[1]张凤英.气相色谱-质谱对天然酿造酱油与配制酱油香气成分的分析比较[J].中国调味品,2019,(07):133-137.
　Analysis and comparison of aroma components between naturally brewed soy sauce and preparation of soy sauce by gas chromatography-mass spectrometry[J].CHINA CONDIMENT,2019,(07):133-137.
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气相色谱-质谱对天然酿造酱油与配制酱油香气成分的分析比较()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年07期
页码:
133-137
栏目:
出版日期:
2019-07-20

文章信息/Info

Title:
Analysis and comparison of aroma components between naturally brewed soy sauce and preparation of soy sauce by gas chromatography-mass spectrometry
作者:
张凤英
文献标志码:
A
摘要:
为了对比天然酿造酱油和配制酱油的香气成分异同，本试验使用顶空固相微萃取结合气-质联用仪对其挥发性风味组分进行检测，以期对这两大类不同生产工艺的成品酱油风味上的异同及造成这种差异的原因，同时对照前人的研究成果推断和初步验证不同酿造方法、配制方法及原料差异造成对香味物质的影响。本试验随机选取了不同地域、不同厂家生产的自然酿造酱油和配制酱油产品，对其挥发性风味组分进行测定。结果表明：利用气相色谱-质谱共计检测到的化学成分主要类别为醇类、酚类、醛酮、酸类等，其中中又对应不同的化学单体分子，不同地域品牌的自然酿造工艺生产的酱油中醇类及酚类等含量有差异，且成分种类高于配制酱油，酸类物质种类更加丰富；配制酱油则是杂环类物质含量要更高，包括苯甲酸及甲基甲醇、甲硫基丙醇等；自然酿造酱油香气成分中糠醇及糠醛物质在配制酱油中含量少，也可以做为区别配制酱油及酿造酱油的依据。
Abstract:
In order to compare the aroma components of natural brewing soy sauce with the preparation of soy saucesoy sauce, the volatile flavor components were determined by headspace solid phase microextraction (SPME) combined with gas -mass spectrometry (GC-MS). The purpose of this paper is to compare the flavor of soy sauce of the two kinds of different production processes and the causes of the differences, and to infer and preliminarily verify the different brewing methods in comparison with the previous research results. The preparation method and the difference of raw material caused the influence on the aroma substance. In this experiment, the volatile flavor components of soy sauce and soy sauce products from different regions and different manufacturers were determined. The results show that: gas chromatography -the main chemical components detected by mass spectrometry are alcohols, phenols, aldehydes and ketones, acids, etc. The contents of alcohols and phenols in soy sauce produced by natural brewing technology of different regional brands were different, and the kinds of components were higher than those of soy sauce, and the kinds of acids were more abundant. The content of heterocyclic substances in soy sauce is higher, including benzoic acid and methyl methanol, methylthiopropyl alcohol and so on. The content of furfuryl alcohol and furfural in the aroma components of naturally brewed soy sauce is less than that in the preparation of soy sauce, and it can also be used as the basis for distinguishing soy sauce and brewing soy sauce.
更新日期/Last Update: 2020-06-22