黄豆豆渣发酵产物中挥发性风味化合物成分分析

Analysis of Volatile Components in Metabolites from Okara Fermentation

采用顶空固相微萃取-气相色谱-质谱联用技术,对黄豆豆渣的阿舒假囊酵母固态发酵产物的挥发性风味成分进行分析,研究不同型号萃取头、萃取温度、萃取时间和样品量对挥发性成分萃取效果的影响,确定适宜的萃取条件。结果表明,7.5 g发酵产物在60℃恒温条件下用50/30μm二乙基苯/碳分子筛/聚二甲基硅氧烷型萃取头萃取30 min,获得的挥发性成分数量和响应强度较高,风味化合物信息较为全面。豆渣经发酵后挥发性成分发生很大变化,发酵产物共鉴定出57个化合物,其关键风味物质为醇类、萜类和酸类化合物,其中苯乙醇、香茅醇、香叶醇、3-甲基丁酸对发酵产物风味的形成贡献较大。

The volatile components of the solid state fermented okara by Eremothecium ashbyi Guillierm were analyzed by headspace solid phase micro-extraction（HS-SPME） coupled with gas chromatography-mass spectroscopy（GC-MS）. The effects of different fibers, extraction temperature, extraction time and sample mass on the extraction efficiency were investigated by single factor methods. The optimal extraction conditions were determined by addition of 7.5 g fermented okara and extraction proceeded for 30 min using 50/30 μm DVB/CAR/PDMS fiber at 60 ℃. Apparent changes in the kinds and amounts of volatile constituents were found during the fermentation. A total of 57 volatile compounds were identified in the fermented okara. Alcohols, acids and terpenoids were the key flavor compounds. Phenylethyl alcohol, citronellol, geraniol and 3-methyl butanoic acid made greater contributions to the flavor.