摘要
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,分析不同出粉率面粉和混合发酵剂所制馒头的挥发性物质.结果表明:出粉率为40%、60%、100%的面粉中,干酵母馒头分别有27、32、48种挥发性物质,混合发酵剂馒头分别有34、41、52种挥发性物质.烃类、醇类、醛类、酯类是馒头挥发性物质的主要成分,且随着出粉率和发酵剂的不同呈现明显的差异.其中在出粉率为100%的混合发酵剂馒头中发现十二烷基乙烯基醚,在出粉率为100%的两种馒头中发现酸类物质.6种馒头挥发性物质在种类和含量上存在明显差异,由此得出,不同出粉率面粉、不同发酵剂影响所制馒头挥发性物质的产生.
The present study was to investigate the volatile flavor components in steamed bread made with different fermenters and flour with different extraction rates. The sample in steamed bread was extracted by Solid phase micro extraction （SPMF） and the volatile components were identified and analyzed by gas chromatography-mass spectrometry （GC-MS）. The results showed that, when flour extraction rates were 40%, 60%, 100%, the dry yeast fermenters steamed bread had 27,32,48 kinds of compounds respectively, while the mixed fermenters steamed bread had 34,41,52 kinds of compounds respectively. The hydrocarbons, alcohols, aldehydes and esters were the main elements of the volatile compounds, which had obvious changes with the different flour extraction rates and fermenters. Twelve alkyl vinyl ether was found in the mixed fermenter steamed bread with 100% extraction rate flour, and acids were found in steamed bread with 100% extraction rates flour. The volatile components of the six kinds of steamed breads differed in varieties and contents. It was concluded that different extraction rates flour and different fermenters affected the generation of volatile components in the steamed bread.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2015年第5期7-13,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
公益性行业(农业)科研专项经费资助(201303070)
国家自然科学基金资助项目(U1404331)
国家自然科学基金资助项目(31271816)
河南省高校科技创新团队项目(13IRTSTHN008)
关键词
馒头
出粉率
混合发酵剂
挥发性物质
steamed bread
flour extraction rate
mixed fermentation starter
volatile components
