加水量对小米粥挥发性风味成分的影响

Influence of Different Water Addition on Volatile Flavour Compounds of Millet Porridge

采用固相微萃取和气质联用技术对不同加水量(米∶水质量比为1∶10、1∶14、1∶18)下小米粥中挥发性风味成分进行研究,结果显示,不同加水量下小米粥总共检测到40种挥发性成分,其中包含12种醛、8种醇、15种碳氢类、3种酮类、1种杂环和1种酸类。其中醛类物质含量最高、碳氢类物质含量次之,其他类挥发性成分含量较低,随加水量的增加检测到挥发性成分种类减少,随加水量的增加对各种类挥发性成分相对含量及主挥发性成分构成影响不大,而对挥发性成分的绝对含量有较大影响。

Volatile flavour compounds were extracted by headspace solid-phase micro-extraction（HS-SPME）,gas chromatography-mass spectrometry（GC-MS） was established to determine the volatile flavour compounds in millet porridge under different water addition（ratio of millet and water,1∶10,1∶14,1∶18）.40 compounds were determined,including 12 aldehydes,8 alcohols,15 hydrocarbons,3 ketones,1 heterocyclic compound and 1 acid.Aldehydes were dominant part of volatile compounds,fllowing hydrocarbons.And content of other volatile compounds were lower.With increasing of water addition,more lower categories were detected,relative content of every kind of volatile compounds and main volatile compounds were little change,absolute content of volatile compounds had large change.