采用同时蒸馏萃取-气质联用技术分析不同等级传统郫县豆瓣中挥发性风味物质

以二氯甲烷为溶剂,采用同时蒸馏萃取技术(SDE)提取不同等级传统郫县豆瓣中的挥发性风味物质,并通过气相色谱质谱联用(GC-MS)技术进行分离鉴定。在3类传统郫县豆瓣中,共检测出挥发性风味化合物109种,主要为酯类、醇类、醛类和酮类等化合物。在特级豆瓣中,油酸甲酯(14.54%)、异戊醇(10.34%)、苯乙醇(3.54%)、异戊醛(8.30%)相对含量较高,且2-羟基-3-戊酮(12.25%)仅在此等级被检出;一级豆瓣中,油酸甲酯(8.27%)、异戊醇(4.96%)、芳樟醇(1.57%)、异戊醛(3.07%)、4-乙基-2-甲氧基苯酚(3.56%)相对含量较高;二级豆瓣中,乙酸乙酯(15.22%)、异戊醇(4.73%)、2-甲基丙醇(1.21%)、异戊醛(4.20%)相对含量较高。

Analysis of Flavor Components from the Different Grade Traditional Pixian Bean Pastes by Simultaneous Distillation-extraction and GC-MS

The volatiles from the three grade traditional Pixian beans were extracted by simultaneous distillation-extraction （ SDE）, using methylene chloride as a solvent. The volatiles were isolated and identified by gas chromatography-mass spectrometry （GC-MS） technique. The results showed that the identified 109 volatiles from three grade Pixian Bean Pastes mainly included esters, alcohols, aldehydes and ketones. The relative content of methyl oleate, isoamylol, phenethyl alcohol, isovaleraldehyde from superior-level Pixian Bean Paste, highly reached 14.54% , 10.34% , 3.54% and 8.30o/o , respectively, and 2 - Hydroxy -3 - pentanone level as high as 12.25% was only detected in this grade paste. Methyl oleate, isoamylol, linalool, isovaleraldehyde, 4 -ethyl- 2- methoxy phenol from the first-level Pixian Bean Paste were found to be high relative content, reaching 8.27% , 4.96% , 1.57%, 3.07% and 3.56% respectively. The second-level Pixian Bean Paste with relatively higher amounts ethyl acetate （ 15.22% ） , isoamylol （4.73%）, 2 - methyl propioric acid （ 1.21% ） , isovaleraldehyde （4.20%）.