【作者】 冯云子； 赵谋明； 欧阳珊； 徐欢欢； 陈之瑶；

【Author】 FENG Yun-zi,ZHAO Mou-ming,OU-Yang-shan,XU Huang-huang,CHEN Zhi-yao (College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)

【机构】 华南理工大学轻工与食品学院；

【摘要】 研究酱油制曲过程中脂类物质含量和组成的变化,为建立油脂与风味物质间的关系提供理论支持。采用高效液相(HPLC)和气相色谱-质谱联用法(GC-MS)分析制曲过程中脂肪组成及脂肪酸组成,并对比其在制曲过程中的差异和变化。结果表明,制曲过程中油脂降解速度较快,甘油三酯的比例由初始的99.81%降低到85.94%;酸价及过氧化值在发酵过程中不断上升,饱和脂肪酸的含量在发酵过程中变化较小。在酱油制曲过程中,脂类物质含量与组成均发生了显著变化,将对酱油发酵阶段香气物质的形成产生重要影响。更多还原

【Abstract】 The evolution of lipid composition and content during soybean-koji making was studied to clarify the interrelationships between lipid profile in koji and aroma compounds of soy sauce.The compositions of lipids and fatty acids were analyzed by high performance liquid (HPLC) and gas chromatograph-mass spectrometer(GC-MS),respectively.Results showed that there was a significant decrease in lipid content during soybean-koji making.The ratio of triglyceride decreased from initial 99.81%to 85.94%,and the acid value as well as peroxide value increased gradually during soybean-koji making,whereas no significant differences in saturated fatty acid contents were found in this experiment. The present study has clearly demonstrated the evolution of lipid compounds during soybean-koji making.The changes in lipid content and composition would have important impacts on the formation of aroma compounds in soy sauce.更多还原