基于气相色谱-质谱联用技术分析酸浆豆腐加工过程中风味物质的变化

Analysis of flavor compounds in the processing of fermented soybean whey tofu based on gas chromatography-mass spectrometry

中文关键词:  酸浆豆腐  挥发性风味物质  气相色谱-质谱联用技术  顶空固相微萃取

英文关键词:fermented soybean whey tofu  volatile flavor compounds  gas chromatography-mass spectrometry  headspace solid phase microextraction

中文摘要:

      目的 以酸浆豆腐为研究对象, 结合气相色谱-质谱联用法(gas chromatography-mass spectrometry, GC-MS)优化酸浆豆腐不同加工阶段中挥发性风味物质的捕获方法, 对酸浆豆腐的加工阶段进行分类。方法 采用顶空-固相微萃取法(head space-solid phase microextraction, HS-SPME)结合GC-MS对风味物质进行检测, 优化风味物质捕获方法, 内标法进行定量, 结合聚类分析对加工阶段进行分类。结果 不同批次酸浆豆腐中风味物质变化具有较高的稳定性, 酸浆豆腐加工过程中共鉴定出90种挥发性风味物质, 制浆、煮浆、点浆、蹲脑10 min、蹲脑20 min和压制工序分别鉴定出27、25、32、39、45和22种挥发性风味物质, 主要为醛类、酮类、醇类等风味物质。对加工过程中风味物质进行聚类分析发现: 适当延长煮浆与蹲脑时间, 可促进更多良好风味物质的形成。结论 该方法操作简单, 适合酸浆豆腐中风味物质的测定且稳定性好, 在后续实验中可进一步对加工工艺进行调控。

英文摘要:

      Objective To optimize the capture method of volatile flavor substances in different processing stages of fermented soybean whey tofu by gas chromatography-mass spectrometry (GC-MS) taking fermented soybean whey tofu as the research object, and classify the processing stages of fermented soybean whey tofu. Methods Headspace solid phase microextraction (HS-SPME) combined with GC-MS was used to detect the flavor compounds in different processing stages. The capture method of flavor substances was optimized, and the quantitative analysis was carried out with internal standard method. The processing stages were classified by cluster analyses. Results The flavor compounds in different batches of fermented soybean whey tofu had high stability. Totally 90 kinds of volatile flavor compounds were identified in the processing of fermented soybean whey tofu, and 27, 25, 32, 39, 45 and 22 volatile flavor compounds were identified in pulping, boiling, spotting, squatting for 10 min, squatting for 20 min and pressing, respectively. The main volatile flavor compounds were aldehydes, ketones and alcohols.. The main volatile flavor compounds were aldehydes, ketones and alcohols. The cluster analysis of flavor compounds in the processing showed that prolonging the heating time and coagulant time could promote the formation of more good flavor substances. Conclusion The method is simple to operate, suitable for the determination of flavoring substances in sour paste tofu and has good stability. The processing technology can be further regulated in the follow-up experiments.