传统食品豆腐泡加工前后挥发性风味物质成分分析及比较

Analysis and Comparison of Volatile Flavor Components in Traditional Food Beancurd Puffs Before and After Processing

通过固相微萃取结合气相色谱-质谱联用技术(SPME-GC-MS)对豆腐泡加工前后的挥发性风味物质进行分析。结果显示:加工前的豆腐原料分离鉴定出4类化合物,其主要组成为醛类和醇类,分别占挥发性总含量的53.63%和26.64%,共占挥发性总含量的80.27%;加工后的豆腐泡分离鉴定出3类化合物,主要由醛类化合物组成,占挥发性总含量的73.54%。加工前的原料分离鉴定出15种挥发性风味物质,主要的挥发性成分是(E,E)-2,4-癸二烯醛(31.31%)、1-辛烯-3-醇(15.82%)和己醛(14.68%),加工后的豆腐泡分离鉴定出8种挥发性风味物质,主要的挥发性成分是2,4-癸二烯醛(50.58%)和(E)-3-(3-甲基-1-丁烯基)-环己烯(22.32%)。加工后豆腐泡中的醛类、环烯烃类及酯类的相对含量显著高于加工前的豆腐原料,分别增加了19.91%、10.29%及4.14%,醇类和呋喃类则在加工后完全消失。该研究在科学诠释传统美食的同时,为此类风味调味产品的开发奠定了基础。

Solid-phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS)is used to analyze the volatile flavor components in beancurd puffs before and after processing.The results show that four compounds are isolated and identified from the beancurd raw material before processing,the main components are aldehydes and alcohols,which account for 53.63%and 26.64%of the total volatile components'content respectively,and 80.27%of the total volatile components'content.Three compounds are isolated and identified from the beancurd puffs after processing,the main components are aldehydes,accounting for 73.54%of the total volatile components'content.Before processing,15 volatile flavor components are isolated and identified,and the main volatile components are(E,E)-2,4-decadienal(31.31%),1-octene-3-ol(15.82%)and hexanal(14.68%).After processing,8 volatile flavor components are isolated and identified,the main volatile components are 2,4-decadienal(50.58%)and(E)-3-(3-methyl-1-butenyl)-cyclohexene(22.32%).The relative content of aldehydes,cycloolefines and esters in beancurd puffs after processing is significantly higher than that before processing,increasing by 19.91%,10.29%and 4.14%respectively,while alcohols and furans are disappeared completely after processing.This study has laid a foundation for the development of such flavoring products while scientifically interpreting traditional delicacies.