【摘要】 以湖南某公司生产臭豆腐的卤水为研究对象，对其进行理化性质测定，探究不同发酵时间（454 d、455 d、456 d、462 d、463 d和829 d）的卤水样品（编号为Ⅰ～Ⅵ）品质差异。采用固相微萃取（SPME）结合气相色谱-质谱联用（GC-MS）技术解析臭豆腐生产相关卤水挥发性风味成分，并采用16S rDNA序列分析不同发酵阶段卤水的细菌菌群。结果表明，臭豆腐卤水样品中共鉴定出115种挥发性风味物质，主要包括酸类、酯类、苯酚类、吲哚类、醇类、醚类、酮类等。卤水中共鉴定出10个优势细菌属，包括Sporanaerobacter、梭菌属（Clostridium＿sensu＿stricto＿7、Clostridium＿sensu＿stricto＿1、Clostridium＿sensu＿stricto＿15）、己酸菌属（Caproiciproducens）、普雷沃式菌属（Prevotella）、未分类梭菌科（unclassified＿f＿＿Clostridiaceae）、Haloimpatiens、链球菌属（Streptococcus）及Caldicoprobacter，其中Sporanaerobacter、Clostridium＿sensu＿stricto＿1和己酸菌属（Caproiciproducens）为臭卤水中主要的优势细菌属。结果显示，Ⅱ号样品（发酵时间为455 d）盐分含量3.01%，亚硝酸盐含量最低，为0.08 mg/kg，氨基酸态氮及总酸含量都较高，分别为0.73 g/100 mL和14.17 g/100 mL，主要挥发性风味物质对甲基苯酚相对含量最高，为78.20%。该研究结果可为生产臭豆腐的卤水质量控制提供科学依据。更多还原

【Abstract】 Taking the brine used for making stinky tofu produced by a certain company in Hunan Province as the research object, the physicochemical properties of the brine were determined, and the quality differences of the brine samples(labeled as Ⅰ to Ⅵ) with different fermentation time(454 d,455 d, 456 d, 462 d, 463 d and 829 d) were investigated. The volatile flavor components of the brine related to the production of stinky tofu were analyzed by using solid-phase microextraction(SPME) combined with gas chromatography-mass spectrometry(GC-MS), and the bacterial flora of the brine at different fermentation stages were analyzed by 16S rDNA sequence. The results indicated that a total of 115 volatile flavor substances were identified in the samples of stinky tofu brine, mainly including acids, esters, phenols, indoles, alcohols, ethers, ketones, etc. A total of 10 dominant bacterial genera were identified in the brine, including Sporanaerobacter, Clostridium sensu stricto 7, Clostridium sensu stricto 1, Clostridium sensu stricto 15, Caproiciproducens, Prevotella, unclassified f Clostridiaceae, Haloimpatiens, Streptococcus and Caldicoprobacter. Among them, Sporanaerobacter, Clostridium sensu stricto 1 and Caproiciproducens were the main dominant bacterial genera in the brine. The results showed that for sample No. Ⅱ(fermentation time 455 d), the salt content was 3.01%, and the nitrite content was the lowest of 0.08 mg/kg. The contents of amino acid nitrogen and total acid were relatively high, which were 0.73 g/100 ml and 14.17 g/100 ml, respectively. The relative content of the main volatile flavor substance methyl phenol was the highest of 78.20%. The research results could provide scientific basis for the quality control of brine in the production of stinky tofu.更多还原