[1]刘香英,康立宁,田志刚,等.不同凝固剂对豆腐风味的影响[J].大豆科学,2011,30(06):993-996.[doi:10.11861/j.issn.1000-9841.2011.06.0993]
　LIU Xiang-ying,KANG Li-ning,TIAN Zhi-gang,et al.Influence of Different Coagulant on Volatile Flavor of Tofu[J].Soybean Science,2011,30(06):993-996.[doi:10.11861/j.issn.1000-9841.2011.06.0993]
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不同凝固剂对豆腐风味的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第30卷 期数: 2011年06期 页码: 993-996 栏目: 出版日期: 2011-12-25
Title:
Influence of Different Coagulant on Volatile Flavor of Tofu
文章编号:
1000-9841（2011）06-0993-04
作者:
刘香英; 康立宁; 田志刚; 宋志峰; 牛红红
吉林省农业科学院农产品加工研究中心，吉林 长春 130033
Author(s):
LIU Xiang-ying; KANG Li-ning; TIAN Zhi-gang; SONG Zhi-feng; NIU Hong-hong
Center of Agro-Food Technology,Jilin Academy of Agricultural Sciences,Changchun 130033,Jilin,China
关键词:
豆腐; 挥发性风味; 同时蒸馏萃取法; 气相色谱—质谱联用法。
Keywords:
Tofu; Volatile flavor; SDE; GC-MS
分类号:
S565.1
DOI:
10.11861/j.issn.1000-9841.2011.06.0993
文献标志码:
A
摘要:
采用同时蒸馏萃取法（SDE）提取不同凝固剂制作的豆腐中的挥发性成分，并利用气相色谱—质谱联用法(GC-MS)进行分离鉴定。对所鉴定出的挥发性成分进行比较，结果表明：以CaSO4为凝固剂的豆腐检测出的挥发性成分有28种；以MgCl2为凝固剂的豆腐检测出的挥发性成分有21种；以内酯为凝固剂的豆腐检测出的挥发性成分有24种。其中共有成分18种，以CaSO4为凝固剂的豆腐独有成分为：2-乙基己醇、反式-2-壬烯-1-醇、壬醇、十八烷和正十九烷；以内酯为凝固剂的豆腐独有成分为：1-辛烯-3-醇乙酸酯和己二酸异丁酯。
Abstract:
Volatile constituents of tofu extracted by Simultaneous Distillation Extraction(SDE)method were identifed by Gas Chromatography-Mass Spectrometry(GC-MS).Twenty-eight,21 and 24 volatile constituent of tofu processed by CaSO4,MgCl2 and glucolactone were extracted，respectively.Eighteen volatile constituent were in common.The specific volatile constituent of tofu processed by CaSO4 were 1-Hexanol,2-ethyl-,2-Nonen-1-ol,(E)-,1-Nonanol,Octadecane and Nonadecane.1-Octen-3-yl-acetate and diisobutyl adipate were the specific volatile constituent of tofu processed by glucolactone.

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备注/Memo

基金项目：吉林省农科院引进人才启动基金资助项目（00105）；吉林省人力资源和社会保障厅资助项目（00401）。

第一作者简介：刘香英(1981- ),女,硕士,研究实习员，现主要从事大豆加工方面的研究。E-mail:liuxiangying9999@tom.com。
通讯作者：康立宁（1973-）,男，博士，副研究员，研究方向为植物蛋白工程。E-mail:lnkang@sina.com。

更新日期/Last Update: 2014-08-18