食用碱对玉米风味成分的影响

Effect of Saleratus on Volatiles from Corn

采用同时蒸馏萃取法提取玉米及加食用碱后玉米的挥发性成分,并用气-质联用仪对提取液进行分离鉴定.初步确定了玉米挥发性成分中的32种化合物,占总峰面积的92.2%;加食用碱玉米挥发性成分中的26种化合物,占总峰面积的88.5%.玉米挥发性成分含量较高的是棕榈酸(39.4%)、亚油酸(15.0%),3,4-二甲基己烷(5.7%).但加入食用碱后玉米的挥发性成分主要为2,4-戊二醇(19.4%),1,1-二乙氧基辛烷(18.9%),2,2-二乙硫基丙烷(5.3%).

The volatiles of corn and corn mixed with saleratus are obtained by using simultaneous distiliation and extraction.The compounds of the essential oil are analyzed by GC/MS.Thirty two constituents in corn making 92.2% of the total peak area and twenty six constituents in corn mixed with saleratus making 88.5% of the total peak area are indentified.The components with highest contents in corn are ：hexadecanoic acid（39.4%）,9,12-octadecadienoic acid（15.0%）,3,4-dimethyl-hexane（5.7%）.The main components in corn mixed with saleratus are 2,4-pentanetiol（19.4%）,1,1-diethoxy-octane,（18.9%） 2,2-bis（ethylthio）-propane（5.3%）.