不同电渗析条件下酱油主要风味组分迁移规律研究

采用电渗析法对酱油进行脱盐处理时，可回收大量具有特殊风味的盐液。该实验研究了不同电渗析条件下脱盐对酱油各组分迁移情况的影响，并分析了盐液的风味物质构成。结果表明，电渗析电压的变化对酱油中氯化钠（NaCl）迁移效率的影响远大于氨基酸态氮及总酸。在电渗析电压13 V、处理时间30 min条件下，酱油的氨基酸态氮（AAN）及总酸（TA）的损失率较低，且NaCl脱除率达41.97%，盐液中NaCl、AAN、TA含量分别为6.60 g/100 mL、0.135 g/100 mL、0.208 g/100 mL。盐液中含有以丙氨酸、亮氨酸及赖氨酸为主的15种游离氨基酸（FAA），总游离氨基酸含量为0.31%。其中鲜味氨基酸的迁移率较低，甜味及苦味氨基酸的迁移率较高。盐液中初步检测到17种风味物质，其中包含苯乙醇、3-甲硫基丙醇、3-甲基-1-丁醇、糠醇、4-乙基愈创木酚等多种酱油特征性风味物质。

Migration of main flavor components of soy sauce under different electrodialysis conditions

A large amount of salt solution with special flavor could be recovered when the soy sauce was desalted by electrodialysis method. The effect of desalination on the migration of soy sauce components under different electrodialysis conditions was studied, and the composition of flavor substances in the salt solution was analyzed. The results showed that the effect of changes of electrodialysis voltage on the migration efficiency of NaCl in soy sauce was much greater than that of amino acid nitrogen (AAN) and total acid (TA). Under the conditions of electrodialysis voltage 13 V and treatment time 30 min, the loss rate of AAN and TA in soy sauce was low, and the removal rate of NaCl reached 41.97%, and the contents of NaCl, AAN, and TA in the salt solution were 6.60 g/100 ml, 0.135 g/100 ml, and 0.208 g/100 ml, respectively. The salt solution contained 15 kinds of free amino acids, mainly alanine, leucine and lysine, and the total free amino acid (FAA) content was 0.31%. Among them, the mobility of umami amino acids was lower, the mobility of sweet and bitter amino acids was higher. 17 kinds of flavor substances were detected in the salt solution, including phenylethanol, 3-methylthio propanol, 3-methyl-1-butanol, furfuryl alcohol, 4-ethyl guaiacol and other characteristic flavor substances of soy sauce.