HS-SPME-GC-MS研究大曲发酵过程中挥发性成分动态变化.pdf

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.4 HS-SPME-GC-MS研究大曲发酵过程中挥发性 成分动态变化 黎攀，李沙，刘雄，罗立新，林炜铁 （华南理工大学生物科学与工程学院，广东广州 510006） 摘要：采用顶空固相微萃取和气相色谱-质谱联用（HS-SPME-GC-MS ）技术，研究传统食醋大曲固态发酵过程中挥发性成分组 成和含量变化。GC-MS 共分离鉴定出挥发性化合物 56 种，包括酯类 22 种，醇类 11 种，醛类 9 种，酮类 3 种，酸类 1 种，烷类 3 种，杂环类 1 种，吡嗪类 1 种，含苯类 3 种，胺类 1 种，其他类 1 种。大部分挥发性成分相对含量呈现先增后减的趋势。其中酯类、 醇类化合物含量分别在第3、7 d 达到最高值，并在后期趋于稳定。醛类、酮类化合物含量在第 13 d 达到最高值，随后逐渐降低。而 酸类物质呈积累趋势，并在第 30 d 达到峰值。采用主成分分析（PCA ）比较大曲固态发酵各阶段挥发性成分差异，所得结果与气质 联用方法相一致，均表明大曲发酵过程中挥发性成分相对含量在第 3、7、13 d 变化较大，而后期趋于稳定。 关键词：大曲；顶空固相微萃取气质联用；挥发性成分；动态变化；食醋 文章篇号：1673-9078(2016)4-271-276 DOI: 10.13982/j.mfst.1673-9078.2016.4.043 Detecting Dynamic Changes of Volatile Components during Daqu Fermentation using HS-SPME-GC-MS LI Pan, LI Sha, LIU Xiong, LUO Li-xin, LIN Wei-tie (College of Bioscience Bioengineering, South China University of Technology, Guangzhou 510006, China) Abstract: The dynamic changes in the composition and content of volatile components during the solid-state fermentation to produce traditional Chinese vinegar Daqu were analyzed by headspace-solid phase microextraction–gas chromatography–tandem mass spectrometry (HS-SPME-GC-MS). A total of 56 volatile compounds, including 22 esters, 11 alcohols, 9 aldehydes, 3 ketones, 1 acid, 3 alkanes, 1 heterocyclic compound, 1 pyrazine, 3 benzene containing compounds, 1 amine and 1 other compound, were isolated and their quantities determined at various stages of fermentation. The quantities of most of these volatile components declined after the initial increase. Esters and alcohols reached