摘要
采用顶空固相微萃取与气质联用方法分析包子在常温和速冻两种加工工艺条件下挥发性风味成分的异同,及其在储藏过程中的变化情况。结果表明,两种产品初始时均共有91种挥发性风味成分。包子在常温工艺和速冻工艺下香气种类和各香气成分的比例未见显著性变化,同时在选定的一个月的观察期中两种储藏方法未见香气显著性的变化。
The differences in the volatile components between the steamed stuffed buns made by room temperature and quick–freeze processing technology were analyzed and their changes in the volatile compounds during storage were also determined using HS–SPME GC–MS. A total of 91 volatile compounds were detected in the initial time. There were no significant changes of kinds or proportions of volatile components between the room temperature process and quick–freeze process. At the same time,the two storage methods during the observation period of the selected month showed no significant changes of volatile components.
出处
《粮食与油脂》
北大核心
2016年第6期36-39,共4页
Cereals & Oils
基金
科技部农业科技成果转化项目(2014GBA100527)
关键词
包子
顶空固相微萃取
气相色谱–质谱联用
风味物质
steamed stuffed buns
headspace–solid phase microextraction（HS–SPME）
gas chromatography–mass spectrometry（GC–MS）
volatile components
