不同干酵母发酵豆粕的挥发性成分分析

采用顶空固相微萃取和气相色谱-质谱联用技术，对豆粕和4种干酵母发酵豆粕后的挥发性成分进行了主成分分析。豆粕中共鉴定出36种挥发性成分，主要成分为1-辛烯-3-醇、1-己醇、酯类化合物和醛类化合物，其中1-辛烯-3-醇含量最高，占34.03%。豆粕经过安琪酵母、马利酵母、舒可曼酵母和超凡酵母发酵后，发酵产物中分别鉴定出54、51、57、52种挥发性物质，1-辛烯-3-醇、3-甲基-1-丁醇、1-己醇、苯乙醇和酯类为发酵产物的主要挥发性成分；1-辛烯-3-醇的含量与发酵前相比下降明显，其中超凡酵母发酵后含量降至10.28%。通过主成分分析得知，超凡酵母和舒可曼酵母发酵后的豆粕的挥发性成分在整体上较为接近，而与安琪酵母、马利酵母明显不同。

Volatile compounds analysis of fermented soybean meal with different dry yeasts

The volatile compounds in soybean meal before and after fermentation with four different dry yeasts were analyzed by HS-SPME. The results showed that 36 volatile compounds in soybean meal were identified, and the major components were 1-octen-3-ol, 1-hexanol, ester and aldehyde. The content of 1-octen-3-ol was the highest, which accounted for 34.03%. After fermentation with Angel yeast, Mauri yeast, Sugarman yeast and Chaofan yeast, 54, 51, 57 and 52 volatile compounds were identified in the fermented soybean meal, respectively. 1-octen-3-ol, 3-methyl-1-butanol, 1-hexanol, phenethyl alcohol and ester were the major volatile components. Moreover, the relative content of 1-octen-3-ol in fermented products of Chaofan yeast decreased to 10.28%. Based on the principal component analysis, the volatile compounds of fermented soybean meal with Chaofan and Sugarman yeast were generally similar, but obviously different from the volatile compounds of fermented soybean meal with Angel and Mauri yeast.