北京地区不同品牌腐乳挥发性成分比较分析

Comparison study on volatile components in Fermented bean curd from Beijing different corporations

采用同时蒸馏萃取,结合气质联机对北京地区的2种王致和腐乳和3种老才臣腐乳的挥发性成分进行了比较分析。研究结果表明五种腐乳挥发性成分差别较大,共鉴定出93种挥发性成分,其中酯类30种、醛酮类22种、杂环类7种、酚类5种、醇类8种、醚类3种、含硫类1种、酸类2种、烃类14种及酰胺1种。其中含量较大的成分有亚油酸乙酯、十八碳酸乙酯、十六碳酸乙酯、十四碳酸乙酯、丁香酚、辛酸乙酯、苯乙醛、3-甲基丁醛等;对腐乳的香味贡献较大的是酯类如己酸乙酯、庚酸乙酯、辛酸乙酯等,醛酮类如3-甲基丁醛、2-甲基丁醛、苯乙醛等,杂环类如糠醛、甲基吡嗪、2,6-二甲基吡嗪等,以及丁香酚,茴香脑,3-甲硫基丙醛等。

Fermented bean curd from Beijing different corporations were extracted with simultaneous steam distillation and extraction（SDE） apparatus and analyzed by gas chromatography-mass spectrometry（GC-MS）.Results indicated that the differences were distinct among volatiles in different Fermented bean curd.Furthermore,a combined total of 93 compounds were volatiles,which were divided into 10 compound classes,including esters（30）,aldehydes（12）,ketones（10）,heterocycles（7）,hydroxybenzenes（5）,alcohols（8）,and so on.The major compounds were linoleic acid ethyl ester,ethyl octadecanoate,ethyl cetylate,ethyl tetradecanoate,eugenol,ethyl octanoate,benzeneacetaldehyde,3-methyl-butanal,and so forth.There were some compounds which had an important influence on the flavor of sufus,including esters such as ethyl hexanoate,ethyl heptanoate,ethyl octanoate,aldehydes such as 3-methylbutanal,2-methylbutanal,benzeneacetaldehyde,heterocycles such as furfural,methylpyrazine,2,6-dimethylpyrazine,and eugenol,1-methoxyl-4-（1-propenyl）benzene,3-methylthiopropanal.