酱油风味成分的分离与鉴定

Isolation and identification of the flavor components

采用同时蒸馏萃取(SDE)法提取某高盐稀态酱油的挥发性成分,在分出的酸性和中性挥发性组分中,分别用GC/MS分析了香气成分,共鉴定出59种化合物。检出较多的杂环化合物,如呋喃类、吡嗪类、吡咯类,以及一些含硫化合物对酱油的风味贡献较大。其中主要有 HEMF、4-乙烯基愈创木酚、3-甲硫基丙醇、2-乙酰吡咯等。HEMF、4-乙烯基愈创木酚在国内酱油风味研究中首次检出。

Simultaneous Distillation Extraction Method(SDE)was used to isolate the high salt liquid fermentation soy sauce flavor volatiles. Normal and acid flavor volatiles were separated.The 59 flavor components were successively analyzed by GC/MS.Many of them are heterocyclic compounds,such as furan,pyrazine,pyrrole. 2-Ethyl-4-hydroxy-5-melthy-3(2)H-furanone(HEMF),2-Methyloxy-4-vinylpheyol,3-(Methylthio)propanol,2-Acetylpyrrole and so on were important for the soy sauce flavor.