麸皮理化性质及风味的研究

Research on physicochemical property of bran and its flavor

为研究不同粒径麸皮的理化性质及风味物质差异性,指导麸皮食品的生产,分别对30、80、120、200目麸皮的理化性质进行测定,同时采用固相微萃取与气质联用法分析它们的风味成分。结果表明:粒径对麸皮理化性有显著性影响(p<0.05),其中膨胀力和持水性随粒径的减小而显著降低,而30、80目麸皮的阳离子交换能力都显著低于120、200目的麸皮,因此120目的麸皮可以制作出具有良好品质的麸皮食品。不同粒径麸皮主要风味物质的种类及相对含量没有明显差异,即主要是醛类(正己醛)和酮类(丙酮);其化合物种类发生明显改变的是酯类,但酯类占风味化合物比例很低,对麸皮风味影响很小,因此得出粉碎并不能有效改变麸皮苦涩的风味特点。

With the aim to understand physicochemical property and flavor differences of different particle size bran,guiding bran food production,the physical and chemical properties of 30,80,120,200 meshs bran were measured,and the flavour compounds of them were analysised by using solid phase microextraction and GC-MS.The results showed that particle size of bran had considerable influence on bran physicochemical properties（p0.05）.The expansive force and retention ability decreased obviously as bran particle size decreased,but the cation exchange capacity of 30 meshs and 80 meshs bran was significantly lower than 120 meshs and 200 meshs,so 120 meshs bran should make bran food with good quality.The main flavor substance types and relative content of different particle size bran were no significant difference,which were aldehydes（hexanal） and ketones（acetone）.Flavor compounds of obvious change in species was esters,but esters flavor compound ratio was very low,so it had little impact on bran flavor,therefore crushing cannot succeed in changing bran bitter flavor characteristics.