5种市售酿造酱油风味物质及氨基酸含量分析

Analysis of Flavor Substances and Amino Acids Content of Five Kinds of Commercial Fermented Soy Sauce

采用顶空固相微萃取-气质联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME/GC-MS)和电子鼻技术对5种市售酿造酱油的风味物质进行研究,并利用全自动氨基酸分析仪对酱油中的氨基酸组成进行比较。利用HS-SPME/GC-MS技术共检测出63种香气物质,主要是醇类、酚类、酯类、醛酮类、酸类、杂环化合物及含硫化合物,这些挥发性物质的种类和含量不同赋予了酱油独特的风味。由主成分分析结果可知,电子鼻技术可以很好地区分开5种酱油。采用全自动氨基酸分析仪对酱油中的氨基酸组成进行分析,5种酿造酱油的氨基酸种类丰富,根据谷氨酸占总氨基酸的比例可以初步判断5种酱油均添加了谷氨酸钠。

Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME/GC-MS)and electronic nose technology are used to study the flavor substances of five kinds of commercial fermented soy sauce.The amino acid composition of soy sauce is compared by automatic amino acid analyzer,a total of 63 aromatic substances are detected by HS-SPME/GC-MS,including alcohols,phenols,esters,aldehydes and ketones,acids,heterocyclic compounds and sulfur compounds.The different kinds and content of these volatile substances give unique flavor to soy sauce.According to the results of principal component analysis,electronic nose technology can distinguish five kinds of soy sauce very well.The composition of amino acids in soy sauce is analyzed by automatic amino acid analyzer,there are abundant kinds of amino acids in five kinds of fermented soy sauce.According to the ratios of glutamic acids to the total amino acids,it could be preliminarily judged that sodium glutamate is added to all five kinds of soy sauce.