固相微萃取与GC-MS法分析发酵型臭豆腐中挥发性成分

采用固相微萃取技术结合气质联用分析了北京产发酵型臭豆腐中挥发性香成分,共鉴定出31种成分,其中酯类9种、含硫类化合物6种、醛酮类5种、醇类4种、酸类2种、舍氮化合物1种、酚类1种、其他3种,检测到的含量较高的化合物有二甲基三硫、吲哚、二甲基二硫、苯酚、乙酸丁酯、正丁醇、丁酸乙酯、二甲基四硫、丁酸、正己醛、丁酸丙酯.

Analysis of volatile constituents in fermented stinky tofu made in Beijing by solid-phase micro-extraction combined with GC-MS

Solid-phase microextraction combined with GC-MS was utilized to analyze the volatile flavor constituents in fermented stinky tofu made in Beijing.Thirty-one of volatile flavor constituents were identified.They are 9 esters,6 sulfur- containing compounds, 5 carbonyl compounds, 4 alcohols, 2 carboxylic acids, 1 nitrogen - containing compound,1 phenol, 3 other organic compounds. The major volatile flavor components were dimethyl trisulfide (25.34%) ,indole ( 20.75% ), dimethyl disulfide ( 11.38% ), phenol ( 10.37% ), butyl acetate ( 5.07% ), n - butanol (4.02%) ,ethyl butanoate ( 3.85% ), dimethyl tetrasulfide ( 2.13% ), butanoic acid ( 1.50% ), n - hexanal ( 1.29% ), propyl butanoate( 1.13% ).