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当前位置: 首页 > 文章 > 不同干燥方式的豆渣香气成分的顶空固相微萃取-气相色谱-质谱分析 食品科学 2012,33 (22) 167-172
Position: Home > Articles > Effect of Different Drying Methods on Aromatic Composition of Okara as Determined by Headspace SPME-GC-MS FOOD SCIENCE 2012,33 (22) 167-172

不同干燥方式的豆渣香气成分的顶空固相微萃取-气相色谱-质谱分析

作  者：
李慧勤;彭见林;赵国华
单  位：
西南大学食品科学学院
关键词：
豆渣;干燥;固相微萃取;气相色谱-质谱法;香气成分;豆腥味;相对气味活度值
摘  要：
采用顶空固相微萃取-气相色谱-质谱法研究干燥处理(晾晒、热风、微波、真空及真空冷冻干燥)对豆渣香气成分的影响,并结合香气阈值和相对气味活度值分析不同干燥豆渣的主体豆腥味成分。共检出52种挥发性成分,主要为醛、酮、醇、酯类等。晾干豆渣主要香气成分为3-羟基-2-丁酮(18.29%)、己醛(16.30%)和丙酮(11.87%),豆腥味成分最多且相对含量最高;热风干燥豆渣各挥发性组分相对含量均较低;微波干燥豆渣醇及酮类相对含量较高;真空干燥豆渣主要香气成分为苯甲醛(11.18%)和2,3-丁二酮(11.27%),产生仅少于晾干豆渣的豆腥味成分;真空冻干豆渣主要香气成分为乙酸乙酯(46.72%)和丙酮(22.86%),豆腥味成分仅占1.81%。
译  名：
Effect of Different Drying Methods on Aromatic Composition of Okara as Determined by Headspace SPME-GC-MS
作  者：
LI Hui-qin1,PENG Jian-lin1,ZHAO Guo-hua1,2,*(1.College of Food Science,Southwest University,Chongqing 400715,China; 2.Food Engineering and Technology Research Centre of Chongqing,Chongqing 400715,China)
关键词：
okara;drying;solid phase micro-extraction;gas chromatography-mass spectrometry;volatile compounds;beany flavor;relative odor activity value
摘  要：
Headspace solid phase micro-extraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS) was used to determine the effect of different drying methods(sun,hot air,microwave,vacuum and vacuum freeze) on the aromatic composition of okara,and the odor thresholds and relative odor activity values(ROAV) were measured to identify major beany flavor compounds in okara.A total of 52 volatile compounds were detected in okara samples dried by five different methods,mainly aldehydes,ketones,esters,alcohols,etc.The predominant aromatic compounds in sun dried okara were 3-hydroxy-2-butanone(18.29%),hexanal(16.30%) and acetone(11.87%) and the most beany flavor compounds with the highest relative content were found in sun dried okara followed by vacuum dried okara.Volatile compounds showed a lower relative content in hot air dried okara,whereas the relative contents of alcohols and ketones were higher in microwave dried okara.Benzaldehyde(11.18%) and 2,3-butanedione(11.27%) were found in vacuum dried okara as dominant aromatic components.The major volatile compounds in vacuum freeze dried okara were ethyl acetate(46.72%) and acetone(22.86%) and the beany flavor compounds accounted for only 1.81%.

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