摘要
为更好地了解乳酸菌的发酵产香特性,本实验利用同时蒸馏萃取-气相色谱-质谱联用技术(SDE-GC-MS)对乳酸菌单菌种分别以牛奶、奶油为基料发酵产奶香风味物的致香成分进行分析比较,分别地鉴定出13种、19种风味物质,一共包括酯类化合物4种、酸类化合物4种、羰基化合物13种、醇类化合物1种、芳环化合物3种、不饱和化学物1种。对比两种奶香风味物致香成分发现,以奶油为基料发酵产奶香风味物的致香成分中,所含的羰基化合物种类较丰富,而以牛奶为基料发酵产生的酯类化合物较多。
In this study,the fragrant ingredients produced by pure lactobacillus fermented in different stock blends（milk and cream） were analyzed and compared with simultaneous distillation extraction-gas chromatography-mass spectrometry（SDE-GC-MS）,which contributed to better understand the produced flavor characteristics of Lactobacillus fermentation.The results identified 13 kinds and 19 kinds of flavor compounds,including 4 kinds of esters,4 kinds of acids,13 kinds of carbonyl compounds,1 kind of alcohol,3 kinds of aromatic compounds,and 1 kind of unsaturated compound.Comparing those fragrant ingredients produced by the base materials,the fermented cream showed more various carbonyl compounds,while the fermented milk showed more ester compounds.
出处
《现代食品科技》
EI
CAS
2010年第11期1276-1279,共4页
Modern Food Science and Technology
基金
广州市黄埔区科技计划项目(1025)
