小米粥中挥发性风味物质的分析与研究

Analysis and study on volatile flavor compounds in millet porridge

采用顶空固相微萃技术(HS-SPME)对小米粥中挥发性风味物质进行提取,并利用气相色谱-质谱联用技术(GC-MS)对挥发性风味物质进行分离鉴定。共鉴定出51种化合物,其中包含16种醛、10种醇、3种酮、15种碳氢、5种杂环和2种其他类物质。其中醛类物质含量最高,占总量的40.57%;其次为碳氢类,占总量的33.27%。在小米粥这些挥发性物质中醛类物质可能为其重要的风味特征物质。

Volatile flavor compounds were extracted by headspace solid-phase micro-exlraction （HS--SPME）, gas chromatography-mass spectrometry （（JC--MS） was estahlished lo determine the volatile flavor compounds in millet porridge. 51 compounds were determined, including 16 aldehydes, 10 alcohols, 3 ketones, 15 hydrocarbons, 5 heterocyclic compounds and 2 other compounds. Aldehydes were dominant part of volatile compounds, and taken 40.57% of total volatile compounds. The following was hydrocarbons, they taken 33.27% of total volatile com-- pounds. Among these compounds, aldehydes probably made important contributions to the specific flavor of millet porridge.