基于SPME-GC-MS和化学计量法分析长沙臭豆腐卤水挥发性风味物质
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摘要
采用固相微萃取—气相色谱—质谱联用(SPMEGC-MS)法测定长沙5种品牌臭豆腐卤水的挥发性风味物质,结合仙农熵、相关系数和主成分分析等化学计量法对不同品牌卤水的挥发性成分进行分析与比较,以探讨各卤水之间风味异同情况及原因,并找出其共有的"臭"味成分。结果共检测到154种挥发性风味物质,其中5种商品臭豆腐卤水(分别标记为STB1、STB2、STB3、STB4和STB5)分别检出76,37,29,74,35种,占各自卤水挥发性物质总峰面积的87.09%,78.75%,63.14%,70.31%,46.83%。5种卤水中,酸类、酚类和杂环类化合物都是其挥发性化合物中的主要成分,其中乙酸、丙酸、苯酚、对甲基苯酚、吲哚和3-甲基吲哚等是试验卤水所共有的特殊风味物质,且相对含量较高,推测它们为卤水的"臭"味所在。化学计量分析表明,主成分分析能有效地区分5种卤水,但STB3和STB5部分区域叠加,推断这2个品牌卤水在原料和配比上有很大的相似性。
Detected the volatile component by using head spacesolid phase micro-extraction gas chromatography-mass spectrometry(SPME-GC-MS)combined with chemometrics methods of Shannon Entropy,correlation coefficient,Principal Component Analysis(PCA)etc.for evaluating,distinguishing and looking for the common flavor between five south stinky tofu brines in China.Results showed that a total of 161 flavor components were detected,with 76,37,29,74 and 35 of them being present in the stinky tofu brine of STB1,STB2,STB3,STB4 and STB5,respectively.The main flavor compounds in five south stinky tofu brines were acids,phenolics and heterocyclics,such as acetic acid,propionic acid,phenol,p-cresol,indole and 3-methylindole.The results inferred that the compounds may be the common flavor component as"stinky",because of these were higher relative content in five south stinky tofu brines.Based on analysis of chemometrics,the principal component analysis chart can be effectively distinguished between five brands of brine.There some overlapping area between STB3 brine and STB5 brine,which can further infered that the raw material,and the ratio of two brands of brine have big similarity.
Detected the volatile component by using head spacesolid phase micro-extraction gas chromatography-mass spectrometry(SPME-GC-MS)combined with chemometrics methods of Shannon Entropy,correlation coefficient,Principal Component Analysis(PCA)etc.for evaluating,distinguishing and looking for the common flavor between five south stinky tofu brines in China.Results showed that a total of 161 flavor components were detected,with 76,37,29,74 and 35 of them being present in the stinky tofu brine of STB1,STB2,STB3,STB4 and STB5,respectively.The main flavor compounds in five south stinky tofu brines were acids,phenolics and heterocyclics,such as acetic acid,propionic acid,phenol,p-cresol,indole and 3-methylindole.The results inferred that the compounds may be the common flavor component as"stinky",because of these were higher relative content in five south stinky tofu brines.Based on analysis of chemometrics,the principal component analysis chart can be effectively distinguished between five brands of brine.There some overlapping area between STB3 brine and STB5 brine,which can further infered that the raw material,and the ratio of two brands of brine have big similarity.
引文
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[14]涂宝军,陈尚龙,马庆昱,等.3种干燥方式对香菇挥发性成分的影响[J].食品科学,2014,35(19):106-110.
[15]JEREMY B Essner,CHARLES H Laber,SUDHIRRavula,et al.Pee-dots:biocompatible fluorescent carbon dots derived from the upcycling of urine[J].Green Chemistry,2015,18(1):243-250.
[16]李雨枫,徐睿烜,蒋立文,等.臭豆腐卤水发酵过程中微生物变化及风味成分研究[J].食品安全质量检测学报,2014(10):3 098-3 109.
[2]ASO T,UCHIYAMA S,MATSUMURA Y,et al.Anatural S-(-)equol supplement alleviates hot flushes and other menopausal symptoms in equol nonproducing postmenopausal Japanese women[J].J.Omen’s Health,2012,21(1):92-100.
[3]CHAO S H,TOMII Y,WATANABE K,et al.Diversity of lactic acid bacteria in fermented brines used to make stinky tofu[J].Int J of Food Microbiol,2008,123(1):134-141.
[4]孙洁雯,杨克玉,李燕敏,等.SDE结合GC-MS分析王致和臭豆腐中的特征香气成分[J].食品科学,2015,36(16):127-131.
[5]郑小芬,苏悟,蒋立文,等.两种臭豆腐卤水中挥发性成分的比较[J].中国酿酒,2013,32(10):122-125.
[6]LIU Yu-ping,MIAO Zhi-wei,GUAN Wei,et al.Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings[J].Molecules,2012,17(4):3 708.
[7]梁逸曾.复杂体系仪器分析[M].北京:化学工业出版社,2012.
[8]刘树文.合成香料技术手册[M].北京:中国轻工业出版社,2009:369-374.
[9]何理,吴晖.市售臭豆腐中菌种的分离及生化鉴定[J].现代食品科技,2012(8):952-955.
[10]万力婷,吴祖芳,张天龙,等.苋菜梗腌制过程细菌群落变化及风味的研究[J].食品工业科技,2014,35(2):166-170.
[11]刘玉平,苗志伟,黄明泉,等.臭豆腐中挥发性香成分提取与分析[J].食品科学,2011,32(24):228-231.
[12]ABIRU Y,UENO T,UCHIYAMA S.Isolation and characterization of novel S-equol-producing bacteria from brines of stinky tofu,a traditional fermented soy food in Taiwan[J].International Journal of Food Sciences&Nutrition,2013,64(8):936-943.
[13]范文来,徐岩.酒类风味化学[M].北京:中国轻工业出版社,2014.
[14]涂宝军,陈尚龙,马庆昱,等.3种干燥方式对香菇挥发性成分的影响[J].食品科学,2014,35(19):106-110.
[15]JEREMY B Essner,CHARLES H Laber,SUDHIRRavula,et al.Pee-dots:biocompatible fluorescent carbon dots derived from the upcycling of urine[J].Green Chemistry,2015,18(1):243-250.
[16]李雨枫,徐睿烜,蒋立文,等.臭豆腐卤水发酵过程中微生物变化及风味成分研究[J].食品安全质量检测学报,2014(10):3 098-3 109.