豆豉是中国传统发酵豆制品,为探清江西曲霉型豆豉风味物质的形成过程,采用固相微萃取-气相色谱-质谱联用(gas chromatography-mass spectrometry coupled with solid phase micro-extraction,SPME-GC-MS)技术,在对比研究DVB/CAR/PDMS、PDMS/DVB、Carboxen/PDMS、PDMS 4种萃取头萃取效果基础上,分析豆豉生产制曲、后酵及干燥三阶段挥发性成分。结果显示,PDMS/DVB萃取头最适合豆豉挥发性成分萃取,制曲阶段检出24种成分,含呋喃1种、吡嗪5种、醛4种、醇3种、酮2种、酸2种、酚4种、其他3种;后酵样品检出45种成分,包括呋喃3种、吡嗪4种、醛7种、醇5种、酮2种、酸4种、酯11种、硫化物2种、酚5种、其他2种。干豆豉鉴定出50种物质,为呋喃3种、吡嗪6种、醛7种、醇7种、酮2种、酸4种、酯11种、硫化物2种、酚5种、其他3种。研究表明,制曲阶段初步形成了少量挥发性物质,后酵阶段挥发性物质在数量和含量上得到显著增加,是豆豉风味形成的主要阶段,干燥会略微改变风味物质含量,但对豆豉整体风味影响不大。
Douchi is a traditional Chinese fermented soybean product. To investigate the formation of flavor compounds in Jiangxi Aspergillus-type Douchi during fermentation,the volatile components at three stages of Douchi fermentation was analyzed by gas chromatography-mass spectrometry coupled with solid phase micro-extraction (SPME-GC-MS),and the extraction efficacy of fibers DVB/CAR/PDMS,PDMS/DVB,Carboxen/PDMS and PDMS was also compared. Results indicated that the PDMS/DVB fiber was suitable for the volatiles extraction from soybean product. A total of 24 volatile compounds,including 1 furan,5 pyrazines,4 aldehydes,3 alcohols,2 ketones,2 acids,4 phenols,and 3 other compounds,were identified in soybean after koji-making,45 compounds (3 furans,4 pyrazines,7 aldehydes,5 alcohols,2 ketones,4 acids,11 esters,2 sulfides,5 phenols,and 2 other compounds) were detected in the post-fermentation samples. 50 compounds,including 3 furans,6 pyrazines,7 aldehydes,7 alcohols,2 ketones,4 acids,11 esters,2 sulfides,5 phenols,and 3 other compounds,were found in dried Douchi. Therefore,small amounts of volatile compounds were formed after koji-making and more volatile compounds were found during post fermentation,the key stage for flavor compounds formation,with higher content. Dry process could change the content of flavor compounds slightly,but would not change the flavor characteristic of Douchi in whole.
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