高盐稀态酱油挥发性风味物质的分离、鉴定－修改

本文分别采用固相微萃取(SPME)、同时蒸馏萃取(VSDE)和直接溶剂萃取(DSE)法对高盐稀态酱油挥发性风味物质进行了分离、浓缩，并利用气质联用(GC-MS)对其挥发性风味物质进行了鉴定。共鉴定出147种风味化合物，其中酸类17种、醇类12种、醛类16种、酯类36种、呋喃（酮）12种、酮类13种、杂环化合物14种、酚类8种、吡喃（酮）6种、吡嗪类4种、吡咯（酮）3种、含硫化合物6种。研究结果表明高盐稀态酱油主要挥发性风味化合物为酯、酸、醛、杂环化合物和醇类；其中酯类化合物的数量和相对含量最多。此外，与日式和韩式酱油中的关键风味化合物相比，16种关键风味化合物在国产高盐稀态酱油中被检出。

Separation and identification of volatile compounds in high-salt-diluted fermentation soy sauce

In this paper, solid-phase microextraction (SPME), vacuum simultaneous steam distillation-solvent extraction (VSDE), direct solvent extraction (DSE) were employed to isolate and concentrate the volatile compounds in high-salt-diluted fermentation soy sauce, respectively. Then the extracts were analyzed and identified by gas chromatography-spectrometry (GC-MS). Totally, 147 flavor compounds, which comprised of 17 acids, 12 alcohols, 16 aldehydes, 36 esters, 12 furan（one）s, 13 ketones, 14 miscellaneous compounds, 8 phenols, 6 pyran(one)s, 4 pyrazines, 3 pyrrol(idon)es, 6 sulfur-containing compounds, were identified. The study results suggested that esters, acids, alcohols, aldehydes and miscellaneous compounds were the dominant volatile flavor compounds in high-salt-diluted fermentation soy sauce，in which, whether the number or relative content of esters ranked first in all the chemical classes. Furthermore, comparison with the aroma-impact compounds in Japanese-type and Korean-type soy sauce, 16 aroma-impact compounds were detected from Chinese-type soy sauce.