酱油和食醋香气成分的测定及生产工艺鉴定研究
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摘要
酱油和食醋已经成为全世界应用范围最广泛的调味品,除了酱油的鲜味、咸味,食醋的酸味外,其挥发的香气成分作为至关重要的产品质量评价指标,可以作为发酵基质微生物群落组成、生产工艺、鉴别其产品品质的一个重要表征。由于发酵调味品工艺上的差异会造成酱油和食醋在香气成分上存在差别,这种差别一方面表现为可溶性的味感物质,另一方面体现在挥发性香味物质含量方面。通过对调味品的香气进行分析、鉴定,能够对酱油和食醋的萃取条件进行优化设计,结合不同类型的产品特定指标,通过对挥发性组分测定、特征图谱确定生产工艺,为提升产品品质提供借鉴和帮助。
Soy sauce and vinegar have become the most widely used condiments in the world.Besides the freshness,saltiness and sourness of soy sauce,the volatile aroma components of soy sauce are regarded as the most important indexes of product quality evaluation,they can be used as an important characterization of microbial community composition,production process and product quality of fermentation substrate.Because of the difference of fermentation condiment technology,there are differences in aroma components of soy sauce and vinegar.On the one hand,the difference is soluble taste sense substance,on the other hand,it is also reflected in volatile aroma substances' content.By analyzing and identifying the aroma of seasoning,the extraction conditions of soy sauce and vinegar are optimized and designed.According to the specific indexes of different types of products,the production process is determined by the determination of volatile components and characteristic spectrum,which provides reference and help for improving the quality of products.
Soy sauce and vinegar have become the most widely used condiments in the world.Besides the freshness,saltiness and sourness of soy sauce,the volatile aroma components of soy sauce are regarded as the most important indexes of product quality evaluation,they can be used as an important characterization of microbial community composition,production process and product quality of fermentation substrate.Because of the difference of fermentation condiment technology,there are differences in aroma components of soy sauce and vinegar.On the one hand,the difference is soluble taste sense substance,on the other hand,it is also reflected in volatile aroma substances' content.By analyzing and identifying the aroma of seasoning,the extraction conditions of soy sauce and vinegar are optimized and designed.According to the specific indexes of different types of products,the production process is determined by the determination of volatile components and characteristic spectrum,which provides reference and help for improving the quality of products.
引文
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[13]阎玉林.酱油和醋香气成分的测定及生产工艺鉴定研究[D].武汉:华中农业大学,2008.
[14]黄毅.酱油中氨基酸和香气的分析及质量评价[D].保定:河北农业大学,2012.
[2]陶兴无.KCl与NaCl在低盐固态法酱油发酵中的应用比较[J].中国调味品,2005(8):9-12,27.
[3]于林,陈义伦,吴澎,等.我国史籍记载的酱及酱油历史起源研究[J].山东农业大学学报(社会科学版),2015,17(1):14-17.
[4]李莉.提高发酵酱油蛋白质利用率及风味改进的研究[D].重庆:西南农业大学,2005.
[5]李保英.多菌种酱油制曲工艺及其对酱油风味影响的研究[D].杭州:浙江工商大学,2013.
[6]Xu Q,Tao W,Ao Z.Antioxidant activity of vinegar melanoidins[J].Food Chemistry,2007,102(3):841-849.
[7]唐诗淼,罗庆,陈媛媛,等.食醋的功能特性及有害物质[J].中国调味品,2018,43(7):195-200.
[8]梅辉.食醋的营养以及保健功能研究[J].现代食品,2017(22):7-8,11.
[9]邝格灵,张洁,孔德华,等.植物乳杆菌与解淀粉芽孢杆菌对食醋风味的影响[J].中国酿造,2018,37(6):25-29.
[10]王芮东,王艳萍,李楠,等.六种食醋中有机酸成分的HPLC测定分析[J].中国调味品,2016,41(9):118-122.
[11]Castro Mejías R,Natera Marín R,de Valme García Moreno M,et al.Optimisation of headspace solid-phase microextration for analysis of aromatic compounds in vinegar[J].Journal of Chromatography A,2002,953(1):7-15.
[12]门戈阳,钟瑞敏,吴蓝洁,等.固相微萃取-气质联用法分析山楂果醋发酵过程芳香物质的变化[J].轻工科技,2018,34(8):16-17,24.
[13]阎玉林.酱油和醋香气成分的测定及生产工艺鉴定研究[D].武汉:华中农业大学,2008.
[14]黄毅.酱油中氨基酸和香气的分析及质量评价[D].保定:河北农业大学,2012.