酵母抽提物香气活性化合物的分离与鉴定

Separation and Identification of Aroma Compounds in Yeast Extract

采用固相微萃取对3种类型的酵母抽提物(YE)中挥发性化合物进行提取,采用气相-嗅闻-质谱方法对YE中的香味活性化合物进行定性定量分析,并通过香味萃取稀释分析找出YE中关键香味活性化合物。结果显示,YE中香味活性化合物有48种,主要包括酮类、醛类、酸类、醇类、呋喃类、吡嗪类、噻唑类和萜烯类。其中3-甲基丁醛(巧克力香)、2,3-丁二酮(奶油香)、三甲基吡嗪(坚果香)、2-甲基-5-甲硫基呋喃(肉香)和3-甲硫基丙醛(煮土豆味)的香气稀释值达到125,对YE整体香味特征起着极其重要的贡献。

Volatile compounds from three types of yeast extract （YE） were extracted by solid phase microextract （SP-ME）, analyzed by GC-O-MS and key aroma compounds in YE was identified by aroma extract dilution analysis （AEDA）. Totally, 48 kinds of aroma compounds were separated and identified, which included ketones, aldehyde, acids, alcohols, furans, pyrazine, thiazole and tepenes. Flavor dilution factor （FD） of key aroma compounds including 3-methyl-butanal （chocolate）, 2-methyl- 5-methylthiofuran （meat） and 3-（methylthio） propionaldehyde （cooked potato） were 125, thus these aroma compounds made a significant contribution to the overall flavor characteristics of YE.