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| 甜面酱成曲的挥发性成分分析 | |
| 引用本文： | 孟鸳,乔宇,康旭,李冬生,刘彩香,付雯,胡建中,黄红霞.甜面酱成曲的挥发性成分分析[J].食品工业科技,2011(12):229-232. |
| 作者姓名： | 孟鸳 乔宇 康旭 李冬生 刘彩香 付雯 胡建中 黄红霞 |
| 作者单位： | 1. 湖北工业大学生物工程学院,湖北武汉,430068 2. 湖北省农科院农产品加工与核农技术研究所,湖北武汉,430064 3. 湖北工业大学生物工程学院,湖北武汉430068／湖北省食品发酵工程技术研究中心,湖北武汉430068 |
| 基金项目： | 湖北省科技厅项目(鄂财企发[2007]119号) |
| 摘 要： | 采用顶空固相微萃取和气质联用方法,测定根霉、黑曲霉、米曲霉单独制曲及混合制曲所得成曲的挥发性成分。结果表明,在产生挥发成分的种类上,米曲霉〉黑曲霉〉根霉,对单菌种制曲而言,米曲霉产醇类和酮类物质能力较强,黑曲霉产酚类和烃类物质较强,根霉产酯类和醛类物质较强;对比单菌种制曲和混合制曲,发现采用混合制曲不利于酯类、醇类、酮类、酚类和烃类物质的产生;仅米曲霉和根霉混合制曲在醛类物质的产生上略有优势,因此单菌种制曲更利于挥发性成分的产生。 |
| 关 键 词： | 甜面酱 制曲 挥发性成分 顶空固相微萃取 气相色谱-质谱法 |
The analysis of volatile components in sweet flour paste strain |
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| MENG Yuan,QIAO Yu,KANG Xu,LI Dong-sheng,LIU Cai-xiang,FU Wen,HU Jian-zhong,HUANG Hong-xia.The analysis of volatile components in sweet flour paste strain[J].Science and Technology of Food Industry,2011(12):229-232. | |
| Authors: | MENG Yuan QIAO Yu KANG Xu LI Dong-sheng LIU Cai-xiang FU Wen HU Jian-zhong HUANG Hong-xia |
| Affiliation: | MENG Yuan1,QIAO Yu2,KANG Xu1,LI Dong-sheng1,3,LIU Cai-xiang1,FU Wen1,HU Jian-zhong1,HUANG Hong-xia1(1. College of Bioengineering,Hubei University of Technology,Wuhan 430068,China,2. Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,3. Research Center of Food Fermentation Engineering and Technology of Hubei,China) |
| Abstract: | Volatile compounds in sweet flour paste strain from mixed strains and single strains made by rhizopus,Aspergillus niger and Aspergillus oryza were extracted with head space solid-phase microextraction(HS-SPME)apparatus and analyzed by GC-MS. The results showed that the kinds of volatile compounds about Aspergillus oryza were more than others. According to single strains,the ability of Aspergillus oryza producing alcohols and ketones was better,the ability of Aspergillus niger producing phenols and hydrocarb... |
| Keywords: | sweet flour paste strain volatile components HS-SPME GC-MS |
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