电子鼻结合GC-MS检测猪肉内源脂肪酶对奶制品风味的影响

Effect of Pork Endogenous Lipase on Dairy Products Flavor by Electronic Nose Combined with GC-MS

为了研究内源性猪肉脂肪酶对奶制品风味的影响,利用电子鼻技术结合顶空固相微萃取技术(HS-SPME)与气相色谱-质谱技术(GC-MS),对脂肪酶处理前后的两种奶制品挥发性风味物质进行鉴定与比较。结果表明:与未添加脂肪酶的奶制品相比,脂肪酶处理后的两种奶制品经过每个传感器的响应值均高于未处理组,并且经GC-MS鉴定脂肪酶处理后的两种奶制品在醛酮类、酯类、杂环和芳香族类化合物相对含量显著增加(p<0.05):酸奶样品中醛酮类物质由0.71%增加为0.95%,酯类由13.89%增加为18.12%,杂环和芳香族化合物由20.15%增加为23.69%;奶贝样品中醛酮类物质由9.26%增加为13.22%,酯类由30.39%增加为34.71%,杂环和芳香族化合物由6.34%增加为11.36%,其中对奶香味贡献较大的2-十一酮、2-庚酮、2-壬酮相对含量有所提高,奶制品风味得到改善。

In order to study the effect of endogenous pork lipase on the flavor of dairy products, the volatile flavor compounds of two kinds of dairy products before and after lipase treatment were identified and compared by electronic nose combined headspace solid- phase microextraetion （ HS- SPME- MS ） and gas chromatography- mass spectrometry （ GC - MS ）. The results showed that compared with the dairy products without lipase, the response values of the two kinds of dairy product processed by lipase each sensor were higher than those of the untreated group.The two kinds of dairy products treated with lipase were identified by GC- MS, it was found that the relative contents of aldehydes, ketones, esters, heterocyclic compounds and aromatic compounds increased significantly（p 〈 0.05） ：the aldehydes and ketones in the yoghurt samples increased from 0.71% to 0.95% ,the esters from 13.89% to 18.12% ,the heterocyclic and aromatic compounds from 20.15% to 23.69% ;the aldehydes and ketones in milk shellfish samples increased from 9.26% to 13.22% , the esters increased from 30.39% to 34.71% , the heterocyclic and aromatic compounds increased from 6.34% to 11.36% .The relative contents were increased, including 2-undecanone,2-heptanone and 2-nonanone which contributed a lot to the flavor of milk, so that the flavor of dairy products was improved.