五种市售酿造酱油风味物质及氨基酸含量分析-《中国调味品》

文章信息/Info

Title:: Analysis of Flavor Substances and Amino Acid Content of Five Kinds of Fermented Soy Sauce

摘要:: 采用顶空固相微萃取-气质联用（headspace solid phase micro-extraction gas chromatography mass spectrometry, HS-SPME/GC-MS）和电子鼻技术对五种市售酿造酱油的风味物质进行研究，并利用全自动氨基酸分析仪对酱油中的氨基酸组成进行比较。利用HS-SPME/GC-MS技术共检测出63种香气物质，主要是醇类、酚类、酯类、醛酮类、酸类、杂环化合物及含硫化合物，这些挥发性物质种类和含量不同赋予了酱油独特的风味。从主成分分析结果可知，电子鼻技术可以很好地区分开五种酱油。采用全自动氨基酸分析仪对酱油中氨基酸的组成进行分析，五种酿造酱油氨基酸种类丰富，根据谷氨酸占总氨基酸的比例可以初步判断五种酱油均添加了谷氨酸钠。

Abstract:: The flavor substances of five kinds of commercially available fermented soy sauce were studied by headspace solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME/GC-MS) and electronic nose technology, and automatic amino acid analyzer was used in the analysis of amino acid in soy sauce. 63 kinds of aroma substances were detected by HS-SPME/GC-MS, mainly alcohols, phenols, esters, aldehydes, ketones, acids, heterocyclic and sulfur-containing compounds. The variety and content of these aroma substances give soy sauce its unique flavor. From the results of principal component analysis (PCA), the electronic nose technology can distinguish five kinds of soy sauce successfully. The composition of amino acids in soy sauce was analyzed by automatic amino acid analyzer. Results showed that there were various amino acids in fermented soy sauce. According to the ratio of glutamic acid to total amino acids, it was preliminarily estimated that all the soy sauces were added with sodium glutamate.