大豆组织蛋白的挥发性成分分析

Analysis of volatile components of soybean tissue protein

采用顶空固相微萃取技术对大豆组织蛋白的挥发性成分进行萃取,以挥发性风味物质的峰面积及出峰数为指标,优化萃取条件。结合气相色谱-质谱技术(GC-MS)对大豆组织蛋白的挥发性成分进行分离鉴定,通过气相色谱-嗅闻(GC-O)鉴定大豆组织蛋白的香气活性物质。结果表明:采用DVB/CAR/PDMS萃取头在70℃条件下平衡30 min,吸附30 min,萃取效果最好。4种大豆组织蛋白各鉴定出54种、89种、55种和58种挥发性物质,仅有10类化合物在4种大豆组织蛋白都被鉴定出。4种大豆组织蛋白通过GC-O共检测出13种香气活性成分,其中12种对豆腥味的形成具有很大贡献。

The volatile components of soybean tissue protein were extracted by headspace solidphase microextraction, and the extraction conditions were optimized with the peak area and peak number of volatile flavor components as indicators. The volatile components of soybean tissue protein were separated and identified by gas chromatography-mass spectrometry(GC-MS), and the aroma active substances of soybean tissue protein were identified by gas chromatography-olfaction(GC-O). The results showed that the best extraction effect was obtained when DVB/CAR/PDMS extraction head was used to balance for 30 min and adsorb for 30 min at 70 ℃. 54, 89, 55 and 58 volatile substances were identified in the four soybean tissue proteins, and only 10 compounds were identified in the four soybean tissue proteins. 13 aroma active components were detected by GC-O from four tissue proteins, 12 of which contributed greatly to the formation of beany smell.