混合发酵剂冷冻面团馒头挥发性物质分析

Analysis of volatile components in the frozen steamed bread dough with mixed fermentation starter

以干酵母馒头和混合发酵剂馒头作为参照,研究混合发酵剂冷冻面团馒头中的挥发性物质,采用固相微萃取技术(SPME)提取,气相色谱―质谱联用仪(GC–MS)鉴定、分析混合发酵剂冷冻面团馒头的挥发性风味物质。结果表明:干酵母、混合发酵剂、混合发酵剂冷冻面团馒头中分别检测出32、45和39种挥发性风味物质,其中醛类、醇类、烃类、杂环类是馒头挥发性物质的主要成分。三种馒头的挥发性物质在种类和含量上存在一定差异,混合发酵剂冷冻面团馒头中正己醇、2-正戊基呋喃含量变化明显,正己醇含量仅为1.34%,2-正戊基呋喃含量高达23.23%。由此得出,不同发酵剂、发酵条件和制作工艺影响挥发性物质的产生。

Compared with the dry yeast starter steamed bread and mixed fermentation starter steamed bread, the volatile flavor components in the frozen steamed bread dough with mixed fermentation starter was studied. With solid phase micro extraction （ SPMF ） for sample extraction, the volatile flavor components in the frozen steamed bread dough with mixed fermentation starter were identified and analyzed by gas chromatography-mass spectrometry （ GC-MS ）. The results showed that 32 kinds of compounds were in the dry yeast starter steamed bread, 45 kinds of compounds were in the mixed fermentation starter steamed bread and 39 kinds of compounds were in the frozen steamed bread dough with mixed fermentation starter. The aldehydes, alcohols, hydrocarbons and heterocyclic were the main elements in the steamed bread volatile components. The volatile components of three kinds of steamed breads were different in kinds and contents, The content of hexyl alcohol, 2-amylfuran changed obviously in frozen steamed bread dough with mixed fermentation starter. The content of hexyl alcohol was only 1.34%, the content of 2-amylfuran was 23.23%. Therefore, different starter, different fermentation conditions and different processing technology affected the generation of volatile components.