传统霉菌发酵与接种发酵豆豉风味物质的比较分析

对接种发酵制作的豆豉香气成分进行分析检测，并与传统自然发酵豆豉和纯种米曲霉发酵的豆豉进行比较，经GC-MS分析，一共鉴定出了烃类、醇类、醛类、酮类、酸类、酯类、杂环化合物、含硫化合物、酚类以及其他化合物共10 类，152 种挥发性成分；结果表明，混合菌种发酵豆豉所含的烃类、醛类和酸类物质均高于纯种发酵培养，而传统自然发酵产生的醇类、杂环化合物、含硫化合物、酚类以及其他化合物都高于纯种发酵及混合菌种豆豉，而混合菌种发酵豆豉在酮类和酯类化合物要明显高于纯种米曲霉豆豉和传统自然发酵豆豉。

Comparison of Aroma Compounds in Traditional Fermented and Inoculated Douchies,A Chinese Traditional Fermented Soybean Food

In this study, cooked soybean was fermented by mixed cultures of Aspergillus oryzae and Aspergillus niger,
pure Aspergillus oryzae and the traditional method, respectively. The volatile compound of three Douchi samples was
analyzed and compared by gas chromatography-mass spectrometry (GC-MS). A total of 152 volatile compounds, i.e.,
30 hydrocarbons, 21 alcohols, 8 aldehydes, 33 esters, 7 ketones, 6 phenols, 18 acids, 20 heterocyclic compounds, 3
sulfocompounds and 6 other compounds, were identified. Results showed that the contents of hydrocarbons, aldehydes
and acids in Douchi produced by mixed culture fermentation were higher than in that from pure culture fermentation. The
traditional fermented Douchi had higher contents of alcohols, heterocyclic compounds sulfocompounds and phenols when
compared with the two other samples. On the other hand, the multi-strains fermented Douchi contained significantly higher
amounts of ketones and esters when compared with the pure culture and the traditional fermented Douchi.