甜面酱中挥发性风味物质及游离氨基酸分析

Analysis of Volatile Flavor Components and Free Amino Acids in Sweet Soybean Paste

以保温发酵后经晒露成熟的甜面酱为研究对象,利用顶空固相微萃取与气相色谱-质谱联用技术(SPME-GC-MS)测定甜面酱中挥发性风味物质,并对其相对含量进行主成分分析;利用高效液相色谱技术(HPLC)分析甜面酱中的游离氨基酸含量并计算氨基酸味道强度值(TAV)及其呈味贡献。结果表明:保温发酵35d后经晒露成熟的甜面酱品质最佳,含有23种挥发性风味物质,甜面酱中游离氨基酸含量为13.78~16.66mg/g,含量相对较高的为谷氨酸、丝氨酸、丙氨酸、脯氨酸、亮氨酸,其中谷氨酸味道强度值最高,对鲜味具有重要贡献。

The volatile flavor components in sweet soybean paste are determined by headspace solid-phase microextraction(SPME-GC-MS)and gas chromatography-mass spectrometry(GC-MS)with the ripened sweet soybean paste after insulation fermentation is taken as the research object,and the relative content is analyzed by principal component analysis(PCA).High performance liquid chromatography(HPLC)is used to analyze the content of free amino acids in sweet soybean paste and the TAV and flavor contribution of amino acids are calculated.The results show that the quality of sweet soybean paste is the best after 35 days'fermentation,containing 23 volatile flavor components,the content of free amino acids in sweet soybean paste is 13.78~16.66 mg/g,and the content of glutamic acid,serine,alanine,proline and leucine is the highest,and the glutamic acid has the highest TAV,it has an important contribution to umami.