紫薯酸奶中挥发性物质分析

Evaluation of Volatile Compounds in Purple Potato Yogurt

利用电子鼻技术和固相微萃取结合气相色谱-质谱检测技术法检测对比分析紫薯酸奶与普通酸奶的挥发性物质。研究表明:利用电子鼻检测并进行主成分分析可以有效地区分紫薯酸奶和普通酸奶;经气相色谱-质谱检测,紫薯酸奶和普通酸奶各有17种和15种物质,酸类物质均为两种酸奶的主要挥发性香气物质,区别不大,而醛类、酮类、醇类和酚类物质具有较为显著的差异。

The electronic nose technology and solid phase micro-extraction combined with gas chromatography - mass spectrometry technique were used to analysis volatile compounds from purple potato yogurt and regular yogurt and compare the resuhs. Results showed that： electronic nose and latter principal component analysis could be utilized to effectively distinguish purple potato yogurt from regular yogurt; gas chromatography - mass spectrometry were used, and there were 17 kinds and 15 kinds of volatile compound in purple potato yogurt and regular yogurt respectively, acids were main volatile aromatic substance in both of them, and there was little difference, however, there were significant difference in aldehydes, ketones, alcohols and Phenols.