鹰嘴豆纳豆发酵过程中挥发性成分分析

采用顶空固相微萃取-气质联用技术（HS-SPME-GC-MS）对鹰嘴豆纳豆挥发性成分进行了测定与分析。结果表明，发酵24 h、36 h、48 h和60 h的鹰嘴豆纳豆分别鉴定出54、50、39和37种挥发性成分，包括醇类、醛类、酮类、酸类、酯类、吡嗪类、烃类、氨气和其他类物质，其中吡嗪类、酸类、酯类是鹰嘴豆纳豆的主要挥发性成分。吡嗪类物质在发酵36 h时相对含量大幅提高，其中2,3,5,6-四甲基吡嗪在48 h时含量最高，为17.95%；酸类物质相对含量随着发酵时间延长先减少后增加，其中反式阿魏酸含量在48 h时最高，为15.16%；酯类物质随发酵时间的延长逐渐降低，从发酵24 h的17.54%减少到60 h的2.89%。

Volatile components of chickpea natto in fermentation process

The volatile components of chickpea natto were determined and analyzed by HS-SPME combined with GC-MS. The results showed that 54, 50, 39 and 37 volatile components were identified during chickpeas natto fermentation at 24 h, 36 h, 48 h and 60 h, respectively, including alcohols, aldehydes, ketones, acids, esters, pyrazines, hydrocarbons, ammonia and other substances. Among them, pyrazines, acids and esters were the main volatile components in chickpea natto. The relative content of pyrazines increased significantly at 36 h, and the content of 2,3,5,6-etramethylpyrazines reached the highest at 48 h, accounting for 17.95%. The relative content of acids first decreased and then increased with the prolonging of fermentation time, and the content of trans-ferulic acid reached the highest at 48 h, accounting for 15.16%. The relative content of esters decreased from 17.54% at 24 h to 2.89% at 60 h along with the fermentation time.