分析与检测

正相色谱技术结合气相色谱-闻香技术解析中国传统晒露酱油香气活性成分

  • 周莉 ,
  • 陈双 ,
  • 王栋 ,
  • 徐岩
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  • (教育部工业生物技术重点实验室,食品科学与技术国家重点实验室,江南大学 生物工程学院,酿造微生物学与应用酶学研究室,江苏 无锡,214122)
硕士(王栋教授为通讯作者,E-mail:dwang@jiangnan.edu.cn)。

收稿日期: 2019-03-01

  网络出版日期: 2019-09-23

基金资助

国家重点研发计划(2018YFC1604103);国家自然科学基金(21506074,31530055)

Identification of aroma compounds in traditional Chinese soy sauce by normal phase chromatography fractionation combined with gas chromatography-olfactometry

  • ZHOU Li ,
  • CHEN Shuang ,
  • WANG Dong ,
  • XU Yan
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  • (The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science & Technology, Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122,China)

Received date: 2019-03-01

  Online published: 2019-09-23

摘要

为解析形成我国传统晒露酱油独特香气特征的香气活性成分,应用液液萃取(liquid-liquid extraction,LLE)结合溶剂辅助风味蒸发技术(solvent-assisted flavor evaporation,SAFE)萃取其挥发性组分,进一步采用正相色谱技术将挥发性组分萃取液分离为11个组分。通过气相色谱-闻香(gas chromatography-olfactory,GC-O)技术在传统晒露酱油挥发性组分萃取液中共鉴定出80种香气活性成分,其中,香气强度较大(≥3)的3-甲硫基丙醛、乙酸乙酯、1-辛烯-3-醇、2-甲基丁酸、愈创木酚、4-乙基愈创木酚、香兰素、2-羟基-3-甲基-2-环戊烯-1-酮、葫芦巴内酯、HEMF(5-ethyl-4-hydroxy-2-methyl-3(2H)furanone)、HDMF(4-hydroxy-2,5-dimethyl-3(2H)-furanone)以及糠醇可能是中国传统晒露酱油潜在的关键香气活性成分。此外,3-甲基-4-戊内酯、泛内酯、芳樟醇、柠檬烯和双(2-糠基)二硫作为香气活性成分首次在我国传统晒露酱油中被鉴定到。研究结果丰富了对我国传统晒露酱油风味奥秘的科学认识。

本文引用格式

周莉 , 陈双 , 王栋 , 徐岩 . 正相色谱技术结合气相色谱-闻香技术解析中国传统晒露酱油香气活性成分[J]. 食品与发酵工业, 2019 , 45(16) : 237 -244 . DOI: 10.13995/j.cnki.11-1802/ts.020388

Abstract

In order to analyze the aroma compounds that form the unique aroma characteristics of traditional Chinese soy sauce, the volatile components were extracted and separated into 11 fractions by normal phase chromatography technique. A total of 80 aroma compounds in traditional Chinese soy sauce were identified by GC-O. Among them, methional, ethyl acetate, 1-octen-3-ol, 2-methylbutyric acid, guaiacol, 4-ethyl guaiacol, vanillin, 2-hydroxy-3-methyl-2-cyclopenten-1-one, sotolone, HEMF, HDMF and 2-furanmethanol possessed higher aroma intensity (≥ 3), which might be potential key aroma compounds. In addition, 3-methyl-4-pentanolactone, pantolactone, linalool, limonene and bis(2-furfuryl) disulfide were firstly identified as aroma compounds in traditional Chinese soy sauce. Overall, this research enhances the scientific understanding of the flavor of traditional Chinese soy sauce.

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