固相微萃取法提取蒸麦芽中风味物质

Analysis of volatile aroma components in steamed wheat by SPME

小麦胚芽具有很高的营养价值,但加工工艺复杂,不同的工艺会产生不同的风味,采用高压蒸汽的方式对小麦胚芽进行处理,通过SPME法萃取蒸麦香的风味物质,经GC-MS与GC-O分析,确定蒸麦芽的挥发性香味成分。SPME-GC-MS共从蒸麦风味物质中鉴定出56种化合物,占总峰面积的97.76%,包括醛类9种(11.79%)、醇类6种(14.87%)、酮类8种(9.7%)、烃类4种(2.8%)、酯类7种(27.91%)、酚类3种(2.19%)、酸类9种(15.58%)、含氮杂环化合物10种(14.16%);通过GC-O检测共发现31个气味活性区,其中FD=6的化合物为:乙酸乙酯(葡萄酒香)、异戊醛(巧克力香可可香)、2-甲基吡嗪(焙烤香)、糠醛(焦糖香)、2-乙酰基呋喃(烤面包香)、己酸(霉香)、丙位壬内酯(土豆香)、(E)-2-癸烯醛(甘草香),是蒸麦风味的主要贡献化合物。

Wheat germ is rich in nutriton and the flavor of its products varies according to the processing technology.Peanut was pressure steamed,extracted by SPME and then condensed for GC-MS and GC-O analysis of its volatile aroma components.Besides 56 kinds of aroma compounds were identified from steamed wheat by SPME-GC-MS,accounting for 97.76% of the total peak areas of components which were 9 aldehydes（11.79%）,6 alcohols（14.87%）,4 hydrocarbons（2.8%）,8 ketones（9.7%）,7 ester（27.91%）,3 phenols（2.19%）,9 acids（15.58%）,10 nitrogen-or sulfur-containing or heterocyclic compounds（14.16%）,and 31 odor-active compounds were identified by SPME-GC-O of which the components that had the highest FD factors were ethyl acetate（wine）,isovaleraldehyde（chocolate）,2-methylpyrazine（roasted）,furfural（caramel）,2-acetylfuran（toast）,hexanoic acid（musty）,gamma-nonanolactone（potato）,（E）-2-decenal（licorice）,and they account for the pivotal aroma components of steamed wheat.