摘要
为确定溶剂辅助香味物质蒸发(SAFE)对不同奶味香料化合物提取率不同造成的定量结果与实际组成之间的差异,以19种奶味香料化合物组成的模拟奶味香精体系为试材,采用SAFE方法,结合气相色谱-质谱联用技术,确定奶味香精的组成,对比其定量结果与奶味香精实际组成之间的差异,对不同种类奶香味香料化合物的提取率进行分析。结果表明:SAFE对模拟奶味香精中酯类化合物的提取率最高,其次是酮类和含硫类化合物,由于内酯类和其他类化合物的提取率较低,其定量结果需要做修正。
In order to determine the difference between quantitative results and actual composition,a mimic diary flavor system containing 19 kinds of diary-flavor compounds was used as the research subject to determine the volatile aroma compostion in the mimic diary flavor system by solvent-assisted flavor evaporation（SAFE） combined with GC-MS and compare the quantitative results and the actual composition.Results indicated that the highest evaporation rate was observed in esters,followed by ketones and sulfur-containing compounds among the mimic dairy flavor compounds isolated by SAFE.The evaporation rates of lactones and other kinds of compounds was the lowest.Therefore,their quantitative results of compounds identified by SAFE methods need to be corrected.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期347-349,共3页
Food Science
基金
国家自然科学基金项目(20676003)
