同时蒸馏萃取结合气质联机分析北京地区红腐乳挥发性成分的研究

Study on volatile components in red fermented soybean(Glycine max)curds from Beijing

采用同时蒸馏萃取,结合气质联机,对北京地区的王致和腐乳的挥发性香成分进行了研究,并对溶剂和萃取时间进行了优化。研究结果表明,较优的同时蒸馏萃取条件是以二氯甲烷为萃取溶剂,300g腐乳加350mL水,加热萃取4h;挥发性成分总共鉴定出83种,其中醇类8种、醛类11种、酮类9种、酸类1种、酯类24种、酚及酚醚类6种、吡嗪类7种、含氧杂环类5种、含氮杂环类3种、含硫类2种,其它的混合成分7种,含量较高的成分主要有亚油酸乙酯、十六酸乙酯、苯乙醛、3-甲基丁醛、2,6-二甲基吡嗪、甲基吡嗪等。

Red fermented soybean（Glycine max）curds（FSC）from Beijing were extracted with a simultaneous steam distillation and extraction（SDE）apparatus and analyzed by gas chromatography-mass spectrometry（GC-MS）,while the conditions of variety of extraction solvent and extraction time were optimized. The results indicated that the better extraction conditions for 300g Sufu were CH2Cl2 as solvent,extraction time 4h and water 350mL. Furthermore,a combined total of 83 compounds were identified,which were divided into 11 compound classes,including 8 alcohols,11 aldehydes,9 ketones,1 acid,24 esters,7 pyrazines,and so on. The major compounds were linoleic acid ethyl ester,ethyl hexadecanoate,benzeneacetaldehyde,3-methyl-butanal,2,6-dimethylpyrazine,methyl-pyrazine,and so forth.