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为了研究老北京豆汁中的风味物质,采用SPME法处理3种市售成品豆汁以及自制的不同发酵时间的豆汁样品,用GC-O-MS联用法对其风味物质定性分析。结果表明,从市售豆汁中分析出14种醇,5种醛,3种酸,2种醚,1种酚,1种酯;二甲基二硫醚、乙醇、乙酸、丙酸等物质具有豆汁的典型气味。从自制不同发酵时间的豆汁中分析出10种醇,3种醛,2种酮,5种酸,3种醚,1种酚,3种酯,1种烯烃。与市售成品豆汁相比,自制豆汁中甲硫醇、二甲基二硫醚、正戊醇、二甲基三硫醚、乙酸、丙酸、4-乙基-苯酚、丁酸始终存在,其他挥发性风味成分在发酵的不同阶段显示不同的存在规律。
In order to study the flavoring substances in old Beijing bean juice, SPME was used to process the three kinds of finished bean curd juice and homemade bean juice samples with different fermentation time. The flavor compounds were qualitatively analyzed by GC-O-MS. The results showed that 14 kinds of alcohols, 5 kinds of aldehydes, 3 kinds of acids, 2 kinds of ethers, 1 kind of phenols and 1 kind of esters were analyzed from the commercially available soya bean. The substances such as dimethyl disulfide, ethanol, acetic acid and propionic acid had The typical smell of bean juice. Ten kinds of alcohol, three kinds of aldehydes, two kinds of ketones, five kinds of acids, three kinds of ethers, one kind of phenol, three kinds of esters and one kind of alkene were analyzed from bean juice of different fermentation time. Compared with the commercially available soya bean juice, methylmercaptan, dimethyl disulfide, n-amyl alcohol, dimethyl trisulfide, acetic acid, propionic acid, 4-ethyl-phenol and butyric acid in the homemade bean juice are always present, Other volatile flavor components show different laws of existence at different stages of fermentation.