• <tr id="yyy80"></tr>
  • <sup id="yyy80"></sup>
  • <tfoot id="yyy80"><noscript id="yyy80"></noscript></tfoot>
  • 99热精品在线国产_美女午夜性视频免费_国产精品国产高清国产av_av欧美777_自拍偷自拍亚洲精品老妇_亚洲熟女精品中文字幕_www日本黄色视频网_国产精品野战在线观看 ?

    Comparison of Aroma Compounds in Traditional Fermented and Inoculated Douchies, A Chinese Traditional Fermented Soybean Food

    2016-11-07 08:35:28YEYanSUWeiWANGQianHEXinGAOJingya
    食品科學(xué) 2016年20期
    關(guān)鍵詞:酸類純種豆豉

    YE Yan, SU Wei, WANG Qian, HE Xin, GAO Jingya

    (College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China)

    Comparison of Aroma Compounds in Traditional Fermented and Inoculated Douchies, A Chinese Traditional Fermented Soybean Food

    YE Yan, SU Wei*, WANG Qian, HE Xin, GAO Jingya

    (College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China)

    In this study, cooked soybean was fermented by mixed cultures of Aspergillus oryzae and Aspergillus niger, pure Aspergillus oryzae and the traditional method, respectively. The volatile compound of three Douchi samples was analyzed and compared by gas chromatography-mass spectrometry (GC-MS). A total of 152 volatile compounds, i.e., 30 hydrocarbons, 21 alcohols, 8 aldehydes, 33 esters, 7 ketones, 6 phenols, 18 acids, 20 heterocyclic compounds, 3 sulfocompounds and 6 other compounds, were identified. Results showed that the contents of hydrocarbons, aldehydes and acids in Douchi produced by mixed culture fermentation were higher than in that from pure culture fermentation. The traditional fermented Douchi had higher contents of alcohols, heterocyclic compounds sulfocompounds and phenols when compared with the two other samples. On the other hand, the multi-strains fermented Douchi contained significantly higher amounts of ketones and esters when compared with the pure culture and the traditional fermented Douchi.

    Douchi; fermentation; volatile compounds

    葉艷, 蘇偉, 王倩, 等. 傳統(tǒng)霉菌發(fā)酵與接種發(fā)酵豆豉風(fēng)味物質(zhì)的比較分析[J]. 食品科學(xué), 2016, 37(20): 86-94.

    DOI:10.7506/spkx1002-6630-201620015. http://www.spkx.net.cn

    YE Yan, SU Wei, WANG Qian, et al. Comparison of aroma compounds in traditional fermented and inoculated Douchies, a Chinese traditional fermented soybean food[J]. Food Science, 2016, 37(20): 86-94. DOI:10.7506/spkx1002-6630-201620015. http://www.spkx.net.cn

    Douchi is a Chinese traditional soybean product, particularly in the South China. It has been generally used as a seasoning for food. Like other soybean products, such as natto, tempe and chungkuk-jang, Douchi has been appreciated by consumers as healthy food due to its nutritional contributes and unique flavor and taste[1]. The traditional preparation method of Douchi is based on the multi-strains fermentation using natural micro-ora, including Saccharomyces and Aspergillus oryzae etc. Recently, increasing attention has been drawn to the pure strain fermentation method, which requires the inoculation of different microbes on the soybeans. Generally, there are four types of Douchi that are produced by pure strain fermentation using Mucor, Rhizopus, Bacteria and Aspergillus. Among them, Aspergillus-fermented Douchi is the most popular one, its production can be traced back at least 2 000 years ago.

    Douchi produced by natural fermentation has the characteristic flavor, palatable soft texture, and a bright black color. It usually takes as long as one year for the fermentation process to produce Douchi using traditional method. Compared with naturally fermented Douchi, Douchi produced from pure strain inoculation method requires a much shorter production cycle, which is only about 30 days. However, the quality may not be as good as that of the naturally fermented Douchi. Typically, naturally fermented Douchi has particular aroma, due to the presence of many volatile compounds generated during the long-term fermentation process. In this process, numerous enzymatic and non-enzymatic reactions occur, such as protein degradation, strecker degration and Maillard reactions. These reactions generated various volatile compounds, such as aldehydes, acids, alcohols, ketones, esters, sulphur and many other compounds[2].

    The volatile compounds in various fermented soybean products have been reported previously. For instance, it was found that the predominant volatile compounds in pure Bacillus-fermented included 2,5-dimethylpyrazine, 2-methylbutanoic acid, 2,3,5-trimethylpyrazine, 2-methylpropanoic acid and acetic acid while the major volatile compounds in the naturally fermented soybean included 2,5-dimethylpyrazine, benzaldehyde, 5-methyl-3-hexanone, 2-butanone and 3-methyl-2-pentanone[3]. Zhao Jianxin et al.[4]identi ed several aroma active compounds for naturally fermented Chinese soybean paste, including 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, ethyl linoleate, 2,3-butanediol, acetic acid, fufural, benzene acetaldehyde and pyrazine 2,6-dimethyl. It was detected different major compounds in pure-starter culture natto, which were 2,5-dimethylpyrazine, 2-methylbutanoic acid, acetone, 2,3,5-trimethylpyrazine and 2,3-butanedione[5-6]. Studies suggest that African soumbala Douchi fermented by pure-starter B. subtilis received preferable scores among various naturally fermented products due to the rich contents of pyrazines and aldehyde[7]. The correlation between volatile compounds and sensory attributes in Korean Doenjang has also been evaluated by Lee et al.[8]who found that high furfuryl alcohol and maltol were associated with a sweet-grain attribute. The major classes of volatile compound in three commercial Douchies have been reported as 29 kinds of esters, 18 kinds of acids, 16 kinds of alcohols, 14 kinds of pyrazines, 13 kinds of ketones, 12 kinds of aldehydes, 6 kinds of phenols, 5 kinds of hydrocarbons, 5 kinds of furans, 5 kinds of sulphur-containing compound, 4 kinds of pyridines, 2 kinds of pyrimidines, and 2 kinds of miscellaneous compound[9].

    Although there have been numerous reports about profiles of volatile compounds of traditional fermented soybean. For the sake of improving the aroma of Douchi, the aroma active compounds in traditionally fermented Douchi need to be identi ed. The objective of this study was to compare the volatile compounds in three Douchi samples produced by three different methods such as traditionally fermented Douchi, multi-strains (Aspergillus oryzae and Aspergillus niger), and pure Aspergillus oryzae, respectively, aiming to provide theoretical basis for the industrialized production of inoculated fermentation.

    1 Materials and Methods

    1.1Materials and reagents

    Aspergillus oryzae 3.042 and Aspergillus niger 3.350 were obtained from China Center of Industrial Culture Collection. Black soybeans was obtained from Jiangxi NanKo Co. Ltd.. Dichloromethane, ether, anhydrous sodium sulfate(all analytically pure) were purchased from Tianjin Chemical Reagent Factory. High purity nitrogen was obtained from Nanchang Grand Gas Co. Ltd..

    1.2Instruments and equipment

    523-Nickerson Type SDE Apparatus was obtained from Anhui Dongguan Instrument Co. Ltd.. 6890N/5973I-GCMS and HP-5M (30 m × 0.25 mm, 0.25 μm) were purchased from American Agilent Co. Ltd.. SI114-Electronic analytical balance model was obtained from Hua Hong Instrument Co. Ltd.. 722S-Visible spectrophotometer was obtained from Shanghai Lengguang Technology Co. Ltd..

    1.3Methods

    1.3.1Strains and culture condition

    These strains routinely stored on nutrient agar and maintained at -20 ℃ was isolated in 20% glycerol. For preparation of the inoculum, the strains were cultivated in czapek's medium at 37 ℃ for 72 h. The cells were subsequently harvested, suspended with sterile distilledwater and carefully adjusted to achieve a concentration of 106CFU/mL. The suspension was used as the inocula for soybean fermentation.

    1.3.2Preparation of Douchi

    Protein-rich black soybeans, supplied by local manufacturing company, were used as raw material of Douchi Soybeans. Soybeans were washed and soaked in tap water for 1.5 h at 35 ℃. Soybeans were then boiled for 2 h, cooled to 30-35 ℃, and inoculated immediately with 106CFU (per gram of sterilized soybeans) of Aspergillus oryzae 3.042 starter culture. Subsequently, the inoculated soybeans were incubated at 30 ℃ for 72 h under 80% relative humidity in an incubator. In contrast, for multi-strains fermentation, cooked and cooled soybeans were inoculated with 106CFU/g of sterilized soybeans) of multi-strains(Aspergillus oryzae 3.042: Aspergillus niger 3.350 of 1:1), incubated at 30 ℃ for 48 h, under 80% relative humidity in an incubator. Semi-finished products were called the Douchiqu(koji). The Douchiqu were salted as far as the content of NaCl reached about 8% (m/m). The sample was ripened for four weeks at 45-50 ℃ in the same incubator. The suffi cient fermented soybeans were pulverized and frozen at -20 ℃ for further research.

    1.3.3Collection of volatile component

    A Likens-Nickerson type SDE apparatus was used to collect the volatile compounds. Sample (100 g each) was dissolve by 200 mL of distilled water and the aliquot was loaded in a 500 mL fl ask. Five mililitres of internal standard(IS) [2-methyl-1-pentanol (10 μg/mL in methanol)] was added to the sample before extraction. Each sample was extracted with 100 mL of redistilled dichloromethane and carried out for 4 h till the distilled water started to boil. The extraction was dried over Na2SO4overnight and concentrated to 2 mL using a rotor vapor equipped with a water bath. The temperature of the bath water was 35-36 ℃ and the reducing pressure was 13 300-19 950 Pa. The solvent was further removed under a purifi ed nitrogen stream to 1 mL ultimately. The concentrated extraction was stored at -20 ℃ for further analysis.

    1.3.4Gas chromatography-mass spectrometry (GC-MS)analysis

    GC operating conditions were: column HP-5MS (30 m × 0.25 mm, 0.25 μm), the column temperature programmed from 70 ℃ isothermal for 2 min, then increased to 200 ℃ at a rate of 3 ℃/min and held isothermal for 15 min. Carrier gas was heliumat flow rate 1 mL/min. Injector temperature was 250 ℃. Volume 1 μL was injected and split ratio was 1:50. Mass spectrometry conditions were: ionisation voltage 70 eV, ion source temperature 280 ℃, and mass scan range 30-450 mass units.

    1.3.5Identification and quantification of volatile compounds

    The GC-MS was calibrated daily by running 0.1 μL of a 100 × 10-6standard mixture of C5-C25n-alkanes. Qualities of volatile compounds were identi ed by comparing linear retention indices (LRI) with those standard compounds and mass spectra of compounds by comparison with the bibliographic data of known compounds from the mass spectral database. The quantities of each compound were determined by comparison of the area to the integrated of peaks of the total ion chromatogram and count by comparing peak area with that of the 1,2-dichlorobenzene internal standard.

    1.4Statistical analysis

    All data were subjected to analysis of variance(ANOVA), and Duncan's multiple range test (DMRT) was used to compare significant difference of means at P ≤ 0.05. Most experiments were performed in triplicate.

    2 Results and Analysis

    Similar volatile compounds were identified in the chromatograms of the traditional fermented Douchi, multistrains fermented Douchi and traditional fermented Chinese soybean pastes[10-11]. However, the difference in the peak intensity of the individual volatiles was found in present study. The number of peaks in the pure Aspergillus oryzae fermented Douchi was less than the other two. The identified volatile compounds were shown in Table 1-9. Variation in the volatile compounds was not only appeared in the inoculated and traditional fermented samples, but also in the natural fermented samples. The Douchi inoculated pure Aspergillus oryzae had the least amounts of volatile compounds, whereas the traditionally fermented samples had the most abundant volatile. A total of 152 compounds were identified from the three samples, including 30 hydrocarbons, 8 aldehydes, 21 alcohols, 33 esters, 7 ketones, 18 acids, 6 phenols, 20 heterocyclic compound, 3 sulfo compound and 6 other compound. Thereinto, esters, alcohols and acids were the major contents, which accounted for approximately 50% of the total volatile compounds. However, only 22 compounds out of 152 were identified in all the samples, which implied that the better process and quality control of the Douchi were needed.

    2.1 Hydrocarbons

    Table1 GC-MS analysis of hydrocarbons in three different types of Douchi

    As shown in Table 1, a total of 30 hydrocarbons were identified from three different samples. The pure Aspergillus oryzae fermented contained 12 hydrocarbons and multistrains fermented Douchi contained 13 hydrocarbons, while traditionally-fermented Douchi contained 25 hydrocarbons, including a large number of alkanes and alkenes. This may be explained by the fact that during traditional fermentation process, some spices were usually added, such as ginger, pepper, garlic, which presumably consisted of many hydrocarbon compounds. Squalene was detected in traditionally fermented and multi-strains fermented Douchi. Squalene, known as the active ingredients of plant oil, has a unique aroma, good oxygen ability, thus anti-hypoxia and anti-fatigue, and enhance human immunity and enhance the function of the gastrointestinal tract[12].

    2.2Alcohols

    Table2 GC-MS analysis of alcohols in three different types of Douchi

    Alcohol is the third largest class volatile compound containing 21 different compositionsas shown in Table 2. The 3-pentanol, 3-ethyl-, phytol and ethanol, 2-(octadecyloxy)-were detected in all three Douchi. Alcohols provide pleasant aromas and sweet flavors[13-14]. Previous researches have shown that the quality of miso due to the alcohol contents[15-16]. The pure Aspergillus oryzae fermented Douchi contained much less alcohols than the traditionally-fermented and multi-strains fermented Douchi. This was possibly due to the reason that during the fermentation of the pure Aspergillus oryzae Douchi, the temperature was high and the salt tolerant yeast could not grow, resulting in the production of less alcohols. By contrast, for traditionally fermented Douchi, due to long period of fermentation, temperature was low, the salt tolerant yeast had sufficient time to complete alcohols and ester reaction. The multi-strains fermented Douchi exhibited similar profile of alcohols to the traditionally fermented Douchi, probably due to the addition of yeast during postfermentation as well as the lower fermentation temperature.

    2.3Aldehydes

    A total of 8 aldehydes were identified from three different samples as shown in Table 3. Benzene acetaldehyde was the most abundant compound in the pure Aspergillus oryzae fermented Douchi, some aldehydes found in Douchiextraction have been reported in other soy products. Benzaldehyde identified in this work was reported in sufu[17-18], vmiso[19-20], natto[21], and soy sauce[22]. Phenylacetaldehyde found in Douchi extracts was previously reported in sufu, miso, soy sauce, and the unflavoured textures soy protein[23]. 5-Methyl-2-phenyl-2-hexenal was reported in sufu, the favorable odor of aldehyde compound such as benzaldehyde(cherry or almond-like odor), benzeneacetaldehyde (rosy-like odor) and 2-phenyl-2-butenal (floral, prune-like odor) can be considered to enhance the flavor of Douchi. These aldehydes can be produced by lipid oxidation and degradation during fermenting.

    Table3 GC-MS analysis of aldehydes in three different types of Douchi

    2.4Ketones

    Table4 GC-MS analysis of ketones in three different types of Douchies

    A total of 7 ketones were detected from three different Douchies as shown in Table 4. We identified 7-oxabicyclo, heptan-2-one and 4,4,6-trimethyl only in multi-strains fermented Douchi, 2-cyclopenten-1-one, 4-hydroxy-2-methyl-3-phenyl- was only identified in traditional fermented Douchi, besides we identified ethanone, 1-(2-hydroxy-5-methylphenyl)- and 4-hydroxy-3-methylacetophenone both in pure Aspergillus oryzae fermented and traditional fermented Douchi, 3,3,5,5-tetramethyl cyclohexanone and 2-benzylcyclohexanone were both found in pure Aspergillus oryzae fermented and multi-strains fermented Douchi, 2-piperidinone,1-(4-bromobutyl)- was found in traditional fermented and multi-strains fermented Douchi. Ketones can be formed by fungal enzymatic actions on lipids and/or amino acids, or by the Maillard reaction[24]. Some ketones such as 4-hydroxy-3-methylacetophenone 2-benzylcyclohexanone were found in Douchi have also been reported in soy sauces[25].

    2.5Acids

    Table5 GC-MS analysis of acids in three different types of Douchi

    Acids containing 18 compounds were the most abundant class in three Douchi as shown in Table 5. 3-Methyl-pentanoic acid, 2,3,4-trimethylpentanoic acid, n-hexadecanoic acid, tetradecanoic acid and 9,12-octadecadienoic acid (Z,Z)-were detected in all three samples. 3-Methyl-2-furoic acid, 2,6,10-trimethyl-9-undecenoic acid and nonahexacontanoic acid were only found in multi-strains fermented samples, 5-benzoylpentanoic acid and 22-tricosenoic acid were only found in traditional fermented samples, 3-methyl-2-butenoic acid, pentadecanoic acid and n-decanoic acid were detected in pure Aspergillus oryzae and traditionally-fermented samples. Hexanoic acid, 3-methyl-butanoic acid and tridecanoic acid were detected in traditional and multi-strains fermented samples. Hexanoic acid was derived from the oxidation of hexanal, has been described as having a “sweat-like” odoras well as possessing a cheesy, fatty, sweaty, sour, rancid and pungent-like odor (11). In general, these acids are described as having cheesy odours, including butanoic acid (cheesy, sharp, rancid, sweaty, sour), 2/3-methylbutanoic acid (cheese, rancid, sweaty) and hexanoic acid (cheesy, fatty, sweaty,sour, rancid, pungent)[26], and pentanoic acid (sweaty, rancid)mainly contribute oily odours. 2-Methylpropanoic acid and 3-methylbutanoic acid were derived from valine and leucinedegradation[27].

    2.6Esters

    Table6 GC-MS analysis of esters in three different types of Douchies

    In the present study, a total of 33 esters were detected from three different types of Douchi as shown in Table 6. Most esters have pleasant aromas and enhance Douchi flavor quality[28]. Acetic acid 2-phenylethyl ester, hexadecanoic acid methyl ester, 1,2-benzenedicarboxylic acid bis(1-methylethyl) ester, linoleic acid ethyl ester, ethyl oleate, 3-(4-methoxyphenyl)-2-propenoic acid 2-ethylhexyl ester and di-n-octyl phthalate were detected in all three samples. Hexadecanoic acid methyl ester, 1,2-benzenedicarboxylic acid bis(1-methylethyl) ester, linoleic acid ethyl ester and ethyl oleate were the major compounds detected. Most of the detected esters were previously found in various fermented soybean foods[29-31]. A number of high molecular weight fatty acid esters such as pentadecyl heptafluoro butanoate, 1,2-benzenedicarboxylic acid ditridecyl ester and ethyl hexadecanoate were detected, which have also been found in Chinese sufu, miso, and other Korean fermented soybean pastes. These high molecular weight esters were probably produced by the action of fungal lipase on soybean lipids[32]. The esters concentration of the pure Aspergillus oryzae fermented Douchi was lower than traditionally-fermented and multi-strains fermented Douchi samples, only 6.42 μg/g. The multi-strains fermented Douchi had the highest concentration of esters, i.e. 17.71 μg/g. This may be attributed to the improved Douchi production process and addition of a certain amount of yeast during post-fermentation.

    2.7Heterocyclic compounds

    A total of 20 compounds were detected in three different Douchi as shown in Table 7. Pyrazines was the main compound and studies have indicated it was important in fermented soybean products[33-34], which could be generated naturally during the aging process, by the condensation of aminoketones formed through the Maillard reaction and Strecker degradation. The methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, trimethylpyrazine, tetramethylpyrazine and 2-ethyl-6-methylpyrazin have previously been detected in natto and liquid cultures of Bacillus subtilis and sufu, which were also detected in Douchi in the present study. Pyrazines have a nutty aroma, especially alkyl pyrazines. 2,5-Dimethyl pyrazine, trimethylpyrazine and 2-ethyl-6-methyl pyrazine contribute to nattoodour. Tetramethylpyrazine has sweet, chocolate, cocoa, but musty, lard and burnt note. 3-Phenylfuran was detected in traditionally fermented and multistrains fermented Douchi, and this compound was previously found in soybean-processed products such as sufu, miso, soysauce, and natt[35]. 1-Pentyl-1H-pyrrole was detected in pure Aspergillus oryzae and traditionally fermented Douchi, which has a nutty, sweet and ethereal ordour and may be one of the products of Maillard reaction.

    Table7 GC-MS analysis of heterocyclic compounds in three different type types of Douchi

    2.8Phenols

    Six phenols were identified in three different Douchi as shown in Table 8. 4-Methylphenol and mequinol were found in all three samples, and 2-methoxy-phenol and 2-(1,1-dimethylethyl)-phenol was detected in traditionally and multi-strains fermented Douchi. 2-Methoxy-4-vinylphenol was detected in pure Aspergillus oryzae and multistrains fermented Douchi. 2-Naphthalenol was only detected in traditionally fermented Douchi, most of the above-mentioned phenols were also found in sufu, miso, and soy sauce. Phenols were characterized in cooked soybean with smokey and phenolic odours, and they were considered to be the thermal degradation products of lignin-related phenolic carboxylic acids.

    Table8 GC-MS analysis of phenols in three different types of Douchi

    2.9Other compound

    A total of 9 compounds were detected in three different Douchi as shown in Table 9 including 3 sulfur-containing compounds. These compounds had a significant contribution to the aroma in foods (Fors, 1983). 5,6-Dihydro-2H-thiopyran and di-tert-dodecyl disulfide were detected in traditionally and multi-strains fermented Douchi. Dimethyl trisulfide was detected in pure Aspergillus oryzae and traditional fermented Douchi. It is one of the major flavor components in natto. 9-Octadecenamide and 13-docosenamide were both found in traditional fermented Douchi, which were also detected in oatmeal[36].

    Table9 GC-MS analysis of other compounds in three different types of Douchi

    From the results obtained, the concentrations of volatile compounds were various along with different Douchi samples. The situation were feasibly due to variety of microorganisms and some variations in the proprietary processing steps which used by each manufacturer. Pyrazines were identified in soybean-processed products such as sufu, miso, soy sauce, and natto previously, this class of compound together with other common compounds probably contributes more to the characteristic background flavour of all samples investigated. Less predominant groups including esters, acids, alcohols, and aldehydes might play an indispensable role in the flavour of Douchi.

    The comparison of the results showed that the pure Aspergillus oryzae fermented sample had higher hydrocarbons, aldehydes and acids than traditionally fermented Douchi, while these compounds are not the important proups. Therefore, the odor of pure Aspergillus oryzae fermented sample is not as good as the traditionally fermented sample. On the other hand, multi-strains fermented Douchi has higher alcohols, esters andpyrazines than the pure Aspergillus oryzae fermented sample. And these compounds are the major aroma active compounds, so the odor of multi-strains fermented Douchi is better than the pure Aspergillus oryzae fermented sample.

    3 Conclusion

    In three different types Douchi samples, a total of 152 combined volatile compounds were identified. Ten classes of compounds including hydrocarbons, alcohols, aldehydes, ketones, acids, esters, pyrazines, phenols, mis-cellaneousand sulfur-containing compound were detected. The traditional fermented samples had higher contents and classes than the Aspergillus oryzae fermented and multi-strains fermented samples. In order to improve the odor of Aspergillus oryzae fermented Douchi, further research is required on the development of aroma active compound during the fermentation of Douchi and optimize the raw materials, microbial community and fermentation conditions worth more attention.

    nces

    [1] LUO Yangchao, LI Bo, HONG Ji, et al. Effect of soaking and cooking on selected soybean variety for preparation of fibrinolytic Douchi[J]. Journal of Food Science and Technology-Mysore, 2008, 46(2): 104-108.

    [2] LUO Yangchao, LI Bo, HONG Ji, et al. Effect of soybean varieties on the fibrinolytic activity and sensory characteristics of Douchi[J]. Journal of Food Processing and Preservation, 2010, 34(Suppl 2): 457-469. DOI:10.1111/j.1745-4549.2008.00297.x.

    [3] KATEKAN D, ARUNEE A, EKACHAI C. Volatile profiles of thua nao, a Thai fermented soy product[J]. Food Chemistry, 2011, 125(2):464-470. DOI:10.1016/j.foodchem.2010.09.030.

    [4] ZHAO Jianxin, GU Xiaohong, LIU Yangmin, et al. Study on the volatile flavor compounds of the traditional Chinese soybean paste[J]. Food Science, 2006, 27(12): 684-687. DOI:10.3321/ j.issn:1002-6630.2006.12.177.

    [5] ETSUKO S, TETSUO I, SATOSHI O, et al. Comparison of compositions of odor components of natto and cookeds oybeans[J]. Agricultural and Biological Chemistry, 1985, 49(2): 311-317. DOI:10. 1080/00021369.1985.10866740.

    [6] TADAYOSHI T, KANAKO M, HAENG R K, et al. Comparison of volatile compounds from chungkuk-jang anditohiki-natto[J]. Bioscience, Biotechnology, and Biochemistry, 1998, 62(7): 1440-1444. DOI:10.1271/bbb.62.1440.

    [7] OUOBA LI, DIAWARA B, ANNAN N T, et al. Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment[J]. Journal of Applied Microbiology, 2005, 99(6): 1413-1421. DOI:10.1111/j.1365-2672.2005.02722.x.

    [8] LEE S J, BOMI A. Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE)with sensory characterisation[J]. Food Chemistry, 2009, 114(2): 600-609. DOI:10.1016/j.foodchem.2008.09.091.

    [9] WANG Lijun, MU Huiling, LIU Haijie et al. Volatile components in three commercial Douchies, a Chinese traditional salt-fermented soybean Food[J]. International Journal of Food Properties, 2010, 13(5): 1117-1133. DOI:10.1080/10942910902968726.

    [10] QIN Likang, DING Xiaolin. Formation of taste and odor compounds during prepartion of Douchiba, A Chinese traditional soy-fermented appetizer[J]. Journal of Food Biochemistry, 2007, 31(2): 230-251. DOI:10.1111/j.1745-4514.2007.00105.x.

    [11] ZHANG Yanfang, TAO Wenyi. Flavor and taste compounds analysis in Chinese solid fermented soy sauce[J]. African Journal of Biotechnology, 2009, 26(17): 210-216.

    [12] ZHENG Wencheng, GUAN Bo. Extraction and purification of squalene and its application[J]. Science and Technology of Cereals, Oils and Foods, 2010, 18(4): 27-30. DOI:10.16210/ j.cnki.1007-7561.2010.04.001.

    [13] STEINHAUS M, SINUCO D, POLSTER J, et al. Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests[J]. Journal of Agricultural and Food Chemistry, 2009, 57(7): 2882-2888. DOI:10.1021/jf803728n.

    [14] MYSORE N S, REVATHY B, LINGAMALLU J R, et al. Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)[J]. LWT-Food Science and Technology, 2008, 41(2):236-243. DOI:10.1016/j.lwt.2007.03.005.

    [15] CHIOU R Y, FERNGS, BEUCHAT L R. Fermentation of low-salt miso as affected by supplementation with ethanol[J]. International Journal of Food Microbiology, 1999, 48(1): 11-20. DOI:10.1016/ S0168-1605(99)00033-1.

    [16] LI Qin, DU Fenggang. Study on Improvement of soy sauce flavor by adding fragrance-producing yeast during fermentation[J]. China Brewing, 2003, 21(16): 27-28.

    [17] CHUNG H Y. Volmpoatile conents in fermented soybean (Glycine max) curds[J]. Journal of Agricultural and Food Chemistry, 1999, 47(7): 2690-2696. DOI:10.1021/jf981166a.

    [18] CHUNG H Y. Volatile flavor components in red fermented soybean(Glycinemax) curds[J]. Journal of Agricultural and Food Chemistry, 2000, 48(5): 1803-1809. DOI:10.1021/jf991272s.

    [19] KU K L, CHEN T P, CHIOU R Y. Apparatus used for small-scale volatile extraction from ethanol-supplemented low-salt miso and GCMS characterization of the extracted flavors[J]. Journal of Agricultural and Food Chemistry, 2000, 48(8): 3507-3511. DOI:10.1021/ jf9910483.

    [20] ETSUKO S, YUICHI Y K. Comparison of aroma componets in five types of miso[J]. Nippon Shokuhin Kagaku Kogaku Kaishi, 1998, 45(5): 323-329. DOI:10.6013/jbrewsocjapan1988.94.435.

    [21] ARUNSRI L, CRAIG D S, DAVID O J, et al. Volatile compounds in Bacillus-fermented soybeans[J]. Journal of the Science of Food and Agriculture, 2001, 81(5): 525-529. DOI:10.1002/jsfa.843.

    [22] PITIPONG W, SITTIWAT L. Comparison of determination method for volatile compounds in Thai soy sauce[J]. Food Chemistry, 2003, 83(4): 619-629. DOI:10.1016/S0308-8146(03)00256-5.

    [23] JENNIFER M A, GLESNI M. Volatile components of an unflavored textured soy protein[J]. Journal of Food Science, 1984, 49(6):1552-1565. DOI:10.1111/j.1365-2621.1984.tb12842.x.

    [24] DAVID O J, NANCY A, GARY K, et al. Formation of volatile compounds during bacillus subtilis fermentation of soya beans[J]. Journal of the Science of Food and Agriculture, 1997, 74(1):132-140. DOI:10.1002/(SICI)1097-0010(199705)74:1<132::AIDJSFA779>3.0.CO;2-8.

    [25] LIU Zhencheng. The study on volatile flavor compounds of Chinese traditional soy sauce[J]. Master Degree Dissertation of South China University of Technology, 2012, 35(16): 102-107.

    [26] CHUNG H Y, FUNG P K, KIM J S. Aroma impact components in commercial plain sufu[J]. Journal of Agricultural and Food Chemistry, 2005, 53(5): 1684-1691. DOI:10.1021/jf048617d.

    [27] MIREILLE Y, LIESBETH R. Cheese flavour formation by amino acid catabolism[J]. International Dairy Journal, 2001, 11(4/5/6/7): 185-201. DOI:10.1016/S0958-6946(01)00049-8.

    [28] KWANG J J, MYO R S. Flavor components generated from thermally processed soybean paste (Doenjang and Soondoenjang) soups and characteristics of sensory evaluation[J]. Journal of Physics and Chemistry of Solids, 2004, 36(2): 175-186.

    [29] PARK H K, BOGIM G, JONG K K. Characteristic flavor compounds of commercial soybean paste[J]. Food Science and Biotechnology, 2003, 12(6): 607-611.

    [30] PARK J S, LEE M, KIM K S, et al. Volatile flavor components of soybean paste(Doenjang) prepared from different types of strains[J]. Journal of Classroom Interaction, 2014, 49(12): 26-32.

    [31] JOO K J, SHIN M R. Fractionated volatile flavor components of soybean paste by dynamic headspace method[J]. Journal of Korean Society of Food Science and Nutrition, 1999, 55(23): 76-81.

    [32] CHOU C C, HWAN C H. Effect of ethanol on the hydrolysis of protein and lipid during the ageing of a Chinese fermented soya bean curd- Sufu[J]. Journal of the Science of Food and Agriculture, 1994, 66(3): 393-398. DOI:10.1002/jsfa.2740660318.

    [33] YUTAKA M, KAN K, HIDEO T. Flavor components of miso:basic fraction[J]. Agricultural and Biological Chemistry, 1983, 47(7): 1487-1492.

    [34] SEO J, CHANG H, JI W, et al. Aroma components of traditional Korean soy sauce and soybean paste fermented with the same Meju[J]. Journal of Microbiology and Biotechnology, 1996, 35(16): 278-285.

    [35] ETSUKO S. Change in aroma components of miso with aging[J]. Nippon Shokuhin Kogyo Gakkaishi, 1991, 38(12): 1093-1097. DOI:10.3136/nskkk1962.38.1093.

    [36] SUN Peipei, HUANG Mingquan, SUN Baoguo, et al. Study on volatile components in oats flakes by simultaneous distillation extraction and gas chromatography-mass spectrometry[J]. Science and Technology of Food Industry, 2011, 32(12): 479-483.

    傳統(tǒng)霉菌發(fā)酵與接種發(fā)酵豆豉風(fēng)味物質(zhì)的比較分析

    葉 艷,蘇 偉*,王 倩,何 欣,高靜雅
    (江西科技師范大學(xué)生命科學(xué)學(xué)院,江西 南昌 330013)

    對接種發(fā)酵制作的豆豉香氣成分進(jìn)行分析檢測,并與傳統(tǒng)自然發(fā)酵豆豉和純種米曲霉發(fā)酵的豆豉進(jìn)行比較,經(jīng)GC-MS分析,一共鑒定出了烴類、醇類、醛類、酮類、酸類、酯類、雜環(huán)化合物、含硫化合物、酚類以及其他化合物共10 類,152 種揮發(fā)性成分;結(jié)果表明,混合菌種發(fā)酵豆豉所含的烴類、醛類和酸類物質(zhì)均高于純種發(fā)酵培養(yǎng),而傳統(tǒng)自然發(fā)酵產(chǎn)生的醇類、雜環(huán)化合物、含硫化合物、酚類以及其他化合物都高于純種發(fā)酵及混合菌種豆豉,而混合菌種發(fā)酵豆豉在酮類和酯類化合物要明顯高于純種米曲霉豆豉和傳統(tǒng)自然發(fā)酵豆豉。

    豆豉;發(fā)酵;風(fēng)味物質(zhì)

    TS26

    A

    1 0 0 2-6 6 3 0(2 0 1 6)2 0-0 0 8 6-0 9

    2016-04-24

    江西科技師范大學(xué)本科生創(chuàng)業(yè)、科研基金項(xiàng)目(20150904027)

    葉艷(1993—),女,本科生,研究方向?yàn)槭称飞锛夹g(shù)。E-mail:oooyyyee@163.com

    蘇偉(1971—),女,副教授,碩士,研究方向?yàn)槭称飞锛夹g(shù)。E-mail:suwei74@hotmail.com

    10.7506/spkx1002-6630-201620015

    猜你喜歡
    酸類純種豆豉
    維A 酸類制劑對皮膚的刺激作用及其影響因素分析
    UPLC-QTOF-MS法檢測白酒中9種有機(jī)酸
    母親的豆豉火焙魚
    文苑(2018年19期)2018-11-09 01:30:26
    配種月份與胎次對純種美系大白母豬繁殖性能的影響研究
    雜交信息在豬育種中的重要作用
    海藻酸類肥料行標(biāo)四月實(shí)施
    卷首
    茉莉酸類的抗癌活性及其作用機(jī)制
    不同后發(fā)酵時(shí)間的水豆豉理化特性比較研究
    發(fā)酵時(shí)間對水豆豉胃損傷預(yù)防作用的影響
    成人综合一区亚洲| 日韩欧美一区视频在线观看 | 久久久午夜欧美精品| 久久精品夜夜夜夜夜久久蜜豆| 欧美另类一区| 国产成人aa在线观看| 精品亚洲乱码少妇综合久久| 伊人久久精品亚洲午夜| 天天躁夜夜躁狠狠久久av| 免费观看a级毛片全部| 亚州av有码| 午夜福利视频精品| 午夜福利成人在线免费观看| 特级一级黄色大片| 久久久午夜欧美精品| 五月玫瑰六月丁香| 一本久久精品| 国产综合懂色| 黄色一级大片看看| 婷婷色综合大香蕉| 久久久久久国产a免费观看| 最后的刺客免费高清国语| 国产精品蜜桃在线观看| 80岁老熟妇乱子伦牲交| 亚洲精品aⅴ在线观看| 高清日韩中文字幕在线| 美女内射精品一级片tv| 特大巨黑吊av在线直播| 赤兔流量卡办理| av在线蜜桃| 99久久中文字幕三级久久日本| 一个人免费在线观看电影| 亚洲国产色片| 精品久久久噜噜| 最近中文字幕2019免费版| 黄片wwwwww| 最近视频中文字幕2019在线8| 成年人午夜在线观看视频 | 日本与韩国留学比较| 国精品久久久久久国模美| 特级一级黄色大片| 免费看不卡的av| 国产成人一区二区在线| 久久久久国产网址| 久久久久国产网址| 国产精品一区二区性色av| 亚洲伊人久久精品综合| 男女视频在线观看网站免费| 熟妇人妻不卡中文字幕| 精品酒店卫生间| 看非洲黑人一级黄片| 嫩草影院精品99| 国产精品嫩草影院av在线观看| 在线观看人妻少妇| 亚洲成色77777| 五月伊人婷婷丁香| 亚洲国产精品成人综合色| 少妇熟女欧美另类| 久久久欧美国产精品| 高清午夜精品一区二区三区| 菩萨蛮人人尽说江南好唐韦庄| 亚洲国产精品成人综合色| 狠狠精品人妻久久久久久综合| 国产探花极品一区二区| 免费观看a级毛片全部| 一级毛片久久久久久久久女| 又爽又黄无遮挡网站| 大又大粗又爽又黄少妇毛片口| 亚洲电影在线观看av| 日本午夜av视频| 国产精品女同一区二区软件| 中文字幕亚洲精品专区| 亚洲色图av天堂| 美女主播在线视频| 69av精品久久久久久| 国产精品蜜桃在线观看| 成人亚洲精品一区在线观看 | 中文字幕久久专区| 午夜福利高清视频| 美女xxoo啪啪120秒动态图| 啦啦啦啦在线视频资源| 99re6热这里在线精品视频| 国产黄频视频在线观看| 精品国产三级普通话版| 九九在线视频观看精品| 久久精品久久久久久久性| 毛片女人毛片| 69av精品久久久久久| 国产高清有码在线观看视频| 亚洲精品久久午夜乱码| 美女cb高潮喷水在线观看| 国产美女午夜福利| 99久久人妻综合| kizo精华| 国产有黄有色有爽视频| 国产真实伦视频高清在线观看| 亚洲国产欧美在线一区| 日本爱情动作片www.在线观看| 精品一区二区三区视频在线| 久久精品久久久久久久性| 国产成人一区二区在线| 国产精品av视频在线免费观看| 美女内射精品一级片tv| av在线老鸭窝| 神马国产精品三级电影在线观看| av在线天堂中文字幕| 97精品久久久久久久久久精品| 18禁动态无遮挡网站| 欧美成人午夜免费资源| 免费av观看视频| 99热这里只有是精品50| 18+在线观看网站| h日本视频在线播放| 一区二区三区高清视频在线| 日本与韩国留学比较| 国产视频首页在线观看| 国产一区二区三区av在线| 美女国产视频在线观看| 淫秽高清视频在线观看| videossex国产| a级毛色黄片| 日本一本二区三区精品| 搞女人的毛片| 成人高潮视频无遮挡免费网站| 一级毛片黄色毛片免费观看视频| 国产精品国产三级专区第一集| 我的女老师完整版在线观看| 久久99热这里只频精品6学生| 国产精品一区www在线观看| 日本三级黄在线观看| 久久精品国产亚洲av涩爱| 国产精品综合久久久久久久免费| 亚洲欧美成人综合另类久久久| 亚洲精品国产成人久久av| 2021少妇久久久久久久久久久| 国产91av在线免费观看| 亚洲精品一二三| 国产精品综合久久久久久久免费| 亚洲国产欧美在线一区| 久久精品久久精品一区二区三区| 亚洲天堂国产精品一区在线| 国产黄色免费在线视频| 18禁裸乳无遮挡免费网站照片| 欧美一级a爱片免费观看看| 婷婷色麻豆天堂久久| 天美传媒精品一区二区| 国产乱人偷精品视频| 永久免费av网站大全| 乱人视频在线观看| 中文字幕人妻熟人妻熟丝袜美| 国产精品一区二区性色av| 久久久精品欧美日韩精品| 欧美成人精品欧美一级黄| 老司机影院毛片| 精品久久国产蜜桃| 亚洲精品乱码久久久v下载方式| 高清午夜精品一区二区三区| 国产精品精品国产色婷婷| 欧美高清性xxxxhd video| 国产午夜福利久久久久久| 国产亚洲午夜精品一区二区久久 | 乱码一卡2卡4卡精品| 天天躁夜夜躁狠狠久久av| 国产黄片视频在线免费观看| 国产探花在线观看一区二区| 精品人妻偷拍中文字幕| 欧美成人一区二区免费高清观看| 久久久久久久久中文| 97人妻精品一区二区三区麻豆| 好男人视频免费观看在线| 亚洲丝袜综合中文字幕| 男女下面进入的视频免费午夜| 午夜福利视频1000在线观看| 国产成人freesex在线| www.色视频.com| 成人性生交大片免费视频hd| 国产高清不卡午夜福利| 乱人视频在线观看| 国产乱人偷精品视频| 国内精品美女久久久久久| 淫秽高清视频在线观看| 久久久a久久爽久久v久久| 亚洲激情五月婷婷啪啪| 国产精品久久久久久av不卡| 免费看不卡的av| 久久这里只有精品中国| 色视频www国产| 看十八女毛片水多多多| 精品一区在线观看国产| 丝袜喷水一区| 亚洲精品视频女| 女人十人毛片免费观看3o分钟| 亚洲人成网站高清观看| 日本色播在线视频| 国产人妻一区二区三区在| 搞女人的毛片| 色综合站精品国产| 日日啪夜夜爽| 哪个播放器可以免费观看大片| 最后的刺客免费高清国语| 免费av观看视频| 美女国产视频在线观看| 成人二区视频| ponron亚洲| 91在线精品国自产拍蜜月| 久久久a久久爽久久v久久| 免费看a级黄色片| 一区二区三区免费毛片| 久久久久久久久久成人| 午夜激情久久久久久久| 极品少妇高潮喷水抽搐| 精品人妻视频免费看| 春色校园在线视频观看| 久久精品国产亚洲av涩爱| 亚洲自偷自拍三级| 午夜福利成人在线免费观看| 国产三级在线视频| 成人性生交大片免费视频hd| 国产有黄有色有爽视频| 久久韩国三级中文字幕| 97超碰精品成人国产| 日本wwww免费看| 国产成人aa在线观看| 久久久久久久久久久免费av| 亚洲av电影在线观看一区二区三区 | 日本黄色片子视频| 亚洲电影在线观看av| 观看美女的网站| 日本一本二区三区精品| 久久99热这里只有精品18| 狂野欧美白嫩少妇大欣赏| av天堂中文字幕网| 91在线精品国自产拍蜜月| 国产淫语在线视频| 久久99热这里只有精品18| 人妻系列 视频| 亚洲电影在线观看av| 亚洲精品久久午夜乱码| 久久亚洲国产成人精品v| 99热网站在线观看| 特大巨黑吊av在线直播| 只有这里有精品99| 精品一区二区三区视频在线| 国产av码专区亚洲av| 综合色丁香网| 国产免费又黄又爽又色| 国产成人免费观看mmmm| 又爽又黄无遮挡网站| 一区二区三区高清视频在线| 高清欧美精品videossex| 人妻制服诱惑在线中文字幕| 日韩强制内射视频| 青春草视频在线免费观看| 久久精品久久久久久噜噜老黄| 在线免费观看不下载黄p国产| 老司机影院毛片| 国产综合精华液| 老师上课跳d突然被开到最大视频| 国产熟女欧美一区二区| 久久久久久伊人网av| 国产高清有码在线观看视频| 又爽又黄无遮挡网站| 日韩av免费高清视频| 久久久久九九精品影院| 国产大屁股一区二区在线视频| 精品国产露脸久久av麻豆 | 在线观看免费高清a一片| 又爽又黄a免费视频| 精品国产露脸久久av麻豆 | 一区二区三区免费毛片| 男女那种视频在线观看| 色网站视频免费| 菩萨蛮人人尽说江南好唐韦庄| 国产精品熟女久久久久浪| 久久久久久久亚洲中文字幕| 久久热精品热| 一级毛片久久久久久久久女| 九九爱精品视频在线观看| 永久网站在线| 少妇的逼好多水| 精品人妻熟女av久视频| 高清视频免费观看一区二区 | 久久99热6这里只有精品| 国产午夜精品一二区理论片| 亚洲精品,欧美精品| 欧美另类一区| 嘟嘟电影网在线观看| 亚洲成色77777| 国产av不卡久久| 国产精品美女特级片免费视频播放器| av专区在线播放| 国产午夜精品久久久久久一区二区三区| 麻豆国产97在线/欧美| 51国产日韩欧美| 欧美激情国产日韩精品一区| 日韩不卡一区二区三区视频在线| 大片免费播放器 马上看| 欧美97在线视频| 中文天堂在线官网| 中国国产av一级| 晚上一个人看的免费电影| 最近中文字幕2019免费版| 69人妻影院| 久久久欧美国产精品| 又粗又硬又长又爽又黄的视频| 国产乱人偷精品视频| 日韩伦理黄色片| 三级国产精品片| 22中文网久久字幕| 日本欧美国产在线视频| 国产免费福利视频在线观看| 国内精品宾馆在线| 欧美xxⅹ黑人| 国模一区二区三区四区视频| 看免费成人av毛片| 中国国产av一级| 中文在线观看免费www的网站| 永久免费av网站大全| 午夜福利在线观看吧| 免费av观看视频| 国产不卡一卡二| 午夜激情福利司机影院| 久久久午夜欧美精品| 能在线免费观看的黄片| 国内少妇人妻偷人精品xxx网站| 亚洲四区av| 熟女电影av网| 大香蕉97超碰在线| 亚洲电影在线观看av| 能在线免费看毛片的网站| 国产白丝娇喘喷水9色精品| 观看美女的网站| 久久久久免费精品人妻一区二区| 亚洲最大成人av| 欧美潮喷喷水| 日韩av免费高清视频| 国产日韩欧美在线精品| 亚洲18禁久久av| 日韩欧美国产在线观看| 97超视频在线观看视频| 男女那种视频在线观看| xxx大片免费视频| 真实男女啪啪啪动态图| 丰满人妻一区二区三区视频av| 亚洲精品乱码久久久v下载方式| 久久精品国产自在天天线| 91精品国产九色| 国产亚洲5aaaaa淫片| 久久久久精品性色| 精品一区二区三区人妻视频| 日韩亚洲欧美综合| 中文天堂在线官网| 午夜激情福利司机影院| 2021天堂中文幕一二区在线观| 国产美女午夜福利| 蜜臀久久99精品久久宅男| 少妇熟女欧美另类| 亚洲成人精品中文字幕电影| 女人被狂操c到高潮| 日本与韩国留学比较| 99热这里只有是精品在线观看| 亚洲激情五月婷婷啪啪| 久久99热6这里只有精品| 免费高清在线观看视频在线观看| 三级国产精品片| 只有这里有精品99| 国产v大片淫在线免费观看| 97人妻精品一区二区三区麻豆| 男人狂女人下面高潮的视频| 日韩伦理黄色片| 狠狠精品人妻久久久久久综合| 黄片wwwwww| 国产91av在线免费观看| 亚洲国产av新网站| 真实男女啪啪啪动态图| 中文精品一卡2卡3卡4更新| 又黄又爽又刺激的免费视频.| 一本—道久久a久久精品蜜桃钙片 精品乱码久久久久久99久播 | 精品亚洲乱码少妇综合久久| 日韩大片免费观看网站| 国产日韩欧美在线精品| 色哟哟·www| 国产在线男女| 国产高清国产精品国产三级 | 中文字幕久久专区| a级毛片免费高清观看在线播放| 赤兔流量卡办理| 搡老乐熟女国产| 91狼人影院| 美女xxoo啪啪120秒动态图| 久久久久久久久久成人| 在线观看免费高清a一片| h日本视频在线播放| av国产久精品久网站免费入址| 精品国产一区二区三区久久久樱花 | 精品国产露脸久久av麻豆 | 亚洲成色77777| 欧美xxxx黑人xx丫x性爽| 精品国产露脸久久av麻豆 | 人人妻人人澡人人爽人人夜夜 | 内射极品少妇av片p| 日韩成人av中文字幕在线观看| 日韩,欧美,国产一区二区三区| 亚洲欧美日韩卡通动漫| 波野结衣二区三区在线| 亚洲va在线va天堂va国产| 欧美xxⅹ黑人| 国产中年淑女户外野战色| 国产精品综合久久久久久久免费| 国产精品一二三区在线看| 自拍偷自拍亚洲精品老妇| 亚洲精品456在线播放app| 亚洲精品日韩av片在线观看| 狠狠精品人妻久久久久久综合| 久久99热这里只有精品18| 丝袜喷水一区| 97在线视频观看| 中文字幕av在线有码专区| 青春草亚洲视频在线观看| av在线亚洲专区| 日日干狠狠操夜夜爽| 黄色日韩在线| 99久久精品国产国产毛片| 亚洲精品aⅴ在线观看| 少妇人妻精品综合一区二区| 久久99蜜桃精品久久| 久久久久久久大尺度免费视频| 99久久精品热视频| 中文字幕久久专区| 18禁在线播放成人免费| 成年版毛片免费区| 99久国产av精品国产电影| 国产免费一级a男人的天堂| 日日啪夜夜爽| 九色成人免费人妻av| 国产伦精品一区二区三区四那| 91久久精品国产一区二区三区| 久久久久久久久中文| 少妇裸体淫交视频免费看高清| 亚洲在久久综合| 久久97久久精品| 国产精品一区二区在线观看99 | 欧美不卡视频在线免费观看| 欧美日韩国产mv在线观看视频 | 成人亚洲精品一区在线观看 | 日韩av免费高清视频| 久久久欧美国产精品| 一夜夜www| av天堂中文字幕网| 成人性生交大片免费视频hd| 少妇人妻一区二区三区视频| 极品少妇高潮喷水抽搐| 国产精品日韩av在线免费观看| 欧美日本视频| 91久久精品国产一区二区成人| 老司机影院毛片| 成年人午夜在线观看视频 | 简卡轻食公司| 亚洲乱码一区二区免费版| 欧美 日韩 精品 国产| 亚洲av.av天堂| 成人欧美大片| 日日干狠狠操夜夜爽| 美女脱内裤让男人舔精品视频| 大香蕉97超碰在线| 中文字幕av成人在线电影| 国产精品伦人一区二区| 最近最新中文字幕免费大全7| 欧美97在线视频| 一级二级三级毛片免费看| 九草在线视频观看| 亚洲va在线va天堂va国产| 久久久亚洲精品成人影院| 久久精品久久久久久久性| 日韩制服骚丝袜av| a级一级毛片免费在线观看| 一夜夜www| 国产熟女欧美一区二区| 秋霞在线观看毛片| 日本wwww免费看| 成年女人在线观看亚洲视频 | 啦啦啦啦在线视频资源| 99热网站在线观看| 国产激情偷乱视频一区二区| 视频中文字幕在线观看| 色网站视频免费| 亚洲人与动物交配视频| 最新中文字幕久久久久| 国产成人精品一,二区| 男女国产视频网站| 成人亚洲精品一区在线观看 | 一级a做视频免费观看| 亚洲无线观看免费| 精品久久久久久久末码| 91久久精品电影网| 嘟嘟电影网在线观看| 国产精品国产三级国产av玫瑰| 午夜免费男女啪啪视频观看| 免费观看无遮挡的男女| 国产女主播在线喷水免费视频网站 | 国产一级毛片七仙女欲春2| 青春草国产在线视频| 菩萨蛮人人尽说江南好唐韦庄| 美女被艹到高潮喷水动态| 久久综合国产亚洲精品| 日本免费在线观看一区| 日本黄色片子视频| 亚洲一级一片aⅴ在线观看| 成人午夜精彩视频在线观看| 少妇猛男粗大的猛烈进出视频 | 精品久久久久久久久亚洲| 乱系列少妇在线播放| 久久草成人影院| 日韩av在线免费看完整版不卡| 毛片女人毛片| 一级毛片黄色毛片免费观看视频| 一区二区三区乱码不卡18| 国产成人精品久久久久久| 精品人妻熟女av久视频| 亚洲精品日韩在线中文字幕| 青春草国产在线视频| 久久国产乱子免费精品| 狠狠精品人妻久久久久久综合| 97人妻精品一区二区三区麻豆| 女人被狂操c到高潮| 免费看a级黄色片| 韩国高清视频一区二区三区| 街头女战士在线观看网站| 国产一级毛片在线| 91aial.com中文字幕在线观看| 国产精品一区www在线观看| 国产精品综合久久久久久久免费| 欧美xxxx性猛交bbbb| 1000部很黄的大片| 成年人午夜在线观看视频 | 免费高清在线观看视频在线观看| 秋霞在线观看毛片| 蜜臀久久99精品久久宅男| 久久99热6这里只有精品| 亚洲欧美精品专区久久| 天堂俺去俺来也www色官网 | 日日摸夜夜添夜夜爱| 网址你懂的国产日韩在线| videossex国产| 欧美三级亚洲精品| 亚洲欧美中文字幕日韩二区| 久久精品人妻少妇| 韩国高清视频一区二区三区| av国产免费在线观看| 亚洲精品乱码久久久v下载方式| 久久久久久久久大av| 亚洲在线自拍视频| 高清av免费在线| 国产成人午夜福利电影在线观看| 久久综合国产亚洲精品| 亚洲经典国产精华液单| 秋霞在线观看毛片| 亚洲一级一片aⅴ在线观看| 高清视频免费观看一区二区 | 黄片无遮挡物在线观看| 真实男女啪啪啪动态图| 69人妻影院| 午夜福利高清视频| 精品久久久久久久久久久久久| 成人漫画全彩无遮挡| 日本-黄色视频高清免费观看| 如何舔出高潮| 97在线视频观看| 大陆偷拍与自拍| 欧美丝袜亚洲另类| 我的女老师完整版在线观看| 久久精品国产亚洲av涩爱| 男人爽女人下面视频在线观看| 97人妻精品一区二区三区麻豆| 成人欧美大片| 丰满少妇做爰视频| 国产 一区精品| 可以在线观看毛片的网站| 卡戴珊不雅视频在线播放| 久久久午夜欧美精品| 国产精品麻豆人妻色哟哟久久 | 1000部很黄的大片| 丝瓜视频免费看黄片| 国产精品精品国产色婷婷| 身体一侧抽搐| 国产久久久一区二区三区| 91久久精品国产一区二区三区| 日本免费在线观看一区| 亚洲国产成人一精品久久久| 国产视频首页在线观看| 日本免费在线观看一区| 欧美极品一区二区三区四区| 激情 狠狠 欧美| 亚洲欧美一区二区三区黑人 | 91久久精品国产一区二区三区| 你懂的网址亚洲精品在线观看| 晚上一个人看的免费电影| 成人特级av手机在线观看| 色网站视频免费| 91精品国产九色| 精品一区在线观看国产| 天堂中文最新版在线下载 | 成年女人在线观看亚洲视频 | 亚洲av成人精品一区久久| 亚洲国产精品成人综合色| 人人妻人人澡欧美一区二区| 观看免费一级毛片| 日韩av在线大香蕉| 亚洲精品,欧美精品| 成年女人在线观看亚洲视频 | 国产日韩欧美在线精品| av卡一久久| 中文欧美无线码| 99久久精品一区二区三区| 春色校园在线视频观看|