采用同时蒸馏萃取法提取了浏阳老一品香豆豉中挥发性成分,提取物经气相色谱-质谱联用仪分析,计算分离出的成分的保留指数,并与文献值相比。共鉴定出111种化合物,包括酯类化合物35种、吡嗪类化合物25种、醛类化合物10种、其他杂环类化合物8种、酮类化合物8种、酚类化合物8种、烃类化合物5种、醇类化合物5种、酸类化合物3种、硫化物以及腈类化合物各2种;采用面积归一化法确定了它们相对含量,其中相对含量较高(>2%)的化合物有四甲基吡嗪(10.96%)、三甲基吡嗪(4.97%)、苯甲醛(3.56%)、亚油酸甲酯(2.96%)、苯乙醇(2.95%)、棕榈酸(2.92%)、二甲基三硫醚(2.76%)、正戊醇(2.62%)。根据分析出的挥发性成分的香气特征可知,对浏阳老一品香豆豉气味贡献较大的物质有四甲基吡嗪、三甲基吡嗪、乙酸异戊酯、乙酸苯乙酯、愈创木酚、苯甲醛、苯乙醇等。

The volatile constituents in Laoyipinxiang Douchi were extracted by simultaneous distillation-extraction.The extractive was analyzed by gas chromatography-mass spectrometry,accompanying by comparison of retention indexes(RIs) of separated constituents with the RIs reported in the literature.111 compounds were indentified,including 35 esters,25 pyrazines,10 aldehydes,8 heterocyclic compounds,8 ketones,8 phenols,5 hydrocarbons,5 alcohols,3 carboxylic acids,2 sulfides,and 2 nitriles.Their relative contents were determined by peak area normalization method.The main volatile flavor components identified in the relatively higher peak area percentage(> 2%) were tetramethyl pyrazine(10.96%),trimethyl pyrazine(4.97%),benzaldehyde(3.56%),methyl linoleate(2.96%),phenylethyl alcohol(2.95%),hexadecanoic acid(2.92%),dimethyl trisulfide(2.76%),and 1-pentanol(2.62%).According to the odor characteristics of the identified constituents,it can be known that these compounds including tetramethyl pyrazine,trimethyl pyrazine,isoamyl acetate,2-phenylethyl acetate,guaiacol,benzaldehyde,phenylethyl alcohol etc.made a greater contribution to the odor characteristics of Laoyipinxiang Douchi.