顶空固相微萃取-气相色谱质谱-嗅闻法测定不同品牌红腐乳挥发性风味物质

Analysis of Volatile Flavor Compounds in Red Preserved Bean Curd with Different Brands by Headspace Solid-phase Micro-extraction and Gas Chromatography-Olfactometry-Mass Spectrometry

采用顶空固相微萃取法,结合气质联用技术、气相色谱-嗅闻-质谱技术对不同品牌大块红腐乳的挥发性风味成分进行了分析及比较。在顶空固相微萃取条件优化的基础上,确定了最佳实验条件:2g样品置于20mL顶空瓶中,50℃下平衡30min,萃取时间40min。通过实验共鉴定出64种挥发性成分,其中酯类19种、萜烯类19种、醇类7种、醛类6种、酮类4种、烯烃类3种、酚类2种、杂环化合物2种、烃类2种。腐乳共有挥发性风味成分23种,其中乙醇、α-水芹烯、乙酸乙酯、丁酸乙酯、辛酸乙酯、2-戊基呋喃和茴香脑为主要挥发性风味物质。

The headspace solid-phase microextraction（HS-SPME）is combined with gas chromatography and mass spectrometry （GC-MS） and gas chromatography-olfactory-mass spectrometry （GC-O-MS） to determine the volatile flavor compounds in red preserved bean curd with different brands. The optimal extraction conditions are achieved as follows：2.0 g sample is placed in a 20 mL vial; temperature is 50℃; equilibrium time is 30 min; extraction time is 40 min. Sixty-four compounds are identified, including 19 esters, 19 terpenes, 7 alcohols, 6 aldehydes, 4 ketones, 3 alkenes, 2 phenols, 2 heterocyclics, 2 alkanes. There are 23 compounds which are common constituents in 3 kinds of red preserved bean curd. The primary flavor compounds are ethyl alcohol, alpha-phellandrene, ethyl acetate, ethyl butyrate, ethyl octanoate, 2-pentylfuran and 1-methoxyl-4 （1-propenyl） benzene.