气相色谱-质谱对天然酿造酱油与配制酱油香气成分的分析比较
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摘要
为了对比天然酿造酱油和配制酱油的香气成分异同,试验使用顶空固相微萃取结合气-质联用仪对其挥发性风味组分进行检测,以期对这两大类不同生产工艺的成品酱油风味上的异同及造成这种差异的原因进行分析,同时对照前人的研究成果推断和初步验证不同酿造方法、配制方法及原料差异对香味物质造成的影响。该试验随机选取了不同地域、不同厂家生产的自然酿造酱油和配制酱油产品,对其挥发性风味组分进行测定。结果表明:利用气相色谱-质谱检测到的化学成分主要为醇类、酚类、醛酮类、酸类等,其中又对应不同的化学单体分子,不同地域品牌的自然酿造工艺生产的酱油中醇类及酚类等含量有差异,且成分种类高于配制酱油,酸类物质种类更加丰富;配制酱油则是杂环类物质含量更高,包括苯甲酸、甲基甲醇、甲硫基丙醇等;自然酿造酱油香气成分中糠醇及糠醛物质在配制酱油中含量少,也可以作为区别配制酱油及酿造酱油的依据。
In order to compare the similarities and differences of aroma components between natural brewed soy sauce and prepared soy sauce,headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)is used to detect the volatile flavor components of soy sauce,in order to compare the similarities and differences in flavor of soy sauce produced by the two different production process and the reasons for the differences.At the same time,the effects of different brewing and preparation methods and raw materials on the aroma components are inferred and preliminarily validated according to the previous research results.In this experiment,natural brewed soy sauce and prepared soy sauce products produced by different regions and manufacturers are randomly selected and their volatile flavor components are determined.The results show that the main chemical components detected by GC-MS are alcohols,phenols,aldehydes,ketones and acids,which are corresponding to different chemical monomer molecules.The content of alcohols and phenols in soy sauce produced by natural brewing technology of different regional brands is different,and the types of components are higher than those of prepared soy sauce,and the types of acids are more abundant.The content of heterocyclic substances in prepared soy sauce is higher,including benzoic acid,methyl methanol,methylthiopropanol,etc.Furfuryl alcohol and furfural in the aroma components of natural brewed soy sauce are less in the prepared soy sauce,which can also be used as the basis for distinguishing the prepared soy sauce and brewed soy sauce.
In order to compare the similarities and differences of aroma components between natural brewed soy sauce and prepared soy sauce,headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)is used to detect the volatile flavor components of soy sauce,in order to compare the similarities and differences in flavor of soy sauce produced by the two different production process and the reasons for the differences.At the same time,the effects of different brewing and preparation methods and raw materials on the aroma components are inferred and preliminarily validated according to the previous research results.In this experiment,natural brewed soy sauce and prepared soy sauce products produced by different regions and manufacturers are randomly selected and their volatile flavor components are determined.The results show that the main chemical components detected by GC-MS are alcohols,phenols,aldehydes,ketones and acids,which are corresponding to different chemical monomer molecules.The content of alcohols and phenols in soy sauce produced by natural brewing technology of different regional brands is different,and the types of components are higher than those of prepared soy sauce,and the types of acids are more abundant.The content of heterocyclic substances in prepared soy sauce is higher,including benzoic acid,methyl methanol,methylthiopropanol,etc.Furfuryl alcohol and furfural in the aroma components of natural brewed soy sauce are less in the prepared soy sauce,which can also be used as the basis for distinguishing the prepared soy sauce and brewed soy sauce.
引文
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[22]高献礼.高盐稀态酱油在发酵和巴氏杀菌过程中风味物质形成和变化的研究[D].广州:华南理工大学,2010.
[23]童星,彭勃.酱油的风味物质及其研究进展[J].中国调味品,2018,43(10):195-200.
[24]熊芳媛,蔡明招,吴惠勤,等.老抽香气成分GC-MS分析[J].食品研究与开发,2008(7):100-105.
[25]刘超兰,黄著,彭熙敏,等.乳酸菌和酵母共培养技术缩短郫县豆瓣酱陈酿期的应用研究[J].中国酿造,2009(3):105-109.
[2]陈永清.萧绍流域老法酱油风味、食俗与发展探析[J].中国调味品,2018,43(6):191-193,200.
[3]王丹丹,凌霞,王念,等.基于电子舌技术对市售生抽酱油滋味品质的评价[J].食品与发酵工业,2017,43(6):244-249.
[4]中国新闻网.多项指标不合格北京一批次鸡汁老抽下架[J].广西质量监督导报,2013(5):28.
[5]李河,李建科.酱油曲发酵鱼露工艺的研究[J].中国调味品,2018,43(5):116-120.
[6]黎瑞珍,符素芳,苏小妹,等.儿童酱油中氨基酸态氮含量的测定[J].食品安全导刊,2018(27):120-121.
[7]Sun X,Guo Y,Wang S,et al.Predicting iron-fortified soy sauce consumption intention:application of the theory of planned behavior and health belief model[J].Journal of Nutrition Education&Behavior,2006,38(5):276-285.
[8]尹立明,P.Hanmoungjai.浅析酱油发酵工艺及改善酱油风味的方法[J].中国调味品,2018,43(3):119-121.
[9]王青华,范桂强,张咚咚.酱油中生物胺的形成机制及其测定[J].中国调味品,2018,43(10):143-146.
[10]Thanh V N,Duc H D,Yaguchi T,et al.Moniliella sojae sp.nov.a species of black yeasts isolated from Vietnamese soy paste(tuong),and reassignment of Moniliella suaveolens strains to Moniliella pyrgileucina sp.nov.Moniliella casei sp.nov.and Moniliella macrospora emend.comb.nov[J].International Journal of Systematic&Evolutionary Microbiology,2018,68(5):1806-1814.
[11]郭继平.鉴别酿造酱油与配制酱油的指标体系[J].现代农村科技,2011(19):60.
[12]魏明,徐传杰,韩松,等.红外光谱测试酱油中氨基酸的研究[J].电子技术与软件工程,2018(15):67.
[13]赵佳瑶.基于介电特性的酿造酱油与配制酱油鉴别方法的研究[D].杨凌:西北农林科技大学,2018.
[14]何土芬.固相萃取-气相色谱联用测定酱油中乙酰丙酸[J].科学技术创新,2016(6):86.
[15]邓岳,刘戎梅,田园园,等.固相微萃取法分析传统工艺酿制酱油香味成分[J].中国调味品,2017,42(10):140-142,146.
[16]Zhao M M,Cai Y,Feng Y Z,et al.Identification of aromaactive compounds in soy sauce by HS-SPME-GC-MS/O[J].Modern Food Science&Technology,2014,30(11):204-212.
[17]Feng Y,Cai Y,Sunwaterhouse D,et al.Reducing the influence of the thermally induced reactions on the determination of aroma-active compounds in soy sauce using SDE and GC-MS/O[J].Food Analytical Methods,2016,10(4):1-12.
[18]Xu X M.Determination of ethyl carbamate in Chinese rice wine and soy sauce by gas chromatography-tandem mass spectrometry[J].Journal of Food Safety&Quality,2013(15):162-169.
[19]Crews C,Lebrun G,Brereton P A.Determination of 1,3-dichloropropanol in soy sauces by automated headspace gas chromatography-mass spectrometry[J].Food Additives&Contaminants,2002,19(4):7.
[20]Yanfang Z,Wenyi T,Zhang Y,et al.Flavor and taste compounds analysis in Chinese solid fermented soy sauce[J].African Journal of Biotechnology,2009,8(4):673-681.
[21]姬晓悦.4种市售酱油挥发性成分研究[J].安徽农业科学,2018,46(28):172-175,190.
[22]高献礼.高盐稀态酱油在发酵和巴氏杀菌过程中风味物质形成和变化的研究[D].广州:华南理工大学,2010.
[23]童星,彭勃.酱油的风味物质及其研究进展[J].中国调味品,2018,43(10):195-200.
[24]熊芳媛,蔡明招,吴惠勤,等.老抽香气成分GC-MS分析[J].食品研究与开发,2008(7):100-105.
[25]刘超兰,黄著,彭熙敏,等.乳酸菌和酵母共培养技术缩短郫县豆瓣酱陈酿期的应用研究[J].中国酿造,2009(3):105-109.
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