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酱油风味物质检测方法研究进展

  • 陈亮 ,
  • 贺博 ,
  • 康文丽 ,
  • 吴灿 ,
  • 周尚庭
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  • (加加食品集团股份有限公司,湖南 长沙, 410600)
高级工程师(周尚庭高级工程师为通讯作者,E-mail:737550149@qq.com)。

收稿日期: 2018-11-20

  网络出版日期: 2019-09-23

基金资助

原酿造酱油提香增鲜防腐关键技术研究及产业化(湖南省科技攻关计划, 2018GK5015)

Research progress on the detection of flavor substances in soy sauce

  • HEN Liang ,
  • HE Bo ,
  • KANG Wenli ,
  • WU Can ,
  • ZHOU Shangting
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  • (Jiajia Food Group Co., Ltd., Changsha 410600, China)

Received date: 2018-11-20

  Online published: 2019-09-23

摘要

酱油是起源于我国的传统调味品,其中的挥发性成分对酱油的香气起着非常重要的作用,该文在调研了国内外关于酱油中挥发性风味成分研究的基础上,对酱油中挥发性风味成分的提取方法、酱油中挥发性风味成分定性与定量方法进行了归纳与总结,对每种提取方法的优缺点进行了比较;同时指出了目前国内研究酱油中挥发性风味成分存在的主要问题是在定性方面主要采用质谱一种方法进行尝试性定性,在定量方面多数采用面积归一化法,所得分析结果有待进一步验证;最后指出应该采用固相微萃取与溶剂辅助风味成分蒸发两种优势互补的方法来提取酱油中的挥发性成分,使用气相色谱-嗅闻联用仪对提取物进行分析,通过分子感官科学的方法确定酱油中的关键香气成分,为提高国内酱油质量提供科学理论指导。

关键词: 酱油; 风味成分; 提取; 分析

本文引用格式

陈亮 , 贺博 , 康文丽 , 吴灿 , 周尚庭 . 酱油风味物质检测方法研究进展[J]. 食品与发酵工业, 2019 , 45(16) : 293 -298 . DOI: 10.13995/j.cnki.11-1802/ts.019384

Abstract

Volatile flavor compounds play an important role in soy sauce flavor. This paper summarized the research progress on extracting the volatile constituents from soy sauce samples and the qualitative/quantitative analyzing techniques for the volatile constituents. The volatile compounds are mainly qualitatively identified by mass spectrometry and quantified by area normalization method, therefore the results obtained need further confirmation. The solid-phase microextraction and solvent-assisted flavor evaporation that can complement each other should be used to isolate volatile compounds and gas chromatography-olfactometry to analyze the isolates, determining key odorants by means of molecular sensory science. Overall, this review provides a scientific guidance for soy sauce quality control.

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