馒头挥发性物质的提取与分析方法

Extraction and Analysis of Volatile Compounds in Chinese Steamed Bread

馒头是一种具有悠久历史的中国传统主食。随着生活水平的提高,人民的饮食需求已从单纯饱腹转变为健康美味。香气作为馒头质量的重要属性之一,也逐渐成为研究热点。文章总结了馒头中风味物质的提取手段及定性定量分析方法,发现顶空固相微萃取是应用最为广泛的一种提取手段,其余如同时蒸馏萃取和吹扫捕集法的应用则相对较少,就定量分析而言,发现绝大多数研究停留在峰面积积分以及峰面积归一化计算相对含量的阶段,其得到的分析结果具有一定局限性。该综述旨在为更加精确地分析馒头中香气物质的组成提供指导,为推动具有更佳风味的馒头的工业化提供支撑。

Chinese steamed bread(CSB)is a traditional staple food with a long history in China.With the improvement of living standards,people’s needs have changed from being satisfied to eating well.As one of the most important quality attributes of CSB,aroma has gradually become a research focus.The extraction and analysis methods of volatile compounds in CSB were summarized.It was found that headspace solid phase microextraction was the most widely used extraction method,while the other methods,such as simultaneous distillation extraction and purge and trap,were relatively few.At the same time,the quantitative analysis methods of volatile compounds in CSB were summarized,and it was found that most of the studies stayed in the step of peak area integration and peak area normalization to calculate the relative content,and the analysis results obtained had certain limitations.The purpose of the study is to provide guidance for more accurate analysis of the volatile compounds in CSB,and to provide support for promoting the industrialization of CSB with better aroma.