摘要
为分析两种原料不同、工艺相同的豆油的差异性,通过固相微萃取结合气-质联用技术和氨基酸自动分析仪,对其微生物指标、理化指标、挥发性成分和游离氨基酸含量进行对比分析。结果表明:两种豆游中共检出游离氨基酸17种,其中必需氨基酸7种;田尾豆油和黑豆豆油的水分含量分别为38.30%和31.73%,p H值分别为5.34和5.42,总氮含量分别为22.09%和27.14%,氨基酸态氮含量分别为7.84%和7.48%,Na Cl含量分别为5.29%和8.48%,不溶物含量分别为0.84%和1.08%。两种豆油共鉴定出44种(5大类)挥发性风味化合物,其中田尾豆油43种,黑豆豆油27种;包括杂环类25种、醛酮类9种、醇类4种、酸类3种、酚类2种。
In order to comparatively analyze two bean oils produced from different materials in the same process, the headspace solid- phase microextraction （HS-SPME） and gas chromatography-mass spectrometry（GC-MS）, and automatic amino acid analyzer were used in this study to determine microbial index, physical and chemical indexes, volatile compounds and free amino acid content in the bean oils. The results showed that in the two bean oils, i.e. Tian Wei bean oil and black soya-bean oil, there were 17 free amino acids, including 7 essential amino acids, the moisture content at 31.73% and 38.30%, the pH at 5.34 and 5.42, total nitrogen at 22.09% and 27.14%, amino ac.id nitrogen at 7.48% and 7.84%, NaC1 content at 5.29% and 8.48% and insoluble substance at 0.84% and 1.08%, respectively; and 44 （five cotegories） volatile flavor compounds, such as 43 ones in the Tian Wei bean oil and 27 ones in the black soya-bean oil, 25 heterocyclics, 9 aldehydes and ketones, 4 alcohols, 3 acids, and 2 phenols.
出处
《湖南农业科学》
2015年第11期76-80,共5页
Hunan Agricultural Sciences
基金
国家自然科学基金(31371828)
湖南农业大学创新项目(XCX1515)
关键词
田尾豆油
黑豆豆油
主要成分
比较
Tian Wei bean oil
black soya-bean oil
major component
comparison
