淡豆豉中香气成分的初步研究
Preliminary Study on the Aroma Components of Sojae Semen Praeparatum
李刚 1谢卫华 2马书伟 2梁永红 2苏明声 2翁美芝 2龙凯 2谢小梅2
作者信息
- 1. 江西中医药大学 南昌 330004;南昌市第三医院 南昌 330009
- 2. 江西中医药大学 南昌 330004
- 折叠
摘要
目的:初步分析淡豆豉的特征性香气成分.方法:运用气相色谱质谱联用对淡豆豉挥发性成分进行分析与鉴定,采用峰面积归一化定量,得出各组分的相对含量,结合感觉阈值,应用相对气味活度值(ROAV)分析淡豆豉主体特征性香气成分.结果:淡豆豉中共检测出 61 种挥发性成分,主要包括酸类、酯类、烃类、醇醛类、含N、S化合物等,其中 13 种酸类,相对含量 70.09%;15 种酯类,相对含量 22.17%;16 种烃类,相对含量 4.20%;6 种含N、S化合物,相对含量 2.07%;8 种醇醛类,相对含量0.91%;2种酚类,相对含量0.31%;3种酮类,相对含量0.25%;相对含量较高的挥发性成分为亚油酸(34.65%、)棕榈酸(18.79%)和亚油酸乙酯(8.65%).结合感觉阈值得出 6 种特征性香气成分的ROAV值.淡豆豉的香气由多种风味物质共同赋予,确定 2 种对主体特征性香气贡献最大的成分为环十五内酯和棕榈酸,棕榈酸乙酯、肉豆蔻酸、硬脂酸、葵酸对特征性香气具有重要修饰作用.结论:淡豆豉中高含量的脂肪酸再次证实其具有良好的保健功效.
Abstract
Objective:Preliminarily analyze the characteristic aroma constituents of Sojae Semen Praeparatum(SSP).Methods:Analyzed and identified the volatile components of SSP by gas chromatography-mass spectrometry.The relative content of each component was obtained by normalized quantification of peak area.Combined with sensory threshold,analyze the characteristic aroma components of SSP by relative odor activity value(ROAV).Results:A total of 61 volatile components were detected in SSP,mainly including acids esters,hydrocarbons and glycol aldehyde,etc.Among them,13 acids,with a relative content of 70.09%;15 esters,with a relative content of 22.17%;16 hydrocarbons,with a relative content of 4.20%;Contains 6 types of N and S compounds,with a relative content of 2.07%;8 aldehydes,with a relative content of 0.91%;2 phenols,with a relative content of 0.31%;3 ketones,with a relative content of 0.25%.The volatile components with relatively high content are linoleic acid 34.65%,palmitic acid 18.79%,and ethyl linoleate 8.65%.The aroma of SSP is endowed by many flavor substances.Combining ROAV,the 2 components which contributed most to the main characteristic aroma were pentadecanolide and palmitic acid,palmitic ethyl ester,myristic acid,stearic acid and deca-durabolin effect on characteristic aroma plays an important modification.Conclusion:The high content of fatty acids in SSP proves that it has a good health care effect.
关键词
淡豆豉/气相色谱质谱联用/挥发性成分/特征性香气成分/相对气味活度值Key words
Sojae Semen Praeparatum/GC-MS/Volatile Components/Characteristic Aroma Constituents/ROAV引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据