酿造酱油和酸水解植物蛋白调味液特征挥发性成分分析及其应用

Analysis the Characteristic Volatile Compounds of fermented soy sauces and Acid-HVP and the Application

摘要:

在优化的顶空固相微萃取(SPME)和气相色谱-质谱(GC-MS)条件下对酿造酱油和酸水解植物蛋白调味液的挥发性成分进行了分析，提出了以二者的特征指示性成分判别酱油中是否添加酸水解植物蛋白调味液的的方法。优化的SPME条件为:于50°C，氯化钠100g/L的条件下萃取30min。在10个不同酿造酱油样品中共确定出11个特征共有成分，在12个酸水解植物蛋白调味液中确定15个特征成分。通过排除焦糖色素中挥发性成分对特征组分的干扰，确定了以1-辛烯-3-醇作为酿造酱油的指示性成分，1-苯基-2-丙酮作为酸水解植物蛋白调味液的指示性成分，提出了酱油鉴别的新方法，并应用于市售酱油的鉴定。

Abstract:

By studying the volatile compounds of fermented soy sauces and acid-HVP under the optimized solid-phase microextraction (SPME) and gas chromatography/mass spectrometry (GC/MS) conditions, a novel method of identification of adulteration of soy sauces has been firstly proposed. The optimized SPME conditions were: adsorption time of 30 min, temperature of 50 ℃ and NaCl concentration of 100g/L. Totally, 11 and 15 characteristic compounds were screened in fermented soy sauce and acid-HVP, respectively. By excluding the possible interfering volatile compounds in caramel, 1-octene-3-ol was selected as the index of fermented soy sauces. 1-Phenyl-2-propanone was selected as the indexes of acid-HVP. The new judgment method was proposed and applied for the identification of commercial soy sauces.