纯种米曲霉发酵与自然发酵豆豉挥发性成分比较.pdfVIP

4202010，V01．31，No．24 食品科学 ※分析检测 纯种米曲霉发酵与自然发酵豆豉挥发性成分比较 蒋立文％23，廖卢燕-一，付振华2,3胡欣欣1’2t3 (1．湖南省发酵食品工程技术研究中心，湖南长沙410128；2。食品科学与生物技术湖南省重点实验室， 湖南长沙410128；3．湖南农业大学食品科学技术学院，湖南长沙410128) 摘耍：采用气相色谱．质谱的分析方法，对米曲霉纯种发酵制成的豆豉与传统自然发酵豆豉中挥发性成分变化进 行比较分析。结果表明，共鉴定出包括酯类、吡嚷类、酮类、醇类、烷烃类、烯烃类、酸类、醛类、呋 胺类(1．98％)。 关键词：豆豉；纯种米曲霉发酵豆豉；自然发酵豆豉；挥发性成分；气相色谱一质谱 ofVolatile inFermentedDouchi andNaturalMethod oryzae ComparisonComponents byAspergillus JIANGLi—wenl一．LIAO Zhen-hua”，HUXin-xinl·2．3 Lu—yahl．一，FU Provincial and ResearchCentreforFermented 410128，China； (1．Hunan EngineeringTechnology Food，Changsha Food 2．HunanProvince of Scienceand 410128，China； KeyLaboratory Biotechnology，Changsha ofFoodScienceand 3．College Technology，HunanAgriculturalUniversity，Changsha410128，China) inDouchi naturalfermentationand fermentationwere Abstract：Volatile componentsproducedby pureAspergillusoryzae totalof51volatile wereidentifiedfromtwo compounds analyzedbygaschromatography—massspectrometry(GC-MS)．A of kindsoffermentedDouchi 51volatile classes were included compounds，llcompoundsidentified，which samples．Among and volatile with contentsin esters，pyrazines，ketones，alcohols，alkane，olefin，acids，furamaldehydes．Thecomponentshigh fermentedDouchin were pure byAspergi