蚝油挥发性风味成分比较分析

Comparative Analysis of Volatile Flavor Components in Oyster Sauce

该研究采用同时蒸馏萃取(SDE)和顶空固相微萃取(HS-SPME)法结合气相色谱-质谱联用技术(GC-MS)对6个蚝油产品挥发性风味成分进行分析鉴定。结果表明,从6个蚝油产品中共鉴定出183种挥发性风味成分,其中样品JZ、样品CS、样品KEE、样品ZXJ、样品BW、样品ZC检出的挥发性风味物质分别为89,51,53,68,86,86种。这些挥发性风味物质中相对含量较高的有亚油酸、山梨酸、2,5-二甲基吡嗪、糠醇、硬脂酸、苯甲酸、乙酸、2-乙基-3,6-二甲基吡嗪、丁香酚、2,5-二甲基吡嗪及苯甲醛。不同样品中挥发性物质组成的差异使其形成了各自的风味,将不同的提取方法结合起来能更全面地反映蚝油的挥发性风味物质。

In this study, simultaneous distillation extraction(SDE) and headspace solid-phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS) are used to analyze and identify the volatile flavor components of six oyster sauce products. The results show that 183 kinds of volatile flavor components are identified from six oyster sauce products, among which, 89, 51, 53, 68, 86, 86 kinds of volatile flavor components are detected in JZ, CS, KEE, ZXJ, BW and ZC samples respectively. Among these volatile flavor substances, linoleic acid, sorbic acid, 2,5-dimethylpyrazine, furfuryl alcohol, stearic acid, benzoic acid, acetic acid, 2-ethyl-3,6-dimethylpyrazine, eugenol, 2,5-dimethylpyrazine and benzaldehyde have relatively high content. The differences of volatile substance composition in different samples make them form their own flavors. Combining different extraction methods can reflect the volatile flavor substances of oyster sauce more comprehensively.