CAJ | 학술논문

为了研究作为东北特产的许氏大酱的挥发性成分, 采用同时蒸馏萃取法对许氏大酱挥发性成分进行提取,并考察了原料量和提取时间对结果的影响.提取物经气-质联用仪分析,结合计算保留指数和NIST11谱库检索,确定了许氏大酱中挥发性成分的种类,采用内标法确定了挥发性成分在许氏大酱中的含量.共鉴定出33种挥发性成分,在许氏大酱中含量为24.41μg/g,包括酯类13种(8.24μg/g)、醛类5种(11.74μg/g)、杂环类4种(0.87μg/g)、酮类3种(0.85μg/g)、含硫化合物2种(0.36μg/g)、其他类6种(2.35μg/g).其中3-甲基丁醛、2-甲基丁醛、乙酸乙酯含量较大,且香气活性值(OAV值)>1,且数值较高,属于许氏大酱特征性香气成分.此外,己醛、苯乙醛、3-辛酮、二甲基二硫、2,3-戊二酮、2-戊基呋喃虽含量较少,但OAV值>1,且数值较高,对许氏大酱整体香气贡献较大.
위료연구작위동북특산적허씨대장적휘발성성분, 채용동시증류췌취법대허씨대장휘발성성분진행제취,병고찰료원료량화제취시간대결과적영향.제취물경기-질련용의분석,결합계산보류지수화NIST11보고검색,학정료허씨대장중휘발성성분적충류,채용내표법학정료휘발성성분재허씨대장중적함량.공감정출33충휘발성성분,재허씨대장중함량위24.41μg/g,포괄지류13충(8.24μg/g)、철류5충(11.74μg/g)、잡배류4충(0.87μg/g)、동류3충(0.85μg/g)、함류화합물2충(0.36μg/g)、기타류6충(2.35μg/g).기중3-갑기정철、2-갑기정철、을산을지함량교대,차향기활성치(OAV치)>1,차수치교고,속우허씨대장특정성향기성분.차외,기철、분을철、3-신동、이갑기이류、2,3-무이동、2-무기부남수함량교소,단OAV치>1,차수치교고,대허씨대장정체향기공헌교대.
The characteristic aroma components in XuShi soybean paste as Northeast Special Product were extracted by simultaneous distillation-extraction (SDE). The operating conditions of SDE were optimized for their effect on the analysis of flavors , including amount of raw materials and extraction time. Based on the calculated retention indices and RI qualitative analysis , 33 compounds were identified in XuShi soybean paste , Their total content in XuShi soybean paste was 24.41μg/g. These compounds included 13 esters(8.24μg/g), 5 aldehydes (11.74μg/g), 4 heterocyclic compounds (0.87μg/g), 3 ketones (0.85μg/g), 2 sulfur-containing ethers(0.36μg/g),6 other compounds(2.35μg/g). The major aroma components were 3-Methyl-butanal, 2-Methyl-butanal, ethyl acetate. Hexanal, benzeneacetaldehyde, 3-Octanone , dimethyl disulfide, 2,3-Pentanedione , 2-Pentyl furan made a greater contribution to the odor characteristics of XuShi soybean paste.