期刊文献+

全脂乳与脱脂乳挥发性风味成分对比分析 被引量:9

Comparative Analysis of Volatile Flavour Composition in Whole Milk and Skim Milk
下载PDF
导出
摘要 HS-SPME结合GC/MS对比分析全脂乳(WM)和脱脂乳(SM)的挥发性风味成分。结果表明,50/30μm CAR/PDMS/DVB萃取纤维萃取得到的全脂乳、脱脂乳的挥发性风味物质的种类与65μm PDMS/DVB相当,即:全脂乳11种,脱脂乳8种,只是在萃取含量上有差异。因此,相对于65μm PDMS/DVB而言,50/30μm CAR/PDMS/DVB较适合乳风味挥发性物质的萃取。HS-SPME结合GC-O对比分析全脂乳和脱脂乳的呈香组分结果显示,脱脂乳中未发现香气强度较高的呈香成分。而在全脂乳中辛酸(清香)、癸酸(油脂味)香气强度较高。这些结果能为全脂乳和脱脂乳的风味物质组成提供有用信息。 Volatile flavour components in whole milk (WM) and skim milk (SM) were analyzed by solid-phase microextraction gas chromatog-raphy-mass spectrometry (HS-SPME-GC-MS). Between the two extraction fibers of SPME (65 μm PDMS/DVB and 50/30 μm CAR/PDMS/DVB), the SPME with 50/30 μm CAR/PDMS/ DVB fiber extracted 1 land 8 compounds comparative with 65 μm PDMS/DVB in whole milk and skim milk, re- spectively. The fiber (50/30 μm CAR/PDMS/DVB) on the amount of volatile profiles was higher than 65 μm PDMS/DVB fiber. So, 50/30μm CAR/PDMS/DVB fiber was the most suitable for extracting volatile components from milk. With the method of HS-SPME combined with GC-O, there were no compounds gave the large contri- bution to the flavor of skim milk. However, compounds octanoic acid (fragrant the large contribution to the flavor of whole milk. All these results would offer v position and the flavour of whole and skim milk. ) and decanoic acid (oily) gave aluable information for the com-position and the flavour of whole and skim milk.
出处 《食品研究与开发》 CAS 北大核心 2016年第11期1-6,共6页 Food Research and Development
基金 国家"863"计划项目(2011AA100903) 北京市高等学校高层次人才引进与培养计划项目(CIT&TCD20130309 IDHT20130506)
关键词 全脂乳(WM) 脱脂乳(SM) 顶空固相微萃取(HS-SPME) 挥发性风味成分 气相色谱-质谱(GC-MS) 气相色谱-嗅闻(GC-O) whole milk (WM) skim milk (SM) head-space solid-phase microextraction ( HS-SPME ) volatilefavor component gas chromatography-mass spectrometry(GC-MS) gas chromatography-olfactometry(GC-0 )
  • 引文网络
  • 相关文献

参考文献19

  • 1Jenkins T C,Mc Guire M A.Major advances in nutrition:impact on milk composition[J].Journal of Dairy Science,2006,89(4):1302-1310.
  • 2Drewnowski A.Why do we like fat?[J].Journal of the American Dietetic Association,1997,97(7):S58-S62.
  • 3Sun Q,Ma J,Campos H,et al.Plasma and erythrocyte biomarkers of dairy fat intake and risk of ischemic heart disease[J].The American journal of clinical nutrition,2007,86(4):929-937.
  • 4Berkey C S,Rockett H R H,Willett W C,et al.Milk,dairy fat,dietary calcium,and weight gain:a longitudinal study of adolescents[J].Archives of Pediatrics&Adolescent Medicine,2005,159(6):543-500.
  • 5Kanisawa T,Yamaguchi Y,Hattori S.Production of flavors by biochemical methods.I.Production of dairy flavors by microbial lipase[J].Nippon Shokuhin Kogyo Gakkaishi,1982,29(12):693-699.
  • 6Verhaeghe D,Ferijn H,Huyghebaert A,et al.Controlled lipolysis of milk fat with Rhizopus arrhizus lipase[J].Milchwissenschaft,1990,45(5):275-278,280.
  • 7Parodi P W.Stereospecific distribution of fatty acids in bovine milk fat triglycerides[J].Journal of Dairy Research,1979,46(1):75-81.
  • 8Jensen R G.The composition of bovine milk lipids:January 1995 to December 2000[J].Journal of Dairy Science,2002,85(2):295-350.
  • 9Whitney R M L,Tracy P H.Stale-Flavor Components in Dried Whole Milk.II.The Extraction of Stale Butter Oil from Stale Dried Whole Milk by Organic Solvents[J].Journal of Dairy Science,1950,33(1):50-59.
  • 10Kobayashi N,Mizota Y,Kumazawa K,et al.Character impact odorants of high-heat skim milk powder isolated by Simultaneous Distillation-Extraction[J].Journal of Agricultural and Food Chemistry,2008,56(7):2469-2476.

同被引文献98

引证文献9

二级引证文献45

;
使用帮助 返回顶部