以郫县豆瓣为原料,运用固相微萃取-气相色谱-质谱联用技术研究了热风干燥、真空微波干燥、冷冻干燥对郫县豆瓣香气成分的影响。从郫县豆瓣鲜样中共鉴定出59种物质,以醇、酸、酯类为主;经过热风干燥、微波真空干燥后,从中分别检出46、51种成分,冷冻干燥后,检出44种挥发性成分。干燥后的成分有不同程度的新增和减少,冷冻干燥对原有挥发性成分中的酚类和酯类的保留效果较好。感官评价结果显示,冷冻干燥酱香味损失较多,辛辣刺鼻味和霉味突出。热风和微波干燥没有改变郫县豆瓣的整体香气风格,微波真空干燥加热过程产生的醛类、吡嗪等物质对干燥后的郫县豆瓣起到了增香的作用。
In this work, headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (GC-MS) was used to study the effects of oven drying(OD), microwave vacuum drying(MVD), and freeze drying (FD) methods on the volatile components of Pixian Douban. 59 compounds in Pixian Douban were identified by GC-MS. The major volatile compounds were alcohols, acids and esters. 46 and 51 kinds of substances were detected in OD and MVD Pixian Douban, respectively. Ingredients have different degree of change after drying. Freeze drying could retain more phenol and esters from original sample. Sensory evaluation results showed that freeze drying lost more soy sauce like flavor and had a pungent and mold flavor. OD and MVD didn′t change aroma type of Pixian Douban, the aldehydes and pyrazine resulted from heating during MVD actually enhanced the aroma of Pixian Douban powder.
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