SDE和HS-SPME法与GC-MSO联用分析阳江豆豉的香气活性化合物化合物

SDE 和HS-SPME 法与GC-MS/O 联用分析阳江豆豉的香

气活性化合物

赵谋明，曹永，蔡宇，苏国万，冯云子

（华南理工大学轻工与食品学院，广东广州 510640）

摘要：采用同时蒸馏萃取法（SDE ）和顶空-固相微萃取法（HS-SPME ）结合气相色谱-质谱/嗅闻检测技术（GC-MS/O ）深入研究阳江豆豉的香气成分，共鉴定出挥发性化合物174种。SDE 法对高分子量、低挥发性物质，如呋喃酮、吡喃酮等，有良好的萃取效果；而HS-SPME 法能萃取更多的高挥发性化合物，如小分子的酸和酯类。通过GC-O 技术在两种方法的萃取物中共嗅闻到46个香气活性区域。其中9种共有化合物（2/3-甲基丁醛、2/3-甲基丁酸、3-甲硫基丙醛、苯乙醛、愈创木酚、3-羟基-2-甲基-4H-吡喃-4-酮和苯乙醇），以及香气强度较高（评分大于2.5分）的单方法检出化合物：SDE 法4种（3-羟基-4,5-二甲基-2(5H)-呋喃酮、2-乙酰基-1-吡咯啉、2-丙烯基-3-甲基吡嗪和4-羟基-2,5-二甲基-3(2H)-呋喃酮）、SPME 法1种（1-辛烯-3-醇），是阳江豆豉中的关键香气活性物质，对麦芽香、酸奶酪香、烤土豆香、花香、烟熏香、焦糖香和烤香等有贡献。

关键词：阳江豆豉；香气活性物质；同时蒸馏萃取；顶空-固相微萃取；气相色谱-嗅闻检测技术

文章篇号：1673-9078(2016)5-264-275 DOI: 10.13982/j.mfst.1673-9078.2016.5.040

Identification of Aroma-active Compounds from Y ang jiang Douchi

by SDE and HS-SPME Combined with GC-MS/O

ZHAO Mou-ming, CAO Y ong, CAI Yu, SU Guo-wan, FENG Yun-zi

(College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China)

Abstract: The aroma profiles of Y ang jiang douchi were studied by simultaneous distillation extraction (SDE) and head space-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry/olfactometry, and a total of 174 volatile compounds were identified. SDE is suitable for extraction of high-molecular weight and low-volatile substances such as furanones and pyrones, while SPME is effective for extracting high-volatile compounds such as small-molecule acids and esters. Using gas chromatography-olfactometry, 46 aroma-active regions were detected in the extracts by SDE and SPME. Among them, nine compounds [2/3-methylbutanal, 2/3-methylbutanoic acid, 3-(methylthio)propanal, phenylacetaldehyde, 2-methoxyphenol, 3-hydroxy-2-methyl-4H-pyran-4-one, and phenethyl alcohol] were identified in the extracts by both methods. Four compounds [sotolone, 2-acetyl-1-pyrroline, 2-allyl-3-methylpyrazine, and 4-hydroxy- 2,5-dimethyl-3(2H)-furanone] and one compound (1-octen-3-ol) with high aroma intensity were identified only by SDE and SPME, respectively. These compounds are key aroma-active substances that contribute to the malty, cheese-like, cooked potato-like, floral, smoky, caramel-like, and roasted-like smells of Y ang jiang douchi.

Key words: Y ang jiang douchi; aroma-active compounds; simultaneous distillation and extraction; headspace–solid phase microextraction; gas chromatography-olfactometry

豆豉原名“幽菽”，起源于中国，至今已有两千多年历史，与酱油、腐乳和豆酱并列为我国四大传统发酵豆制品。豆豉以黄豆或黑豆为原料，接种微生物后，

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收稿日期：2015-06-04

基金项目：广东省科技计划（2011A020102001）；“十二五”国家科技支撑计划项目（2013AA102106-02；2012BAD34B03-3）

作者简介：赵谋明（1964-），男，教授，博士生导师，研究方向为食品生物技术

通讯作者：冯云子（1987-），女，博士，研究方向为食品生物技术

经前酵制曲、后酵调味制得[1]，可分为曲霉型、根霉

型、毛霉型和细菌型，其风味可口且药食同源，广受消费者喜爱。广东阳江豆豉作为曲霉型豆豉的典型代表，以其质感松化、风味鲜美而负有百年盛名，畅销海内外30多个国家及地区[2]。

在众多香气萃取方法中选择有效、合适的萃取方法是分析挥发性化合物的关键。目前，豆豉香气研究主要采用的萃取方法为SDE [3~4]和HS-SPME [4~7]法。Wang 等[3]采用SDE-GC-MS 从三种商业豆豉中分离鉴