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)