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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。
Using p-methoxybenzaldehyde as the internal standard, the volatile components in the fermentation process of Baoquan soybean sauce were analyzed and identified by headspace solid-phase microextraction and gas chromatography-mass spectrometry. According to the analysis of factors, Volatile volatile components of sauce comprehensive evaluation. The results showed that there were 45 kinds of volatile components identified in Baoquan Soybean Paste, including 17 kinds of esters, 7 kinds of alcohols, 7 kinds of acids, 7 kinds of acidphenols, 4 kinds of ketoaldehydes and 10 kinds of other kinds. The volatiles The total amount of the components varies greatly. The maximal fermentation time is 941.91 ng / g on the 34th day, which is 6 times of the initial fermentation time. The maximal ester and alcohol contents are 62.76 ng / g and 801.20 ng / g, respectively. According to the factor analysis, alcohols, esters and other compounds contributed greatly to the aroma of Baoquan Soybean Soy Sauce and contributed little to the acid phenols and aldehydes and ketones. The best aroma was obtained after 34 days of fermentation, Consistent with the sensory evaluation, these results provide useful information for better industrialization of soybean paste production and for the promotion of aromas.