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浏阳豆豉挥发性成分的研究

Volatile substances in Liuyang douchi

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【作者】 蒋立文廖卢燕刘嘉蒋芳芳

【Author】 JIANG Liwen1,2,LIAO Luyan3,LIU Jia2,4,JIANG Fangfang2,4 (1.Hunan Provincial Engineering and Technology Research Centre for Fermented Food,Changsha 410128,China;2.Hunan Provincial Key Laboratory of Food Science and Biotechnology,Changsha 410128,China;3.Orient Science and Technology college,Hunan Agricultural University,Changsha 410128,China;4.College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

【机构】 湖南省发酵食品工程技术研究中心食品科学与生物技术湖南省重点实验室湖南农业大学东方科技学院湖南农业大学食品科学技术学院

【摘要】 采用气相色谱-质谱(GC/MS)的分析方法,对传统自然发酵制作的浏阳豆豉中挥发性成分进行分析。共鉴定出包括酯类(10)、吡嗪类(5)、醇类(5)、酸类(4)、酚类(1)、醛类(4)等9类44个化合物。在挥发性成分中与风味密切相关的且含量较高的是酯类(33.03%)、酸类(20.19%)、吡嗪类(12.96%)。吡嗪类物质的存在证实风味形成与美拉德反应密切相关。

【Abstract】 Volatile components of Liuyang douchi produced by traditional nature fermentation were extracted and analyzed by gas chromatography-mass spectrometry(GC/MS).44 volatile compounds were identified,which contained 9 classes of compounds including esters(10),pyrazines(5),alcohols(5),acids(4),aldehydes(4) and phenols(1).Esters,acids and pyrazines play important roles in the flavor of Liuyang douchi.The content of esters,acids and pyrazines was 33.03%,20.19% and 12.96%,respectively.The existence of pyrazines compounds,a class of representative aroma components,could demonstrate that the flavor development was related to Maillard reaction.

【基金】 长沙市科技局食品安全重大专项项目(K0902007-21、SR0487)
  • 【分类号】TS214.2
  • 【被引频次】28
  • 【下载频次】218
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