改性醇法大豆浓缩蛋白的风味物质分析

Identification of flavor compounds in modified alcohol leached soy protein concentrate

采用顶空固相微萃取技术通过气相色谱-质谱联用(GC-MS),对Acronf醇法大豆浓缩蛋白(ALSPC)、氨改性ALSPC、NaOH改性ALSPC、酶改性ALSPC的风味物质进行了研究和比较。实验结果表明:改性后的ALSPC中己醛、壬醛、苯甲醛等异味成分降低了,应用于食品工业具有实际的意义。

The flavor compounds in the samples were collected by headspace solid - phase microextraction （ HS - SPME）, and then were analyzed by gas chromatography - mass spectrometry （ GC - MS）. The flavor compounds in Acronf alcohol leached soy protein concentrate （ ALSPC ）, ammonia - modified ALSPC, NaOH - modified ALSPC and enzymatic modified ALSPC were investigated. The results showed that aldehydes,nonanal,benzaldehyde and other off- flavor components in modified ALSPC was reduced, which was significant for its application in food industry.