| 两种膜过滤生产的纯生酱油风味物质比较
| Comparative Analysis of Flavor Compounds in Draft Soy Sauce Origin from Two Different Membranes
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| DOI：
| 中文关键词: 有机膜 无机膜 纯生酱油 固相微萃取 气相色谱-质谱联用 风味物质
| 英文关键词: organic membrane inorganic membrane draft soy sauce solid phrase micro-extraction(SPME) gas chromatography-mass spectrum(GC-MS) flavor compounds
| 基金项目:国家科技支撑计划重点项目(2008BAI63B06,2007BAK36B03);国家重点基础研究发展计划项目(2007CB714303)
| 作者
| 单位
| 冯杰
| 江南大学,工业生物技术教育部重点实验室,江苏,无锡,214122
| 詹晓北
| 江南大学,工业生物技术教育部重点实验室,江苏,无锡,214122
| 周朝晖
| 广东珠江桥生物科技股份有限公司,广东,广州,528415
| 张丽敏
| 江南大学,工业生物技术教育部重点实验室,江苏,无锡,214122
| 郑志永
| 江南大学,工业生物技术教育部重点实验室,江苏,无锡,214122
| 吴剑荣
| 江南大学,工业生物技术教育部重点实验室,江苏,无锡,214122
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| 中文摘要:
| 利用有机膜和无机膜对生酱油进行膜过滤实验获得纯生酱油。利用固相微萃取-气质联用技术对两种纯生酱油的风味成分进行分析,通过谱图检索,共鉴定了70种物质,其中醇类18种,酚类5种,酯类13种,醛类13种,酮类5种,酸类2种,杂环化合物类8种,烃类6种。主体风味成分为醇类、酚类、醛类、酮类、杂环化合物,这为提高和改进传统发酵酱油的风味提供了依据。
| 英文摘要:
| In this manuscript,two different membranes,namely organic membrane and inorganic membrane were used for raw-soy sauce filtration to obtain draft soy sauce.Solid phase micro-extraction(SPME) and GC-MS were applied to analyze the flavor compounds of the draft soy sauce.Totally 70 compounds were identified from those two samples.These compounds included alcohols(18 kinds),phenols(5 kinds),esters(7 kinds),aldehydes(13 kinds),ketones(5 kinds),acids(2 kinds),heterocyclics(8 kinds) and hydrocarbon(6 kinds).Among of them,the main flavor compounds were alcohols,phenols,aldehydes,ketones heterocyclic.The results of this study provided evidence for the improvement and enhancement of the traditional fermentation of soy sauce.
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