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当前位置: 首页 > 文章 > 超高压处理对纳豆香气物质的影响 食品科学 2012,33 (16) 194-198
Position: Home > Articles > Effect of Ultra High Pressure Treatment on Aroma Compounds of Natto FOOD SCIENCE 2012,33 (16) 194-198

超高压处理对纳豆香气物质的影响

作  者：
马善丽;叶庆;许颖;袁小单;邓娜娜;马永昆
单  位：
江苏大学食品与生物工程学院
关键词：
纳豆;超高压;香气;固相微萃取;气相色谱-质谱法
摘  要：
研究超高压处理对纳豆风味的影响。纳豆经200、400MPa和600MPa超高压处理10min后,采用固相微萃取富集香气,并用气相色谱-质谱联用仪检测香气成分。结果表明:超高压处理后纳豆香气物质的种类和含量变化显著(P<0.05),2-甲基-3-戊酮含量下降至未检出,并新增己醛、2-戊基呋喃两种物质;酮类、酯类和醇类含量呈现不同的增加趋势,酸类、醛类和吡嗪类含量下降,其中400MPa处理10min后,酮类、酯类和醇类含量分别上升13.11%、117.29%和46.91%,酸类、醛类和吡嗪类含量分别下降50.59%、90.92%和16.17%,纳豆香气典型,且更加突出,而对风味有不利影响的乙酸、苯甲醛等含量显著下降(P<0.05)。
译  名：
Effect of Ultra High Pressure Treatment on Aroma Compounds of Natto
作  者：
MA Shan-li,YE Qing,XU Ying,YUAN Xiao-dan,DENG Na-na,MA Yong-kun (School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China)
关键词：
natto;ultra high pressure(UHP) treatment;aroma compounds;solid-phase microextraction(SPME);gas chromatography-mass spectrometry(GC-MS)
摘  要：
The effect of ultra high pressure(UHP) treatment on the aromatic quality of natto was studied.Natto samples were treated at 200,400 or 600 MPa for 10 min,and aromatic compounds were extracted by solid-phase microextraction(SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS).The results showed that after UHP treatment,the types and contents of aroma compounds in natto had a significant change(P < 0.05).2-Methyl-3-pentanone dropped to a undetectable level and another compounds such as hexanal and 2-pentyl furan were newly detected.The contents of ketones,esters and alcohols increased,while the contents of acids,aldehydes and pyrazines decreased.After UHP treatment at 400 MPa for 10 min,the contents of ketones,esters and alcohols revealed an increase by 13.11%,117.29% and 46.91%,respectively;in contrast,the contents of acids,aldehydes and pyrazines exhibited a decrease by 50.59%,90.92% and 16.17%,respectively.Following UHP treatment,more typical aroma of natto was achieved.The contents of acetic acid and benzene that have an unfavorable impact onthe aroma of natto revealed a significant reduction(P < 0.05).

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