油炸对臭豆腐中挥发性风味物质的影响

以长沙臭豆腐为原料，采用顶空固相微萃取结合气相色谱质谱联用（HS-SPME-GC-MS）技术检测臭豆腐油炸前后的挥发性 风味成分，研究油炸对臭豆腐的挥发性风味物质的影响。结果表明，油炸前的臭豆腐中共鉴定出37种挥发性物质，主要由醛类、醇类、 烷类、含硫化合物和呋喃类组成；油炸后的臭豆腐中共鉴定出40种挥发性物质，除上述物质外，还含有苯类、酮类和酸酐类等物质，而 醇类物质较少。与油炸前的臭豆腐相比，油炸后的臭豆腐中醇类、烯类、烷类的相对含量呈递减趋势，酮类、醛类、苯类、其他杂环类化 合物的相对含量呈递增趋势。

Effect of frying treatment on volatile flavor substances in stinky tofu

Using Changsha stinky tofu as raw material, the volatile flavor components in the stinky tofu before and after frying were detected by HS- SPME-GC-MS, and the effects of frying on the volatile flavor substances in stinky tofu was studied. The results showed that a total of 37 kinds of volatile substances were identified in the stinky tofu before frying, which were mainly aldehydes, alcohols, alkanes, sulfur-containing compounds and furans; a total of 40 kinds of volatile substances were identified in the stinky tofu after frying, which including benzene, ketone, acid anhydride, less alcohols and other substances besides the above substances. Compared with the stinky tofu before frying, the relative contents of alcohols, alkenes and alkanes decreased in the stinky tofu after frying, and the relative contents of ketones, aldehydes, benzene and other heterocyclic compounds increased.