一种腐乳咸味香料粉挥发性成分分析

Analysis of volatile compounds of salty spice powder on sufu

对一种自然发酵腐乳制成的腐乳粉进行挥发性成分分析,运用固相微萃取结合气-质联用技术,鉴定出其中主要挥发性风味物质共68种,包括醇类4种,酸类5种,酚类2种,酮类2种,酯类25种,烷烃类16种,杂环化合物14种。酯类物质在数量上最多,同时也是腐乳粉风味产生的主体物质。乙酸、2,3-丁二醇、丙二醇、三甲基吡嗪、亚油酸乙酯、2,3,5,6-四甲基吡嗪、油酸乙酯在检出的物质中含量较大,分别为30.22%,15.7%,5.25%,2.94%,2.71%,2.37%,1.96%,它们对腐乳粉风味的形成具有一定的贡献,多种香气成分的存在共同构成了腐乳粉独特的风味。

The article analyze volatile organic compounds of a sufu powder which made by traditional fermentation sufu adopting SPME extraction combined with GC-- MS, using technology of searching literature to determine the relative content of its components by area normalization method, 68 species （seven categories） volatile flavor compounds of sufu powder were identified, these flavor compounds include alcohols（4）, acids（5） ,phenols（2）, ketones（2）, esters（25）, Alkanes（16） and heterocyelics（14）. The content of esters is the most, and esters constitute the main profile of the characteristic of sufu powder. The content of ingredients such as ethanoic acid, 2,3 butanediol, propylene glycol, trimethylpyrazine, linoleic acid ethyl ester, 2,3,5,6 - tetramethylpyrazine, ethyl oleate were higher in su fu powder, and were 30. 22%, 15. 7%, 5. 25%, 2. 94%,2. 71%, 2.37% and 1.96% ,respectively, play a certain contribution to flavor formation of sufu powder,the existence of various flavour compounds collectively constitute the unique flavor of sufu powder.