郫县豆瓣酱风味成分的全二维气相色谱-飞行时间质谱分析
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摘要
采用柱前衍生化全二维气相色谱-飞行时间质谱技术对特级郫县豆瓣酱中的风味成分组成及其相对含量进行研究。结果共检测出987个化合物,定性鉴别得到包括有机酸类、氨基酸及其衍生物、糖类及其衍生物、醇类、酯类、酚类、酮类、醛类10类物质共218种成分,主要为有机酸类(72种,相对含量30.36%),其次为氨基酸及其衍生物(40种,相对含量26.58%)。本研究为郫县豆瓣酱风味成分解析、工艺优化及质量标准提升等提供科学依据。
Comprehensive two-dimensional gas chromatography-time-of-?ight mass spectrometry(GC × GC-TOF MS) was used to identify and quantify the volatile ?avor composition of special grade Pixian bean paste. A total of 987 compounds were detected 218 compounds of which including organic acids, amino acid their derivatives, sugars and their derivatives,alcohols, esters, phenols, ketones and aldehydes. The most abundant compounds were organic acids(72, 30.36%), followed by amino acids and their derivatives(40, 26.58%). This study provides a scientific basis for volatile flavor composition analysis, processing optimization and quality criteria improvement of Pixian bean paste.
Comprehensive two-dimensional gas chromatography-time-of-?ight mass spectrometry(GC × GC-TOF MS) was used to identify and quantify the volatile ?avor composition of special grade Pixian bean paste. A total of 987 compounds were detected 218 compounds of which including organic acids, amino acid their derivatives, sugars and their derivatives,alcohols, esters, phenols, ketones and aldehydes. The most abundant compounds were organic acids(72, 30.36%), followed by amino acids and their derivatives(40, 26.58%). This study provides a scientific basis for volatile flavor composition analysis, processing optimization and quality criteria improvement of Pixian bean paste.
引文
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[20]LI X Y, ZHAO C S, ZHENG C, et al. Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation[J].International Journal of Food Properties, 2017, 20(3):1-12. DOI:10.1080/10942912.2017.1373358.
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[22]武俊瑞,顾采东,田甜,等.豆酱自然发酵过程中蛋白质和氨基酸的变化规律[J].食品科学, 2017, 38(8):139-144. DOI:10.7506/spkx1002-6630-201708022.
[23]徐琳娜,王璋,许时婴.豆瓣酱后熟过程中氨基酸和风味物质的变化[J].中国调味品,2006(9):21-25.DOI:10.3969/j.issn.1000-9973.2006.09.004.
[24]高秀芝,王小芬,李献梅,等.天源酱园豆酱发酵过程中营养及理化指标动态[J].食品科学, 2008, 29(9):352-354. DOI:10.3321/j.issn:1002-6630.2008.09.079.
[25]郑宇,谢三款,于松峰,等.中国传统发酵调味食品微生物功能分析与菌种选育技术[J].生物产业技术, 2017(1):82-90. DOI:10.3969/j.issn.1674-0319.2017.01.013.
[26]REBOREDORODRIGUEZP,GONZALEZBARREIROC,CANCHOGRANDE B, et al. Concentrations of aroma compounds and odor activity values of odorant series in different olive cultivars and their oils[J]. Journal of Agricultural&Food Chemistry, 2013, 61(22):5252-5259. DOI:10.1021/jf400804m.
[27]LIN H B, YU X Y, FANG J X, et al. Flavor compounds in Pixian broad-bean paste:non-volatile organic acids and amino acids[J].Molecules, 2018, 23(6):1299. DOI:10.3390/molecules23061299.
[28]TSENG Y H, LEE Y L, LI R C, et al. Non-volatile?avour components ofGanodermatsugae[J]. Food Chemistry, 2005, 90(3):409-415.DOI:10.1016/j.foodchem.2004.03.054.
[29]白羽嘉,陶永霞,张莉,等.阿魏对阿魏菇氨基酸及挥发性成分的影响[J].食品科学, 2013, 34(14):198-204. DOI:10.7506/spkx1002-6630-201314040.
[30]李志江,王欣,戴凌燕,等.工厂生产化条件下豆酱发酵过程的指标与品质分析[J].黑龙江八一农垦大学学报, 2017, 29(4):67-71.DOI:10.3969/j.issn.1002-2090.2017.04.015.
[2]余浪,阚建全.传统豆瓣的研究进展[J].中国调味品, 2008, 33(5):26-31. DOI:10.3969/j.issn.1000-9973.2008.05.002.
[3]中国非物质文化遗产保护中心.第二批国家级非物质文化遗产名录简介[M].北京:文化艺术出版社, 2010:128.
[4]罗静,赵红宇,徐炜桢,等.郫县豆瓣后发酵过程中挥发性呈香物质测定及主成分分析[J].食品科学, 2018, 39(18):209-216.DOI:10.7506/spkx1002-6630-201818033.
[5]刘平,霍刚,陈功,等.郫县豆瓣特征香气物质的研究鉴定[J].中国酿造, 2015, 34(1):27-32. DOI:10.11882/j.issn.0254-5071.2015.01.007.
[6]DALLUGE J, BEENS J, BRINKMAN U A. Comprehensive twodimensional gas chromatography:a powerful and versatile analytical tool[J]. Journal of Chromatography A, 2003, 1000(1/2):69-108.DOI:10.1016/S0021-9673(03)00242-5.
[7]TRANCHIDA P Q, DUGO P, DUGO G, et al. Comprehensive two-dimensional chromatography in food analysis[J]. Journal of Chromatography A, 2004, 1054(1/2):3-16. DOI:10.1016/j.chroma.2004.07.095.
[8]ADAHCHOURM,BEENSJ,BRINKMANUA.Recent developments in the application of comprehensive two-dimensional gas chromatography[J]. Journal of Chromatography A, 2008,1186(1/2):67-108. DOI:10.1016/j.chroma.2008.01.002.
[9]刘顺航,徐咏全,李长文,等.普洱茶粉挥发性成分全二维气相色谱/飞行时间质谱研究[J].茶叶通讯, 2016, 43(3):13-18. DOI:10.3969/J.ISSN.1009-525X.2016.03003.
[10]程权,杨方,李捷,等.顶空固相微萃取-全二维气相色谱/飞行时间质谱法分析闽南乌龙茶中的挥发性成分及其在分类中的应用[J].色谱, 2015, 33(2):174-181. DOI:10.3724/SP.J.1123.2014.09042.
[11]尹俊玲.传统手工和现代工业化生产镇江香醋风味组分的比较研究[D].镇江:江苏大学, 2016:57-66.
[12]ZHOUZ,LIUS,KONGX,etal.Elucidationofthearoma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight massspectrometryandgas chromatography-olfactometry[J].Journal of Chromatography A, 2017, 1487:218-226. DOI:10.1016/j.chroma.2017.01.014.
[13]李俊,王震,郭晓关,等.基于全二维气相飞行时间质谱联用法分析贵州酱香型白酒挥发性风味成分[J].酿酒科技, 2016, 36(12):102-106. DOI:10.13746/j.njkj.2016311.
[14]ZHU S, LU X, JI K, et al. Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J]. Analytica Chimica Acta, 2007, 597(2):340-348. DOI:10.1016/j.aca.2007.07.007.
[15]LEE S Y, LEE S, LEE S, et al. Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing[J]. Food Chemistry, 2014, 165(3):157-166. DOI:10.1016/j.foodchem.2014.05.089.
[16]KIND T, WOHLGEMUTH G, LEE D Y, et al. FiehnLib-mass spectral and retention index libraries for metabolomics based on quadrupole and time-of-flight gas chromatography/mass spectrometry[J].Analytical Chemistry, 2009, 81(24):10038-10048. DOI:10.1021/ac9019522.
[17]黄著,彭熙敏,刘超兰,等.郫县豆瓣挥发性香气成分剖析及其在陈酿过程中的变化研究[J].中国调味品, 2009, 34(3):106-111.DOI:10.3969/j.issn.1000-9973.2009.03.026.
[18]黄湛.郫县豆瓣特征香气的鉴定及其形成规律研究[D].成都:西华大学, 2016:35-38.
[19]刘燕,王雪梅,陶旋,等.不同干燥方法对郫县豆瓣挥发性风味成分的影响[J].食品与发酵工业, 2018, 44(9):110-116. DOI:10.13995/j.cnki.11-1802/ts.017195.
[20]LI X Y, ZHAO C S, ZHENG C, et al. Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation[J].International Journal of Food Properties, 2017, 20(3):1-12. DOI:10.1080/10942912.2017.1373358.
[21]YAO F, YI B, SHEN C, et al. Chemical analysis of the Chinese liquor Luzhoulaojiao by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J]. Scientific Reports, 2015, 5:9553. DOI:10.1038/srep09553.
[22]武俊瑞,顾采东,田甜,等.豆酱自然发酵过程中蛋白质和氨基酸的变化规律[J].食品科学, 2017, 38(8):139-144. DOI:10.7506/spkx1002-6630-201708022.
[23]徐琳娜,王璋,许时婴.豆瓣酱后熟过程中氨基酸和风味物质的变化[J].中国调味品,2006(9):21-25.DOI:10.3969/j.issn.1000-9973.2006.09.004.
[24]高秀芝,王小芬,李献梅,等.天源酱园豆酱发酵过程中营养及理化指标动态[J].食品科学, 2008, 29(9):352-354. DOI:10.3321/j.issn:1002-6630.2008.09.079.
[25]郑宇,谢三款,于松峰,等.中国传统发酵调味食品微生物功能分析与菌种选育技术[J].生物产业技术, 2017(1):82-90. DOI:10.3969/j.issn.1674-0319.2017.01.013.
[26]REBOREDORODRIGUEZP,GONZALEZBARREIROC,CANCHOGRANDE B, et al. Concentrations of aroma compounds and odor activity values of odorant series in different olive cultivars and their oils[J]. Journal of Agricultural&Food Chemistry, 2013, 61(22):5252-5259. DOI:10.1021/jf400804m.
[27]LIN H B, YU X Y, FANG J X, et al. Flavor compounds in Pixian broad-bean paste:non-volatile organic acids and amino acids[J].Molecules, 2018, 23(6):1299. DOI:10.3390/molecules23061299.
[28]TSENG Y H, LEE Y L, LI R C, et al. Non-volatile?avour components ofGanodermatsugae[J]. Food Chemistry, 2005, 90(3):409-415.DOI:10.1016/j.foodchem.2004.03.054.
[29]白羽嘉,陶永霞,张莉,等.阿魏对阿魏菇氨基酸及挥发性成分的影响[J].食品科学, 2013, 34(14):198-204. DOI:10.7506/spkx1002-6630-201314040.
[30]李志江,王欣,戴凌燕,等.工厂生产化条件下豆酱发酵过程的指标与品质分析[J].黑龙江八一农垦大学学报, 2017, 29(4):67-71.DOI:10.3969/j.issn.1002-2090.2017.04.015.