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Position: Home > Articles > Effect of Primary Fermentation Temperature on Volatile Compounds and Quality of Sweet Flour Paste FOOD SCIENCE 2010,31 (23) 248-252

前期发酵温度对甜面酱挥发性成分的形成及品质的影响

作  者：
孟鸳;乔宇;刘彩香;康旭;李冬生;胡建中;黄红霞
单  位：
湖北省农科院农产品加工与核农技术研究所;湖北工业大学生物工程学院
关键词：
甜面酱;温度;挥发性成分;理化指标;顶空固相微萃取;气相色谱-质谱法
摘  要：
采用顶空固相微萃取和气质联用方法,测定前期在不同发酵温度(20、30、40、50℃)条件下酿制的甜面酱成品挥发性成分。结果表明:随着发酵温度升高,酯类、醇类、酸类含量逐渐降低,醛类含量逐渐增多,酮类、酚类含量在40℃时最高,而低温发酵时挥发性化合物种类少于高温发酵。结合pH值、总酸、氨基态氮及还原糖含量等理化指标的分析,确定前期最适发酵温度为40℃。
译  名：
Effect of Primary Fermentation Temperature on Volatile Compounds and Quality of Sweet Flour Paste
作  者：
MENG Yuan1,QIAO Yu2,LIU Cai-xiang1,KANG Xu1,LI Dong-sheng1,3,HU Jian-zhong1,Huang Hong-xia1, (1. College of Bioengineering, Hubei University of Technology, Wuhan 430068, China;2. Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;3. Research Center of Food Fermentation Engineering and Technology of Hubei, Wuhan 430068, China )
关键词：
sweet flour paste;fermentation temperature;volatile component;physico-chemical index;HS-SPME;GC-MS
摘  要：
Volatile compounds in sweet flour paste in the early period of fermentation at different temperatures were extracted using head space solid-phase microextraction (HS-SPME) apparatus and analyzed by GC-MS. Results showed that increased fermentation temperature could result in a gradual decrease in the contents of esters, alcohols and acids, and gradual increase in the content of aldehydes. The highest contents of ketones and phenols were observed at the fermentation temperature of 40 ℃. However, less species of volatile compounds was identified in sweet flour paste prepared by low-temperature fermentation. Based on the comprehensive analysis of pH, total acids, amino nitrogen and reducing sugars, the optimal fermentation temperature in the early stage was 40 ℃.

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