工大学轻工与食品学院，广东广州510640） 摘要：通过顶空- 固相微萃取（HS-SPME）和气相色谱-质谱/嗅闻技术（GC-MS/O）联用，研究酱油的香气组成。GC-MS 共分 离鉴定出酱油中挥发性化合物109种，其中醇类物质含量最高，占总挥发性化合物的75.82%，其次是醛类、酯类、酸类和呋喃（酮） 类等。采用GC-MS/O 鉴定出39 种为香气活性物质，其中，3- 甲基丁醛，2- 甲基丁醛，2- 甲基丙醛，3- 甲硫基丙醛，乙醇，4-羟基-2- 乙基-5- 甲基-3(2H)-呋喃酮（HEMF ），苯乙醛，1-辛烯-3-醇，2- 甲基丙酸乙酯，2-甲基丁醇，3- 甲基丁醇，二甲基三硫，4-羟基-2, 5- 二甲基-3(2H)-呋喃酮（HDMF ），乙酸和愈创木酚是OAV 值大于20 且香气强度评分大于2 的关键香气活性物质，它们为酱油整体香 味贡献麦芽香，烤土豆香味，醇香，焦糖香，花香味，蘑菇香味，果香味，洋葱味，烟熏味等，综合组成了酱油独特的发酵豆制品风 味。 关键词：酱油；顶空-固相微萃取；气-质联用；气相色谱-嗅闻检测技术；风味活性物质；香气活性值 文章篇号：1673-9078(2014)11-204-212 DOI: 10.13982/j.mfst.1673-9078.2014.11.036 Identification of Aroma-active Compounds in Soy Sauce by HS-SPME-GC-MS/O ZHAO Mou-ming, CAI Yu, FENG Yun-zi, CUI Chun, ZHAO Hai-feng (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: The aroma compositions of soy sauce were analyzed using headspace–solid-phase microextraction (HS-SPME) combined with gas chromatography -mass spectrometry/olfactometry (GC-MS/O). A total of 109 volatile compounds were isolated and identified by GC-MS. Among them, alcohols were dominant (75.82%), followed by aldehydes, esters, acids, and furanones. Thirty -nine aroma-active compounds were identified by GC-MS/O. The key aroma-active compounds were 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, 3-(methylthio) propanal, ethanol, 4-hydroxy -2-ethyl-5-methyl-3(2H)-furanone (HEMF), phenylacetaldehyde, 1-octen-3-ol, ethyl isobutyrate, 2-methylbut anol, 3-methylbutanol, dimethyl trisulfide, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), acetic acid,