顶空固相微萃取法对两种毛霉型豆豉风味分析

运用顶空固相微萃取气相色谱-质谱联用(gas chromatography-mass spectrometer,GC-MS)仪和氨基酸自动分析仪对自制优化后的毛霉型豆豉和传统市售毛霉型豆豉的风味成分及氨基酸组成进行对比研究。结果表明:试验组毛霉型豆豉共检测出63种香味物质,其中31种酯类物质,3种醇类物质,5种醛类物质,4种酸类物质,3种酮类物质,1种酚类物质,16种其他类物质;而对照组传统工艺生产的市售毛霉型豆豉检测出50种挥发性香味物质,其中酯类22种,醇类4种,醛类5种,酸类4种,酮类1种,酚类2种,其他类12种。试验组经优化后的毛霉型豆豉酯类物质更丰富,香气成分更突出。试验组经优化后的毛霉型豆豉氨基酸含量为16.71 g/100 g,比对照组高0.67 g/100 g。

Analysis of Flavor of Two Mucor-type Douchi by Headspace Solid-phase Microextraction Method

The headspace solid-phase microextraction gas chromatography-mass spectrometry(GC-MS)and amino acid automatic analyzer were used to compare the flavor components and amino acid composition of the self-made optimized Mucor-type tempeh and traditional commercial Mucor-type tempeh.The results showed that:a total of 63 flavor substances were detected in tempeh,included 31 esters,3 alcohols,5 aldehydes,4 acids,3 ketones,1 phenol,16 other substances;while the commercial Mucor-type tempeh produced by the traditional process of the control group detected 50 kinds of volatile aroma substances,included 22 esters,4 alcohols,5 aldehydes,4 acids,1 ketone,2 phenols and 12 others.The optimized Mucor-type tempeh esters in the test group were more abundant,and the aroma components were more prominent.The amino acid content of the optimized Mucor-type tempeh in the test group was 16.71g/100 g,which was 0.67g/100 g higher than that in the control group.