腊八豆挥发性风味物质的研究

采用同时蒸馏萃取(SDE)和顶空固相微萃取(HS-SPME)两种方法提取4种不同品牌腊八豆中的挥发性风味物质,并用气相色谱-质谱(GC-MS)联用对挥发性活性成分进行鉴定。结果显示:共鉴定出115种挥发性物质,包括醇类12种,醛类15种,酮类6种,醚类7种,酚类5种,酸类4种,酯类17种,烷烃类40种,含硫类4种和杂环类5种,其中SDE法和HS-SPME法分别鉴定出98种和73种。4种腊八豆样品中,JC样品、LMZ样品、TYGS样品、TDJ样品分别鉴定出73种、66种、77种和77种挥发性物质。其中主要的挥发性风味物质包括1-辛烯-3-醇、芳樟醇、2-茨醇、α-松油醇、苯乙醛、(E,E)-2,4-庚二烯醛、橙花醛、甲基庚烯酮、烯丙基甲基二硫醚、乙基麦芽酚、丁香酚、棕榈酸乙酯、蒎烯、莰烯、桧烯和α-姜黄烯等。同时发现两种提取方法检测出的结果差异很大,4种腊八豆样品的挥发性风味物质也有一定的差异。

Study on Volatile Flavor Compounds of Fermented Soybeans

The volatile flavor substances in four different brands of fermented soybeans are extracted by simultaneous distillation extraction(SDE)and headspace solid-phase microextraction(HS-SPME).The volatile active ingredients are identified by gas chromatography-mass spectrometry(GC-MS).The results show that 115 volatile compounds are identified,including 12 alcohols,15 aldehydes,6 ketones,7 ethers,5 phenols,4 acids,17 esters,40 alkanes,4 sulfur compounds and 5 heterocyclic compounds.98,73 kinds of volatile compounds are identified by SDE and HS-SPME respectively.Among the four samples such as JC,LMZ,TYGS and TDJ,73,66,77,77 volatile compounds are identified respectively.Among which,the main volatile flavor compounds include 1-octene-3-ol,linalool,2-borneol,α-terpineol,phenylacetaldehyde,(E,E)-2,4-heptadienal,neral,methylheptenone,allylmethyldisulfide,ethyl maltol,eugenol,ethyl palmitate,pinene,camphene,junipene andα-curcumene.At the same time,it is found that the results of the two extraction methods are very different,and the volatile flavor compounds of four kinds of fermented soybean samples are also different.