两种膜过滤生产的纯生酱油风味物质比较

Comparative Analysis of Flavor Compounds in Draft Soy Sauce Origin from Two Different Membranes

利用有机膜和无机膜对生酱油进行膜过滤实验获得纯生酱油。利用固相微萃取-气质联用技术对两种纯生酱油的风味成分进行分析,通过谱图检索,共鉴定了70种物质,其中醇类18种,酚类5种,酯类13种,醛类13种,酮类5种,酸类2种,杂环化合物类8种,烃类6种。主体风味成分为醇类、酚类、醛类、酮类、杂环化合物,这为提高和改进传统发酵酱油的风味提供了依据。

In this manuscript,two different membranes,namely organic membrane and inorganic membrane were used for raw-soy sauce filtration to obtain draft soy sauce.Solid phase micro-extraction（SPME） and GC-MS were applied to analyze the flavor compounds of the draft soy sauce.Totally 70 compounds were identified from those two samples.These compounds included alcohols（18 kinds）,phenols（5 kinds）,esters（7 kinds）,aldehydes（13 kinds）,ketones（5 kinds）,acids（2 kinds）,heterocyclics（8 kinds） and hydrocarbon（6 kinds）.Among of them,the main flavor compounds were alcohols,phenols,aldehydes,ketones heterocyclic.The results of this study provided evidence for the improvement and enhancement of the traditional fermentation of soy sauce.