不同类型腐乳中挥发性风味成分比较分析

采用同时蒸馏萃取(SDE)和顶空固相微萃取(HS-SPME)两种方法提取红方、青方、白方3种腐乳中挥发性风味成分。并用气相色谱-质谱(GC-MS)联用对挥发性物质进行鉴定,结果显示共鉴定出179种挥发性物质,SDE法和HS-SPME法分别鉴定出114种和102种。红方腐乳含量较高的挥发性风味物质包括硬脂酸乙酯、4-乙烯基-2-甲氧基苯酚、3’-甲氧基苯乙酮、丁香酚、十四酸乙酯、十五酸乙酯、辛酸乙酯、乙醇、棕榈酸乙酯、2,4,6-三羟基苯甲醛、α-石竹烯等;白方腐乳中含量较高的挥发性风味物质包括茴香脑、辛酸乙酯、2,2,4-三甲基-1,3-戊二醇二异丁酸酯、油酸乙酯、亚油酸乙酯等,其中茴香脑是白方腐乳的特征风味物质之一;青方腐乳中含量较高的挥发性物质有吲哚、苯酚、丁酸丁酯、亚油酸乙酯、丁酸丙酯、2,4-二叔丁基苯酚、油酸乙酯、棕榈酸乙酯、苯乙醇、桉叶油醇等,其中吲哚是青方腐乳的特征风味物质之一。

Comparative Analysis of Volatile Flavor Components in Different Kinds of Sufu

The volatile flavor components from three kinds of sufu such as red sufu,cyan sufu and white sufu are extracted by simultaneous distillation extraction(SDE)and headspace solid-phase microextraction(HS-SPME).The volatile substances are identified by gas chromatography-mass spectrometry(GC-MS),the results show that 179 volatile substances are identified,114,102 kinds of volatile substances are identified by SDE and HS-SPME respectively.Among them,the volatile flavor substances with high content in red sufu include ethyl stearate,4-vinyl-2-methoxyphenol,3'-methoxyacetophenone,eugenol,ethyl tetradecanoate,ethyl pentadecate,ethyl octanate,ethanol,ethyl palmitate,2,4,6-trihydroxy benzaldehyde,α-caryophyllene and so on;the volatile flavor substances with high content in white sufu include anethole,ethyl caprylate,2,2,4-trimethyl-1,3-pentanediol diisobutyrate,ethyl oleate,ethyl linoleate and so on,among which,anethole is one of the characteristic flavor substances of white sufu.The volatile substances with high content in cyan sufu include indole,phenol,butyl butyrate,ethyl linoleate,propyl butyrate,2,4-ditert-butylphenol,ethyl oleate,ethyl palmitate,phenylethanol,eucalyptol and so on,among which,indole is one of the characteristic flavor substances of cyan sufu.