固相微萃取结合气-质联用确定北京干黄酱中关键香气成分

赵星贺 , 黄佳 , 刘玉平

doi:10.13995/j.cnki.11-1802/ts.016423

食品与发酵工业 >

2018 , Vol. 44 >Issue 3: 266

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.016423

固相微萃取结合气-质联用确定北京干黄酱中关键香气成分

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1(清华大学附属中学朝阳学校，北京，100027) 2(北京工商大学食品学院，北京，100048)

高中生

网络出版日期: 2018-03-26

基金资助

北京工商大学2015年研究生科研能力提升计划项目资助

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Characterization of the key odorants in Beijing dry yellow soybean sauce by SPME-GC-MS-O

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1(Tsinghua High School Chaoyang, Beijing 100027, China)
2(School of Food and Chemical engineering, Beijing Technology and Business University, Beijing 100048, China)

Online published: 2018-03-26

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摘要

为了确定北京干黄酱中的关键香气成分，采用固相微萃取对其中的挥发性成分进行了提取，提取物经气相色谱-质谱-嗅觉检测器联用进行分离与鉴定。采用质谱、保留指数、标准品和香气进行定性，共鉴定出53种挥发性成分，其中具有香气活性的化合物有20种；采用2-辛醇为内标进行了定量，计算了在总离子流图上有响应信号的香气活性物质的香气活性值，确定出了北京干黄酱中的7种关键香气物质，分别是3-甲基丁醛、二甲基三硫、2-甲氧基苯酚、苯乙醛、丁酸乙酯、壬醛和3-甲基丁酸。

关键词： ; font-family:SimSun; color:#000000; font-size:16px; font-weight:normal; ">北京干黄酱; 挥发性成分; 香气活性化合物; 关键香气成分

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赵星贺 , 黄佳 , 刘玉平 . 固相微萃取结合气-质联用确定北京干黄酱中关键香气成分[J]. 食品与发酵工业, 2018 , 44(3) : 266 . DOI: 10.13995/j.cnki.11-1802/ts.016423

Abstract

In order to determine the key odorants in Beijing dry yellow soybean sauce (BDYSS), the volatile constitutes in BDYSS were isolated by solid-phase microextraction, and the isolate was analyzed by gas chromatography-mass spectrometry-olfactometry(GC-MS-O). The structures of volatile components separated by GC were determined by MS, and conformed by comparison of retention indexes (RIs) of separated constituents with the RIs reported in the literature and by comparison of the retention times and odor characteristics of some separated constituents with those of authentic samples. A total of 53 volatile compounds, of which 20 compounds had odor activity, were identified. Their concentrations were determined by using 2-octanol as internal standard. The odor activity values (OAV) of aroma-active compounds who gave respond signals in total ion chromatogram were calculated. Seven key odorants in BDYSS were identified by OAV, they were 3-methylbutanal, dimethyl trisulfide, 2-methoxyphenol, benzeneacetaldehyde, ethyl butanoate, nonanal and 3-methylbutanoic acid.

Key words： ; font-family:SimSun; color:#000000; font-size:16px; font-weight:normal; ">Beijing dry yellow soybean sauce; volatile compounds; aroma-active compounds; key odorants

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