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采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用法(GC-MS)分析测定毛霉型豆豉与曲霉型豆豉的挥发性成分,并对其进行比较分析。分析测定结果表明,毛霉型豆豉与曲霉型豆豉挥发性成分种类分别有88种和68种,主要成分为酯类、醛类、醇类、酸类和酚类,两种豆豉中相同的物质有14种。毛霉型豆豉的主体香气物质是4-羟基-2-丁酮、乙肼、乙酸乙酯、苯乙醛、棕榈酸乙酯、甲基麦芽酚、油酸乙酯、亚油酸乙酯、6-甲氧基-4,5-嘧啶二胺、苯甲醛、己酸乙烯基酯、2-乙酰基吡咯和1-辛烯-3-醇。曲霉型豆豉的主体香气物质是冰乙酸、2-甲基丁醛、2,5-二甲基吡嗪、2-亚甲基-甲基环丙烷羧酸、苯甲醛、2-氨基-5-甲基苯甲酸、(R,R)-2,3-丁二醇、苯乙醛、甲基麦芽酚和2,3,5-三甲基吡嗪。
Volatile constituents of Mucor miehei and Aspergillus spp. Were determined by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) and comparative analysis was conducted. The results of the analysis indicated that there were 88 species and 68 species of volatile components of Mucor and the Aspergillus species, respectively. The main components were esters, aldehydes, alcohols, acids and phenols. The same substances in both species There are 14 kinds. The main aroma substances of the Mucor type bean curd are 4-hydroxy-2-butanone, ethyl hydrazine, ethyl acetate, phenylacetaldehyde, ethyl palmitate, methyl maltol, ethyl oleate, ethyl linoleate, Methoxy-4,5-pyrimidinediamine, benzaldehyde, vinyl caproate, 2-acetylpyrrole and 1-octen-3-ol. The main aroma components of Aspergillus flavus are glacial acetic acid, 2-methylbutyraldehyde, 2,5-dimethylpyrazine, 2-methylene-methylcyclopropanecarboxylic acid, benzaldehyde, Methylbenzoic acid, (R, R) -2,3-butanediol, phenylacetaldehyde, methyl maltol and 2,3,5-trimethylpyrazine.