不同菌种对太和豆豉的品质及其挥发性风味化合物变化的研究

Effects of Different Strains on the Quality and Volatile Flavor Compounds of Taihe Fermented Black Beans

以不同的菌种(毛霉、米曲霉、毛霉与米曲霉混合)发酵的太和豆豉为研究对象,分析豆豉发酵过程中还原糖、总酸、氨基态氮含量的变化;采用顶空固相微萃取技术与气相色谱-质谱联用技术对其挥发性物质在发酵过程中的变化进行测定。结果表明,3种豆豉中还原糖含量都呈现出下降的趋势,而总酸与氨基态氮的含量逐渐上升,经过气相色谱-质谱联用仪检测出太和豆豉中含有的化合物最多,有76种,3种不同菌种发酵的豆豉最主要的香味物质有6大类,分别为烃类(26种)、醇类(10种)、醚类(3种)、酮类(2种)、醛类(10种)、酯类(22种),其中香味物质种类占比最高的是酯类;3种样品中风味物质种类从高到低依次是毛霉豆豉>毛霉与米曲霉混合发酵豆豉>米曲霉豆豉。

Taihe femented black beans fermented by different strains(Mucor,Aspergillus oryzae,Mucor mixed with Aspergillus oryzae)are used as the research object to analyze the content changes of reducing sugar,total acid and amino nitrogen in the fermentation process of femented black beans,and the changes of volatile compounds in the fermentation process are determined by headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).The results show that the content of reducing sugar in the three kinds of femented black beans shows a downward trend,while the content of total acid and amino nitrogen gradually increases.The compounds in Taihe femented black beans are the most of 76 kinds detected by gas chromatography-mass spectrometry.The main flavor compounds in the femented black beans fermented by three different strains are six categories of hydrocarbons(26 kinds),alcohols(10 kinds),ethers(3 kinds),ketones(2 kinds),aldehydes(10 kinds)and esters(22 kinds),among which,esters account for the highest proportion in the flavor compounds.In the three samples,the order of flavor compound species from high to low is Mucor femented black beans>Mucor mixed with Aspergillus oryzae femented black beans>Aspergillus oryzae femented black beans.