牛羊奶酸奶挥发性风味物质固相微萃取GC/MS分析

Analysis of Volatile Aromatic Compounds from Cow's and Goat's Milk Yoghurt by SPME-GC/MS

选用固相微萃取技术(SPME)富集牛、羊奶酸奶风味物质,并利用GC/MS进行分析研究。结果显示:牛奶原味酸奶中含有48种挥发性风味物质,羊奶酸奶中含有50种挥发性风味物质,主要为羧酸类、醇及呋喃类、醛类、酮类、酯类、烃类、含氮化合物、含硫化合物8大类。其主要风味物质包括双乙酰、2-呋喃甲醇、3-羟基-2-丁酮等。结果表明,牛、羊奶原味酸奶挥发性风味物质构成种类基本相同,含量分布存在差异。

The volatile aromatic components in cow＇s milk and goat＇s milk yoghurt were extracted by solid- phase micro-extraction （SPME） and were analyzed by GC/MS. The results show that total 48 different compounds are isolated and identified from cow＇s plain yoghurt, and 50 different compounds are isolated and identified from goat＇ s milk plain yoghurt. These compounds are carboxylic acids, alcohols ＆ furans, aldehydes, ketones, esters, hydrocarbons, nitrogen-containing compounds, sulfurcontaining compounds etc. The main volatile aromatic components of thesetwo types of yoghurt are 2,3-Butanedione, 2-Furanmethanol, 3-hydroxy-2-Butanone etc. The types of volatile aromatic constituents in yoghurt both cow＇s and goat＇s milk are similar. However, the contents of these different aromatic compounds are different.