红曲霉菌混合制曲高盐稀态发酵过程挥发性物质的变化

为研究添加红曲复合制曲酿造酱油高盐稀态发酵过程中风味物质变化，通过顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）对稀醪中的挥发性风味物质进行分析，确定稀醪的固相微萃取最佳条件为:75 μm CAR/PDMS萃取头，添加2.5 g氯化钠、萃取温度50 ℃、萃取时间30 min。在该条件下，对不同酱油的挥发性物质种类数量及其占比进行分析，发现红曲酱油相比于其他酱油具有更高的酯类物质占比和丰度，并对稀醪发酵10、30、50、70、80、120、160 d样品检测得到醇类（14种）、酸类（7种）、酮类（9种）、酯类（15种）、酚类（6种）、醛类（3种）、吡嗪类（3种）、吡咯类（1种）、烯类（1种）、呋喃类（2种）和其他（4种），共65种物质。对比发现，红曲酱油挥发性物质中酯类的含量与种类最为丰富，是构成红曲酱油风味的的主要物质。经热图分析发现，稀醪发酵0~120 d是醛酮类、吡嗪、吡咯类物质含量的生成时期；醇类物质是在整个发酵期间均有某种物质显著增加，稀醪发酵80~180 d是酚类、酸类、酯类的显著增加时期；其中酯类香气物质的增加说明了红曲酵母的添加显著加强了酱油的酯类风味，改善了酱油风味。

Variation of Volatile Substances in High-salt Dilute Fermentation Process of Monascus Mixed Koji Production

To study the changes of flavor substances in the high-salt dilute fermentation process of soy sauce brewed by adding red koji complex, the volatilization in the dilute mash was analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). For analysis of sexual flavor substances, it was determined that the best conditions for solid-phase microextraction of dilute mash were: 75 μm CAR/PDMS extraction head, 2.5 g sodium chloride, extraction temperature 50 ℃, extraction time 30 min. Under these conditions, the quantity and proportion of volatile substances in different soy sauces were analyzed, and it was found that meniscus soy sauce had a higher proportion and abundance of esters than other soy sauces, and it was fermented for thin mash10, 30, 50, 70, 80, 120, 160 d samples detected alcohols (14 types), acids (7 types), ketones (9 types), esters (15 types), phenols (6 types), Aldehydes (3 types), pyrazines (3 types), pyrroles (1 type), alkenes (1 type), furans (2 types) and others (4 types), a total of 65 substances. By comparison, it was found that the content and types of esters in the volatile substances of monascus soy sauce were the most abundant, and they were the main substances that constitute the flavor of monascus soy sauce. Through heat map analysis, it was found that the content of aldehydes ketones, pyrazines, and pyrrole substances was produced from 0~120 days of thin mash fermentation. Alcohol substances increased significantly during the whole fermentation period, and 80~180 days of thin mash fermentation was the period of significant increase of phenols, acids, and esters. The increase of ester flavoring substances indicated that the addition of red yeast significantly enhanced the flavor of ester and improved the flavor of soy sauce.