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通过固相微萃取(SPME)、直接溶剂萃取(DSE)以及气相色谱-质谱(GC-MS)结合的方法,研究不同固形物浓度(S1.1,S1.5,S2.0,S2.5)发酵对酱油香气物质的影响。SPME和DSE共检测出114种挥发性香气成分,其中含量较多的物质是醇(12种),酸(6种),醛(12种)、酮(14种)、酯(15种)。GC-MS分析得出,四种固形物浓度测得的香气物质种类相同,但含量却有较大差异。随着固形物浓度的增加,酸和醛类化合物的含量呈现增长趋势,其中酸类物质在S1.1中的含量分别是S1.5的2.5倍,S2.0的2.2倍,S2.5的1.99倍。另外除2,3-丁二醇,愈创木酚在高固形物浓度中呈现较低含量外,其他如苯乙醇、2-3甲基-丁醛、乙酸、4-羟基-2,5-二甲基-3(2H)-呋喃酮(HDMF)和4-羟基-2-乙基-5-甲基-3(2H)-呋喃酮(HEMF)等重要香气物质均随固形物浓度的增加而提高,进一步表明提高固形物浓度有利于酱油香气的平衡。
The effects of different solid concentrations (S1.1, S1.5, S2.0, S2.5) were studied by means of SPME, direct solvent extraction (DSE) and gas chromatography- Effect of fermentation on the aroma of soy sauce. A total of 114 volatile aroma components were detected by SPME and DSE. Among them, 12 were alcohols, 12 acids, 12 ketones, 14 esters and 15 esters. GC-MS analysis showed that the four kinds of solid concentration measured the same aroma substances, but the content is quite different. With the increase of solid concentration, the contents of acids and aldehydes showed a trend of increase. The contents of acids in S1.1 were 2.5 times of S1.5 and 2.2 times of S2.0, respectively 1.99 times. In addition to 2,3-butanediol, guaiacol in the low concentration of high solids showed a lower content, other such as benzene ethyl alcohol, 2-3 methyl-butyraldehyde, acetic acid, 4-hydroxy- Important aroma substances such as dimethyl-3 (2H) -furanone (HDMF) and 4-hydroxy-2-ethyl-5-methyl-3 (2H) -furanone (HEMF) The improvement, further shows that increasing the solids concentration is conducive to the balance of soy sauce aroma.