宝泉大豆酱发酵程中挥发性成分GC-MS分析.pdf

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.12 宝泉大豆酱发酵过程中挥发性成分GC-MS分析 庞惟俏，姜雪，杨洋，郭德军 (黑龙江八一农垦大学食品学院，黑龙江大庆 163319) 摘要：利用对甲氧基苯甲醛作为内标物，采用顶空固相微萃取法和气相色谱-质谱技术，对宝泉大豆酱发酵过程中的挥发性成分 进行分析和鉴定，并根据因子分析对大豆酱的挥发性香气成分进行综合评价。结果显示：宝泉大豆酱中共鉴定出 45 种挥发性成分， 其中酯类 17 种、醇类 7 种、酸酚类 7 种、酮醛类 4 种和其他类 10 种，发酵初期和发酵后期挥发性成分总量差别很大，发酵到 34 d 时最大为941.91 ng/g，是发酵初期的6 倍，其中酯和醇含量最大值分别为 62.76 ng/g 和 801.20 ng/g。根据因子分析显示：醇类、酯类 及其他类化合物对宝泉大豆酱香气贡献较大，酸酚类和醛酮类贡献较小；其发酵到 34 d 时，香气品质最佳，与实际生产感官评价相 一致，这些结果为更好地工业化生产大豆酱并促进其香气的形成提供参考信息。 关键词：大豆酱；挥发性成分；顶空固相微萃取；气相色谱-质谱法 文章篇号：1673-9078(2016)12-359-365 DOI: 10.13982/j.mfst.1673-9078.2016.12.054 Volatile Component Analysis of Baoquan Soybean Paste Fermentation Process by GC-MS PANG Wei-qiao, JIANG Xue, YANG Yang, GUO De-jun (School of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China) Abstract: Volatile components of Baoquan soybean paste produced during fermentation were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectrometry (GC-MS), with p-methoxybenzaldehyde as an internal standard. A comprehensive evaluation of soybean paste was performed based on a factor analysis of the aroma components. A total of 45 kinds of volatile components were detected in Baoquan soybean paste, including 17 esters, seven alcohols, seven acids and phenols, four aldehydes and ketones, and 10 other compounds. The total content of volatile components at early and later stages of fermentation showed a lar