液液萃取-气相色谱-质谱法快速分析酱油中的呈香组分

Quick Analysis of Aromatic Components in Soy Sauce with Liquid-liquid Extraction-gas Chromatography-mass Spectrometry

本文采用液液萃取-气相色谱-质谱法(LLE-GC/MS法)快速分析了酱油中的呈香成分。经单因素和正交实验优化后的最佳液液萃取前处理条件:选择用二氯甲烷为萃取剂,料液比为1∶1.5,萃取时间为30 min。在最佳萃取条件下利用LLE-GC/MS法分别从头抽酱油和生抽酱油中检测出79种和94种呈香组分。经过进一步分析比较,发现两款酱油的呈香组分差异较大。头抽酱油中的主要呈香组分是酸类,占总含量的28.04%;头抽酱油中含量较高的为4-羟基丁酸甲酯、异丁酸和3-甲基-2-戊醇;D-丙氨酸仅在头抽酱油中检出。醇类化合物是生抽酱油的最主要呈香组分,相对含量为39.45%;生抽酱油中含量较高的为1,3-辛二醇、1,3-丁二醇和醋酸;醛类和糖类物质仅在生抽酱油中检出。

In this research,the aromatic components of soy sauce were rapidly analyzed with liquid-liquid extraction-gas chromatography-mass spectrometry(LLE-GC/MS).After optimization with single factor and orthogonal tests,the optimum extraction conditions with methylene dichloride as extractant were decided as follows:the solid-liquid ratio was 1∶1.5,and the extraction time was 30 minutes.Under the optimized conditions,79 and 94 aromatic components were separately identified from the head-pumped soy sauce and the raw soy sauce.After further analysis and comparison,it was found that the aromatic components of the two kinds of soy sauce were quite different.The main aromatic components of the head-pumped soy sauce are acids,accounting for 28.04% of the total content;the highest contents of the head-pumped soy sauce are 4-hydroxybutyrate,isobutyric acid and 3-methyl-2-pentanol;D-alanine is the unique component of the head-pumped soy sauce.Alcohols are the main aromatic components of the raw soy sauce,and the relative content is 39.45%.The highest contents of the raw soy sauce are 1,3-octanediol,1,3-butanediol and acetic acid.Aldehydes and sugars are the unique components of the raw soy sauce.