摘要
采用顶空-固相微萃取-气质联用对陇南豆豉中挥发性成分进行检测,以峰面积归一化法计算化合物的相对含量并比较。结果表明:含有芝麻的豆豉检测出113种挥发性化合物,其中醇类21种、酯类33种、酸类9种、烃类15种、醛类8种、酚类9种、醚类4种、吡嗪类5种、其他化合物9种;不含芝麻的豆豉检测出101种挥发性化合物,其中醇类18种、酯类24种、酸类9种、烃类12种、醚类3种、醛类8种、酚类7种、吡嗪类7种、其他化合物13种;含有芝麻的豆豉中特有的相对含量较高的挥发性成分有苯甲酰肼(1.34%)、丁酸乙酯(1.91%)、正戊醇(4.04%)、乙酸乙酯(2.41%),不含芝麻的豆豉中特有相对含量较高的有苯乙腈(1.18%)、萜品醇(0.32%)。
The volatile components of Longnan Douchi were analyzed by headspace-solid phase microextraction（HSSPME） combined with Gas Chromatography-Mass Spectrometer（GC-MS）, and the peak area normalization method was used to calculate the compound relative content.The results showed that 113 kinds of volatile compounds, including 21 kinds of alcohols, 33 kinds of esters, 9 kinds of acid, 15 kinds of hydrocarbon, 8 kinds of aldehydes,9 kinds of phenols, 4 kinds of ethers, 5 kinds of pyrazines, and 9 kinds of other compounds were detected in the sauce containing sesame. 101 kinds of volatile compounds, including 18 kinds of alcohols, 24 kinds of esters, 9 kinds of acid, 12 kinds of hydrocarbons, 3 kinds of ethers, 8 kinds of aldehydes, 7 kinds of phenol, 7 kinds of pyrazine, 13 kinds of other compounds were detected in the Douchi without sesame. The specific volatile components with relative high content in the sauce containing sesame were benzoyl hydrazine（1.34%）, ethyl butyrate（1.91%）, pentanol（4.04%）, and ethyl acetate（2.41%）, the specific volatile components with relative high content in the Douchi without sesame were benzene acetonitrile（1.18%）, terpineol（0.32%）.
出处
《食品与发酵科技》
CAS
2016年第6期57-65,共9页
Food and Fermentation Science & Technology
基金
国家自然科学基金项目(31560442)
