大豆赤变过程中挥发性物质的研究

Study on volatile substances during the reddening process of soybean

为减少大豆在储藏过程中发生赤变所导致的经济损失,研究其赤变过程中挥发性物质的变化,以期找到大豆赤变的特征挥发性物质。采用顶空固相微萃取-气质联用技术,对两个品种大豆(中黄35和中黄37)在赤变前期、中期和末期的挥发性物质进行检测和分析。结果表明:大豆赤变过程中挥发性物质烃类、醛类、酮类、酯类、芳香类和呋喃类均有所增加,其中烃类物质增加最多;烃类物质d-柠檬烯、正十二烷、十一烷、癸烷、2-甲基癸烷、3-甲基癸烷、3-甲基十一烷、2,6-二甲基癸烷,酮类物质3-辛酮,酯类物质α-戊基-γ-丁内酯和γ-戊内酯在正常大豆中未检出而在赤变样品中均检出。d-柠檬烯和3-辛酮变化显著,可作为大豆赤变的特征挥发性物质。

To find the characteristic volatile substances of reddening,in this study,the change of volatile substances in the process of soybean reddening was investigated.The volatiles of two varieties of soybeans,Zhonghuang 35 and Zhonghuang 37,were detected and analyzed in the early,middle and late stages of the reddening process by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that hydrocarbons,aldehydes,ketones,esters,aromatics,and furans volatile substances increased significantly during the soybean reddening process.The hydrocarbons were the most significantly increased substances among all these kinds of substances.The hydrocarbons substances,d-limonene,dodecane,undecane,decane,2-methyldecane,3-methyldecane,3-methyundecane,2,6-dimethyldecane;the ketone substance,3-octanone;and the ester substances,gamma-nonanolactone and gamma-pentanolactone could not be detected in the normal soybeans,while they were detected in all the reddening soybean samples.D-limonene and 3-octanone varied significantly and could be served as characteristic volatiles of soybean reddening.