酱油中挥发性风味物质的气相色谱-离子迁移谱分析

采用气相色谱-离子迁移谱（GC-IMS）对不同酱油样品中的风味物质进行检测，根据挥发性成分指纹图谱，利用多元统计法分析散装酱油与品牌酱油的差异和散装酱油与不同等级品牌酱油的差异。结果表明，酱油中主要的挥发性风味成分包括苯乙醛、丙醛、5-甲基-2-呋喃甲醇、2,3-丁二酮、5-甲基糠醛、乙醇、乙酸乙酯等11种化合物。散装酱油和品牌酱油的风味物质存在明显差异，正交偏最小二乘法判别分析（OPLS-DA）结果显示，大部分风味物质在散装酱油中的含量低于品牌酱油，与风味指纹图谱结果基本一致；散装酱油与不同等级的品牌酱油也能区别开。该研究结果表明气相-离子迁移谱技术为酱油风味检测技术的开发和研究提供新思路。

Determination of volatile flavor substances in soy sauce based on gas chromatography-ion mobility spectrometry

The flavor compounds in different soy sauce samples were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). According to the fingerprint of volatile components, the differences between bulk soy sauce and brand soy sauce and the differences between bulk soy sauce and different grades of brands soy sauce were analyzed by Multivariate statistical method. The results showed that the main volatile flavor components in soy sauce included 11 kinds of compounds, such as benzene acetaldehyde, propanal, 5-methyl-2-furfuralcohol, 2,3-butanedione, 5-methylfurfural, ethanol and ethyl acetate. There were significant differences in flavor compounds between bulk soy sauce and brand soy sauce. Orthogonal partial least squares-discrimination analysis (OPLS-DA) results showed that the contents of most flavor substances in bulk soy sauce were lower than that in brand soy sauce, which was basically consistent with the results of flavor fingerprint. Bulk soy sauce could also be distinguished from different grades of brand soy sauce. The results showed that the GC-IMS provided a new idea for the development and research of soy sauce flavor detection technology.