酿造酱油与酸水解植物蛋白调味液特征挥发性组分对比分析

Comparative analysis of characteristic volatile flavor components from fermented soy sauces and acid hydrolyzed vegetable protein seasonings

应用顶空固相微萃取——气质联用技术和内标物定量方法,对酿造酱油和酸水解植物蛋白调味液中挥发性成分进行分析,筛选二者的特征挥发性组分并进行比较。发现二者的特征挥发性组分存在明显差异,主要表现在酿造酱油中特征组分以醇类、酚类、酸酯类以及呋喃类和吡咯类杂环小分子化合物为主,而酸水解植物蛋白调味液中特征组分则以吡嗪类杂环小分子化合物为主。上述研究结果为进一步开展酱油风味分析评价工作及建立基于挥发性风味组分的酿造酱油和非酿造酱油鉴别检验方法打下了较好的基础。

The volatile components from fermented say sauce and acid hydrolyzed vegetable protein seasonings were analyzed by using Headspace-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry （HS-SPME-GC/MS） technology, and quantified by internal standard quantitative meth- od. The characteristic volatile components of both were screened out and compared. It was found that there were apparent differences in characteristic volatile components between fermented say sauce and acid hydrolyzed vegetable protein seasonings. And the main characteristic components in fermented soy sauce were alcohols, phenols, acid esters, furans and pyrrolic heterocyclic small-molecule com- pounds, while the main characteristic components in acid hydrolyzed vegetable protein seasonings were pyrazine heterocyclic small-molecule compounds. The results of the study laid a solid foundation for the further analysis and evaluation of flavor components in soy sauce, and also for establishing methods of discriminating between fermented soy sauce and non-fermented soy sauce.