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| 两种臭豆腐卤水中挥发性成分的比较 | |
| 引用本文： | 郑小芬,苏悟,蒋立文.两种臭豆腐卤水中挥发性成分的比较[J].中国酿造,2013,32(10):122-125. |
| 作者姓名： | 郑小芬 苏悟 蒋立文 |
| 作者单位： | 1.湖南农业大学食品科技学院，湖南长沙410128；2.食品科学与生物技术湖南省重点实验室，湖南长沙410128； 3.湖南省发酵食品工程技术研究中心，湖南长沙410128 |
| 基金项目： | 湖南农业大学校企合作项目（DS0274） |
| 摘 要： | 为得到2种不同臭豆腐卤水的差异性，采用固相微萃取气-质联用技术（SPME-GC-MS）对2种不同臭豆腐卤水中的挥发性成分进行分析，用面积归一化法测定其组分的相对含量。经鉴定，深色臭豆腐中主要挥发性风味物质共有38种，浅色臭豆腐中主要挥发性风味物质共有42种。2种臭豆腐中都鉴定出的挥发性成分有9种，为异戊醇、正己醇、3-辛醇、α-松油醇、丁酸丙酯、正己酸、苯酚、对异丙基甲苯、2，3，5，6-四甲基吡嗪。 |
| 关 键 词： | 臭豆腐 气质联用 挥发性成分 |
Comparison of volatile components in two kinds of stinky tofu brine |
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| ZHENG Xiaofen,SU Wu,JIANG Liwen.Comparison of volatile components in two kinds of stinky tofu brine[J].China Brewing,2013,32(10):122-125. | |
| Authors: | ZHENG Xiaofen SU Wu JIANG Liwen |
| Affiliation: | 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; 3.Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha 410128, China |
| Abstract: | For the differences of two different stinky tofu brines, volatile component in two different stinky tofu brines were analyzed by solid phase microextraction combined with gas chromatography-mass spectrometry （GC-MS） and quantified by area normalization method. The major volatile flavor substances in deep-colored stinky tofu are 39 kinds, and in light-colored stinky tofu are 42. The common volatile flavor substances in two kinds of stinky tofu are 9, include 3-methyl-1-butanol, hexyl alcohol, 3-octanol, p-menth-1-en-8-ol, propyl butyrate, hexanoic acid, phenol, cymene and 2, 3, 5, 6-tetramethylpyrazine. |
| Keywords: | stinky tofu GC-MS volatile components |
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