酵子馒头挥发性物质(香气)收集与分析研究进展

Research progress on extraction and analysis of volatile compounds( aroma) of Jiaozi Chinese steamed bread

酵子馒头因其良好的传统风味及特有香气深受消费者喜爱。酵子馒头的香气组分属于挥发性物质,但挥发性物质并不全为"香"做贡献。酵子馒头挥发性物质的收集方法常用同时蒸馏萃取、顶空固相微萃取、吹扫捕集等,分析测定方法常用气质联用法。定性分析发现酵子馒头中挥发性物质主要是醇类、酯类、酮类、芳香族化合物,但是定量分析的相关研究极少。该文综述酵子馒头挥发性物质(香气)的收集与分析检测的研究进展,旨在为我国酵子馒头香气分析和评价提供有价值的参考。

Jiaozi Chinese steamed bread is popular because of its favorite flavor and special aroma. The Jiaozi Chinese steamed bread aroma is composed of volatile components,but not all of them contribute to its ‘aroma’. The frequent methods used for collecting volatile compounds are simultaneous distillation extraction,headspace solid phase microextraction,and purge and trap etc. The common analytical method is gas chromatography-mass spectrometry. Qualitative analysis showed that the volatile compounds in Jiaozi Chinese steamed bread are mainly alcohols,esters,ketones,and aromatic compounds,however,there are limited quantitative studies on volatile compounds. In this paper,the research progress on collecting and determining volatile compounds (aroma) of Jiaozi Chinese steamed bread was discussed and summarized. This may provide valuable references for analyzing and evaluating the aroma of Jiaozi Chinese steamed bread in China.