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| 剁椒坯盐水酱油与普通酱油香气特征比较分析 | |
| 引用本文： | 李明浩,胡璇,夏延斌.剁椒坯盐水酱油与普通酱油香气特征比较分析[J].食品与机械,2011,27(5). |
| 作者姓名： | 李明浩 胡璇 夏延斌 |
| 作者单位： | 1. 湖南农业大学食品科技学院,湖南长沙,410128 2. 湖南省发酵食品工程技术中心,湖南长沙,410128 3. 湖南国家蔬菜加工技术研发分中心,湖南长沙,410128 |
| 基金项目： | 农业部98项目(编号:2003T18) |
| 摘 要： | 采用固相微萃取-气质联用(SPME-GC-MS)方法,对剁椒坯盐水酱油和普通酱油的香气成分进行分析和鉴定。共鉴定出84种风味化合物,其中包括醇类物质12种,酯类物质12种,酸类物质15种,醛酮类物质15种,杂环类物质17种,酚类物质5种,烃类物质3种,醚类物质1种,含N化合物2种,含S化合物2种。其中剁椒坯盐水酱油比普通酱油的香气物质多15种,两种酱油的共有香气成分有30种,说明剁椒坯盐水酱油比普通酱油风味更优。 |
| 关 键 词： | 剁椒坯盐水 香气成分 固相微萃取 气质联用 |
Analysis and comparison of flavor compounds between soy sauce fermented with salted chili juice and normal soy sauce |
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| LI Ming-hao,HU Xuan,XIA Yan-bin.Analysis and comparison of flavor compounds between soy sauce fermented with salted chili juice and normal soy sauce[J].Food and Machinery,2011,27(5). | |
| Authors: | LI Ming-hao HU Xuan XIA Yan-bin |
| Affiliation: | LI Ming-hao1 HU Xuan2 XIA Yan-bin3(1.College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan410128,China,2.Center of Fermentation Food Technology and Engineering,Hunan,3.National Vegetable Processing Technology R &D Sub-centers in Hunan,China) |
| Abstract: | Flavor compounds of soy sauce fermented with salted chili juice and normal soy sauce were identified and analyzed by Solid-phase micro-extraction(SPME)combined with Gas chromatography-mass spectrometry(GC-MS)in this paper.The result showed that 84flavor compounds were identified including 12alcohols,12esters,15acids,15aldehydes ketones,17heterocyclic,5phenolic,3hy-drocarbons,1ether,2N-containing compounds and 2S-containing compounds.Soy sauce fermented with salted chili juice had 15more flavor components th... |
| Keywords: | salted chili juice flavor compounds solid-phase micro-ex-traction gas chromatography mass spectrometry |
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