摘要
对速溶豆粉、牛奶粉和羊奶粉的挥发性成分进行鉴定并比较,分析三者挥发性成分的差异。结果表明,速溶豆粉中共鉴定出42种挥发性物质,牛奶粉中共鉴定出48种挥发性物质,羊奶粉中共鉴定出47种挥发性物质,主要包括醇类、醛酮类、烃类、酸类、酯类和其他类等物质。三者中烃类、醛酮类和酯类物质的种类和含量均较高。速溶豆粉检出的醇类和酸类物质含量最高;牛奶粉中检出的烃类和酯类物质含量最高;羊奶粉中检测到的醛酮类和其他类物质含量最高。聚类分析和主成分分析结果表明,癸醛、(E,E)-3,5-辛二烯-2-酮、1-十二烯、正癸酸、丙位辛内酯、2-正戊基呋喃、2,6-二叔丁基对甲酚是速溶豆粉的关键挥发性物质;壬醛、δ-癸内酯、十二烷、丁位十二内酯、2,2,4,6,6-五甲基庚烷、1-十三烯是牛奶粉的关键挥发性物质; 1-戊醇、庚醛、2-庚酮、二甲基砜、3-辛烯-2-酮、壬醛、γ-十二内酯等挥发性物质是羊奶粉的关键挥发性物质。这些物质是导致速溶豆粉、牛奶粉和羊奶粉风味差异的主要物质。
The volatile components and differences of instant soybean powder,milk powder and goat milk powder were identified and analyzed.The results showed that 42 volatile substances were identified in instant soybean powder,48 volatile substances were identified in milk powder,and 47 volatile substances were identified in goat milk powder,including alcohols,aldehydes and ketones,hydrocarbons,acids,esters and other substances. It was found that the types and contents of hydrocarbons,aldehydes and ketones,esters were higher among them.The contents of alcohols and acids detected in instant soybean powder was the highest;the content of hydrocarbons and esters detected in milk powder was the highest;the content of aldehydes and ketones and other substances detected in goat milk powder was the highest. Cluster analysis and principal component analysis results showed that,decanal,( E,E)-3,5-octadien-2-one,1-dodecene,n-decanoic acid,and 2( 3 H)-furanone,5-butyldihydro-( y13),2-n-pentylfuran,butylated hydroxytoluene were the key volatile substances in instant soybean powder;nonanal,δ-decalactone,dodecane,and 2 H-Pyran-2-one,6-heptyltetrahydro-,2,2,4,6,6-pentamethylheptane,1-tridecene were the key volatile substances in milk powder;1-pentanol,heptanal,2-heptanone,dimethyl sulfone,3-octene-2-one,nonanal,and γ-dodecalactone were the key volatile substances in goat milk powder. These substances were the main substances which caused differences in the flavor of instant soybean powder,milk powder and goat milk powder.
作者
葛丽琴
孙雪枫
王远兴
GE Li-qin;SUN Xue-feng;WANG Yuan-xing(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
出处
《食品工业科技》
CAS
北大核心
2019年第10期248-254,共7页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31560478)
南昌大学食品科学与技术国家重点实验室自由探索课题(SKLF-ZZB-201513)
关键词
速溶豆粉
牛奶粉
羊奶粉
挥发性成分
聚类分析
主成分分析
instant soybean powder
milk powder,goat milk powder
volatile components
cluster analysis
principal component analysis