| 中式酱油和日式酱油香气物质的对比研究 |
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| 引用本文： | 罗龙娟,高献礼,冯云子,赵海锋,赵谋明.中式酱油和日式酱油香气物质的对比研究[J].中国酿造,2011(5). |
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| 作者姓名： | 罗龙娟 高献礼 冯云子 赵海锋 赵谋明 |
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| 作者单位： | 华南理工大学,轻工与食品学院,广东,广州,510640 |
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| 基金项目： | "十一五"国家科技支撑计划项目，广东省科技计划项目 |
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| 摘 要： | 采用直接溶剂萃取法对中式酱油和日式酱油的挥发性香气物质进行提取、浓缩,并利用气相色谱.质谱联用仪(GC-MS)对其进行鉴定.研究结果表明,中式酱油中鉴定出94种风味物质,日式酱油中鉴定出125种风味物质.中式酱油的主要挥发性物质为酯类(35.97%)、醇类(17.79%)、酸类(16.05%)和醛酮类(8.67%),而日式酱油的主要挥发性物质为酯类(52.98%)、酸类(24.01%)、醇类(9.31%)和醛酮类(6.02%),挥发性香气物质的种类及其相对含量的差异是造成2种酱油香气差别的主要原因.
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| 关 键 词： | 酱油 香气物质 气相色谱-质谱联用仪 |
Comparative study on aroma compounds in Chinese-type and Japanese-type soy sauces |
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| LUO Longjuan,GAO Xianli,FENG Yunzi,ZHAO Haifeng,ZHAO Mouming.Comparative study on aroma compounds in Chinese-type and Japanese-type soy sauces[J].China Brewing,2011(5). |
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| Authors: | LUO Longjuan GAO Xianli FENG Yunzi ZHAO Haifeng ZHAO Mouming |
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| Affiliation: | LUO Longjuan,GAO Xianli,FENG Yunzi,ZHAO Haifeng,ZHAO Mouming (College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | The volatile aroma compounds in Chinese-type and Japanese-type soy sauces were separated and concentrated by direct solvent extraction,and identified by gas chromatography-mass spectrometry.The results showed that 94 aroma compounds were identified in Chinese-type soy sauces,and 125 aroma compounds were identified in Japanese-type soy sauces.The main aroma compounds in Chinese-type soy sauces were 35.97% esters,17.79% alcohols,16.05% acids and 8.67% aldehydes and ketones,whereas 52.98% esters,24.01% acids,9... |
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| Keywords: | soy sauce aroma compounds gas chromatography-mass spectrometry |
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