| 不同单菌制曲豆酱风味物质及氨基酸分析比较 |
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| 引用本文： | 康蕾,胡茂丰,刘素纯.不同单菌制曲豆酱风味物质及氨基酸分析比较[J].中国酿造,2014(11):140-144. |
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| 作者姓名： | 康蕾 胡茂丰 刘素纯 |
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| 作者单位： | 湖南农业大学食品科学技术学院;湖南农业大学生物科学技术学院;食品科学与生物技术湖南省重点实验室; |
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| 基金项目： | 湖南省科技计划项目(2012NK3072) |
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| 摘 要： | 分别采用米曲霉（A spergillusoryzae）A S3.042、高大毛霉（M ucorm ucedo）、根霉（R hizopus）和黑曲霉（A spergillusniger）制曲制酱，对后发酵黄豆酱中氨基酸态氮、风味物质和游离氨基酸进行测定分析，发现在45 d氨基酸态氮含量最高，在45~65 d时氨基酸态氮含量保持稳定；判定65 d为发酵终点。测得米曲霉65 d挥发性物质是4种酱中最丰富的，测定米曲霉豆酱游离氨基酸含量为4种酱中最多，为174.17 m g/g干质量，且种类最丰富。
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| 关 键 词： | 黄豆酱 氨基酸组成 风味物质 固相微萃取 气质联用 |
Comparison of flavor compounds and amino acids of soybean paste fermented by different moulds |
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| Affiliation: | KANG Lei, HU Maofeng, LIU Suchun (1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. College of Bioscience and Biotechnology, Hunch Agricultural University, Changsha 410128, China; 3.Hunan Key Laboratories of Food Science and Biotechnology, Changsha 410128, China) |
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| Abstract: | K ojiand soybean paste w ere m ade using A spergillus oryzae A S3.042, M ucor m ucedo,R hizopus and A spergillus niger as ferm entation starter,respectively.The am ino acid nitrogen,flavorcom pounds and free am ino acids contents ofthe products w ere determ ined and analyzed.The highestcontentofam ino nitrogen w asin 45 d,and am ino nitrogen rem ained stable from 45 d to 65 d.A tthe 65 d,the soybean paste ferm ented by A . oryzae had the m ostabundantvolatile com ponentsand am ino acids,and the free am ino acid contentw asthe highestof174.17 m g/g dry w eight. |
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| Keywords: | soybean paste am ino acid com position flavorcom ponents solid-phase m icro-extraction G C -M S |
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