摘要
以黑龙江省不同地区6种大豆酱为主要研究对象,采用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)技术,定量分析其挥发性成分,并比较盐度等4项主要理化指标的差异性,通过因子分析,构建了大豆酱发酵品质的评价模型,结合感官评分和综合得分对其进行评价。结果表明,在6种大豆酱中共检出124种挥发性成分,包括醇类化合物19种,酯类45种,醛酮类23种,酸酚类23种及14种其他类化合物,风味化合物总含量为38.98μg/g。不同地区和发酵工艺制成的成品大豆酱各项理化指标之间存在较明显的差异性(P<0.05)。通过因子分析,将挥发性物质、氨基酸态氮、还原糖归为风味因子类,盐度和颜色归属为理化因子类。结果表明,样品BS1的总体得分最高,证明其发酵品质较好。
Using six kinds of soybean paste from different regions of Heilongjiang province as research object, the volatile components were qualita- tively and quantitatively analyzed by HS-SPME combined with GC-MS. The differences of the four main physiochemical （indicators including salini- ty and other indexes） of soybean paste were compared. The evaluation model of the soybean paste fermentation quality was built based on factors analysis using composite scores and sensory evaluation as evaluation indexes. Results showed that 124 kinds of volatile components were detected in six kinds of soybean paste including 19 kinds of alcohols, 45 kinds of esters, 23 kinds of aldehydes and ketones, 23 kinds of acid phenol, and 14 kinds of other compounds, and the total content of volatile components were 38.98 μg/g. There was a significant difference （P〈0.05） between the physio- chemical indexes of finished soybean paste of different regions and fermentation technologies. Based on factor analysis, the volatile substances, amino acid nitrogen, reducing sugar were summarized as flavor factors; salinity and color were summarized as physiochemical factors. The overall score of sample BS1 was the highest, which proved that the fermentation quality is better.
出处
《中国酿造》
CAS
北大核心
2017年第6期81-88,共8页
China Brewing
基金
黑龙江八一农垦大学研究生创新科研项目(YJSCX2016-Y41)
关键词
大豆酱
挥发性成分
因子分析
感官评价
soybean paste
volatile components
factor analysis
sensory evaluation
作者简介
庞惟俏（1992-），女，硕士研究生，研究方向为食品微生物。
郭德军（1968-），男，教授，博士，研究方向为食品微生物。
