采用顶空固相微萃取和气质联用技术，对全豆腐乳和传统腐乳中挥发性成分进行提取和分析。从全豆腐乳中共鉴定出63种挥发性成分，主要包括酯类21种、酸类10种、烃类9种、醇类7种、酮类7种、萜烯类4种、醛类2种、其他物质3种；在传统腐乳中也鉴定出63种挥发性成分，主要包括酯类23种、烃类12种、醇类8种、酸类8种、萜烯类4种、醛类3种、酮类2种、其他物质3种；全豆腐乳和传统腐乳中主体挥发性成分的相同程度为90%。%To extract and analyze the volatile components in whole-soybean sufu and traditional sufu by headspace solid-phase micro extraction(HS-SPME)and gas chromatography and mass spectrometry (GC-MS).63 volatile components are identified in whole-soybean sufu,including esters(21),acids (10),hydrocarbons(9),alcolhols(7),ketones(7),terpenes(4),aldehydes(2),miscellaneous(3);63 volatile components are also identified in traditional sufu,including esters(23),hydrocarbons(12), alcolhols(8),acids(8),terpenes(4),aldehydes(3),ketones(2),miscellaneous(3).The same degree of main components in whole-soybean sufu and traditional sufu is 90%.
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