期刊论文

中文

食品科学

1002-6630

2010

31

24

420-423

本校为第一机构

采用气相色谱-质谱的分析方法,对米曲霉纯种发酵制成的豆豉与传统自然发酵豆豉中挥发性成分变化进行比较分析。结果表明,共鉴定出包括酯类、吡嗪类、酮类、醇类、烷烃类、烯烃类、酸类、醛类、呋喃类、醛类等11类51个化合物。纯种发酵挥发性成分中含量较高的是酯类（58.53%）、酸类（23.98%）、烯烃类（10.07%）、酮类（5.56%）,采用传统自然发酵制成产品中含量较高的是酸类（62.4%）、酯类（31.46%）、醛类（3.07%）、胺类（1.98%）。

Volatile components in Douchi produced by natural fermentation and pure Aspergillus oryzae fermentation were analyzed by gas chromatography-mass spectrometry （GC-MS）. A total of 51 volatile compounds were identified from two kinds of fermented Douchi samples. Among 51 volatile compounds, 11 classes of compounds were identified, which included esters, pyrazines, ketones, alcohols, alkane, olefin, acids, furans and aldehydes. The volatile components with high contents in pure fermented Douchin by Aspergillus oryzae were esters （58.53%）, acids...