3个品牌毛豆腐风味成分对比研究

Comparative Study on Flavor Components of Three Brands of Mao-Tofu

毛豆腐的风味决定了消费者的喜好程度。以3个品牌的毛豆腐为研究对象,对比分析了它们的非挥发性成分和挥发性成分。结果表明,采用高效液相色谱法共检测出7种有机酸,其中琥珀酸含量最高,其次是乳酸,含量范围分别为1.77~7.47 mg/mL,2.46~3.20 mg/mL;共检测出21种游离氨基酸,其中含量最高的氨基酸分别为谷氨酰胺、苏氨酸和精氨酸,在品牌A、B、C中含量分别为2566.55,1282.69,1465.81 mg/g;采用气相色谱-质谱法共检测出61种挥发性风味物质,品牌A、B、C中分别检测出41,38,33种;电子鼻分析显示,毛豆腐在气味上的差异主要体现在硫化物、芳香成分和氮氧化合物方面,能整体显著区分挥发性成分。OAV≥1的挥发性风味物质共15种。正交偏最小二乘判别分析表明,9种VIP>1的挥发性成分为主要差异性成分。结论:3个品牌毛豆腐风味物质之间存在显著性差异。

The flavor of Mao-tofu determines consumers'degree of preference.With three brands of Mao-tofu as the research objects,their non-volatile and volatile components are compared.The results show that a total of seven organic acids are detected by high performance liquid chromatography,among which,succinic acid content is the highest,followed by lactic acid,with the content range of 1.77~7.47 mg/mL and 2.46~3.20 mg/mL respectively.A total of 21 free amino acids are detected,among which,the amino acids with the highest content are glutamine,threonine and arginine respectively,and the content is 2566.55,1282.69,1465.81 mg/g in brand A,B,C respectively.A total of 61 volatile flavor substances are detected by gas chromatography-mass spectrometry,and 41,38,33 volatile flavor substances are detected by brands A,B,C respectively.Electronic nose analysis shows that the difference in the flavor of Mao-tofu is mainly reflected in sulfides,aromatic components and nitrogen oxides,which could significantly distinguish volatile components as a whole.There are a total of 15 volatile flavor substances with OAV≥1.Orthogonal partial least squares discriminant analysis shows that nine volatile components with VIP>1 are the main differential components.Conclusion:There are significant differences among the flavor substances in the three brands of Mao-tofu.