应用气-质联用技术检测新疆地方特色发酵乳制品开菲尔中挥发性风味物质的研究

Determination of Volatile Flavor Compounds in Characteristic Fermented Dairy Products of Xinjiang Kefir by Gas Chromatography-mass Spectrometry

采用顶空技术提取新疆地方特色发酵乳制品开菲尔中的挥发性风味物质,运用气相色谱-质谱联用技术对提取的挥发性风味物质进行分离鉴定,从新疆玛纳斯地区获得的开菲尔中分离鉴别出挥发性风味物质主要有6类,包括:醇类12种,酮、醛类物质有13种,酯类8种,有机酸类11种,呋喃类6种,其他类风味物质24种。其中糠醇、3-糠醛、十六酸乙酯、丁酸、己酸、辛酸、正癸酸等为优势风味物质,为今后研究新疆地方特色发酵乳制品开菲尔中的挥发性风味物质指纹图谱提供参考依据。与川西牧区传统发酵酸奶和赛里木原籍菌种发酵乳中的挥发性成分相比,本研究所用新疆地方特色发酵乳制品开菲尔中糠醇、3-糠醛为优势风味物质。

The volatile flavor components of the characteristics fermented dairy products of xinjiang Kefir were extracted by the headspace technology,and analyzed by gas chromatography- mass spectrometry(GC-MS).Six kinds of volatile flavor compounds were identified in Kefir from Manasi Xinjiang,including 12 alcohols,13 kinds of ketones and aldehydes,8 esters,11 organic acids,6 furans,the other 24 kind of flavor substances.Among these,furfuralcohol ,3- furfural,ehyl palmitate,btyric acid,hexanoic acid,octanoic acid,and dcanoic acid were the dominant flavor compounds.The results would provide a reference for the study of the local flavor fermented dairy products in Xinjiang and the fingerprint of volatile flavor compounds in Kefir.Compared with the volatile components in fermented milk in pastoral areas of the traditional fermented yogurt and strains in Sayram origin,furfuralcohol and 3- furfural were the dominant flavor from characteristic fermented dairy products of Xinjiang Kefir in this paper.