细菌型豆豉香气成分的研究

用干馏法提取细菌型豆豉香气成分，气相色谱法分离，质谱法鉴定结构并与计算机系统储存的己知物质的质谱进行比较，其鉴定出27个挥发性化合物，主要挥发性成分有：十四烷、4－甲基－2，6－二叔丁基－4－羟基－2，5－环－己烯－1－酮、2，6－二叔丁基对苯醌、月桂醇、十五烷、4－甲基－2，6－二叔丁基苯酚、十六烷、1－（2－辛基环丙基）辛酮、丙烯酸月桂醇酯、十七烷、肉豆蔻酸、十八烷、2，6－二叔丁基－4－硝基苯酚、鳖酸、棕榈酸、油酸、硬脂酸等，其中关键香味化合物是：月桂醛、12－羟基－7α－桉叶－4－烯－6－酮、月桂醇、4－甲基－2，6－二叔丁基－4－羟基－2，5－环己二烯－1－酮，2，6－二叔丁基对－1－苯醌、4－甲基－2，6－二叔丁基苯酚、2－丁基－5－异丁基噻吩、1－（2－辛基环丙基）－1－辛酮、丙烯酸月桂醇酯、十五醛、六氢金合欢基丙酮，2，6－二叔丁基－4－硝基苯酚，5－十二烷基－2（3H）－呋喃酮13个化学物。

Extraction Study on Aroma Compounds of Bacteria - fermented Soybean

Aroma compounds in Bacteria fermented soybean were extracted by dry distillation.the constituents then were by GCand their structures and by MS.A total of 27 compounds were identified.The principal constituents of the volatiles were tetradecane.2,6-Di(t-butyl)-4-hydroxy-4-methyl-2,5-cyclohexadien-1-one,2,6-Di-tert-butylpuinone.Dodecanol.Pentadecane,4-Methyl-2,6-di-tert-butyphenol.Hexadecane,1-(2-Octylcyclopropyl)-1-octanone,n-Lauryl acrylate,Heptadecane,Myristic acid,Octadecane,2,6-Di-t-butyl-4-nitrophenol.Palmitoleic acid,palmitic acid,Oleic acie,Stearic acid etc.The key flavour compounds were Dodecanal,12-Hydroxy-7.alpha.-eudsm-4-en-6-one,2,-Di(t-buty)-4-hydroxy-4-methyl-2,5-cycl ohexadien-1-one,2,6-Di-tert-butylquinone,Dodecanol, 4-Methyl-2,6-di-tert-butylphenol,2-n-Butyl-5-isobutylthiophene,1-(2-Octylcyclopropyl)-1-octanone,n-Lauryl acrylate,Pentadecanal,Hexahydrofarnesyl acetone,2,6-Di-t-butyl-4-nitropheno; and 5-Dodecyldihydro-2(3H)-furanone.