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

Comparison of Substances in Natural Fermented Soy Sauce and Blended Soy Sauce by GC-MS Discriminant Analysis

利用蒸馏萃取/气相色谱-质谱(SDE/GC-MS)方法对酱油香气成分进行了分析,在4种不同工艺生产的酱油中共鉴定出51种化学成分,其中醇类12种、酚类5种、醛酮8种、酸类6种、酯类7种、杂环化合物类13种,同时发现,3种酿造酱油中的共有成分为35种。不同工艺生产的酿造酱油中醇、酚、醛酮、酯类物质的种类均比配制酱油多1倍以上,酸类物质的总含量也远大于配制酱油,但配制酱油的杂环类风味物质比较丰富,主要为体现烤香风味的吡嗪类化合物。乙醇、2-甲基丙醇、3-己醇、3-甲硫基丙醇、苯乙醇、乙烯基-2-甲氧基-苯酚、4-乙基-苯酚、α-亚乙基-苯乙醛、香草醛、2-羟基丙酸乙酯、乙酸乙酯、乙酸苯甲酯、亚油酸乙酯、5-甲基糠醇、3-苯基呋喃为酿造酱油的特有成分。构成酱油特征香气成分的4-乙基愈创木酚、糠醇、糠醛等物质的含量在配制酱油中也相对较少。这正是酿造酱油与配制酱油风味不同的原因之一。该文研究结果验证了生产酿造酱油时不同原料不同工艺会对风味物质产生影响。

The components of soy sauces were analyzed using a combination of simultaneous steamdistillation-extraction and gas chromatography -mass spectrometry（ SDE/GC -MS）. The results indicated that totally 51 components, including 12 alcohols, 5 phenols, 8 aldehydes and ketones, 6 acids, 7 esters and 13 heterocyclics, were identified in four soy sauces made by different techniques. Among them, 35 commonly substances were identified in three fermented soy sauces. The contents of alcohols, phenols, aldehydes and ketones, esters in fermented soy sauces were one more time than those in blended soy sauce, and the content of acids in fermented soy sauces were also far more than those in blended soy sauce too. But the heterocyclic compounds were majority in blended soy sauce, in which most of them were pyrazine compounds reflected the flavor of grilled Shannon. The results also indicated that the compounds, e.g. , ethanol, 2-methyl-1-propanol, 3-hexanol, methionol, phenylethyl alcohol, 2-methoxy-4-vinyl-phenol, 4-ethyl-phenol, alpha-ethylidene-benzeneacetaldehyde, vanillin, 2-hydroxy-propanoic acid, ethyl acetate, ethyl ester, methoxyacetic acid, benzyl ester, linoleic acid ethyl ester, 5-methyl-2-furanmethanol and 3-phenyl-furan, were only existed in fermented soy sauce samples. 4-Ethyl-2-methoxy-phenol, 2-furanmethanol, 2-furancarboxaldehyde and other substances, constituted the characteristics of aroma components of fermented soy sauce in the blended soy sauce, however, was relatively small. That was one of the reasons for the different flavor between fermented soy sauce and blended soy sauce. The results obtained validated that the different technologies and raw material had great effect on flavor components of soy sauces, and also provided useful information for determination of flavor substances in natural fermented soy sauce and blended soy sauce by chromatographic discriminant analysis methods.