酵母与酵子及其制作馒头挥发性物质分析

Analysis of volatile substances in yeast, Jiaozi and Mantou made by yeast and Jiaozi

利用固相微萃取(SPME)法提取酵母和酵子及其制作馒头中的挥发性风味物质,通过气质联用(GC-MS)法对挥发性风味物质进行分离和鉴定。结果表明,酵母、酵子、酵母馒头和酵子馒头中分别检出了挥发性风味物质38种、37种、18种、46种,共有的挥发性成分类别包括醇类、醛类、烃类芳香类和酮类化合物。酵母中十二烷的相对含量最高,为32.87%;酵子中苯乙醇的相对含量最高,为60.38%;酵母馒头中正己醇相对含量最高,为22.99%;酵子馒头中苯乙醇相对含量最高,为11.96%。不同发酵剂中含有的挥发性物质种类会对馒头的挥发性物质的种类、相对含量产生影响,并进一步影响到馒头的风味和口感。

The volatile flavor substances in yeast,Jiaozi and Mantou(steamed bread)made by yeast and Jiaozi were extracted by SPME,separated and identified by GC-MS.The results showed that 38kinds,37kinds,18kinds and 46kinds of volatile flavor substances were detected in yeast,Jiaozi,Mantou by yeast and Mantou by Jiaozi,respectively.The common volatile components were alcohols,aldehydes,hydrocarbons aromatic and ketone compounds.The relative content of dodecane in yeast was the highest of 32.87%;the relative content of phenylethyl alcohol in the Jiaozi was the highest of60.38%;the relative content of n-hexanol in Mantou by yeast was the highest of 22.99%;the relative content of phenylethyl alchol in the Mantou by Jiaozi was the highest of 11.96%.The types of volatile substances contained in different starters affected the types and relative contents of volatile substances in Mantou,which further affected the flavor and taste of Mantou.