紫薯粉膳食纤维复合挂面与普通挂面挥发性风味物质的比较

Comparison of volatile flavor compounds between purple sweetpotato flourdietary fiber composite noodles and common noodles

为扩大紫甘薯开发利用的市场,利用自制的紫甘薯全粉和膳食纤维制出味道和口感更好、营养价值更高的紫薯粉膳食纤维复合挂面.采用HS-SPME-GC/MS法分别对复合挂面和普通挂面的挥发性风味物质进行提取和分析比较,确定紫薯粉膳食纤维复合挂面特有的香气成分.结果表明,紫薯粉膳食纤维复合挂面中的香气物质有48种,比普通挂面(23种)多,其特有的香气物质有3,7-二甲基-1-辛烯、癸醛、庚醛、2,4-癸二烯醛、2-正戊基呋喃和5-乙基环戊基-1-烯醛等,分别为挂面提供了花香、水果香、鸡油香、豆香和蔬菜香等特有的香气.

In order to expand the market of development and utilization of purple sweetpotato,the composite noodles of purple sweetpotato flour-dietary fiber with better taste and texture and higher nutritional value were prepared by using self-made purple sweetpotato whole powder and dietary fiber.HS-SPME-GC/MS method was used to extract and analyze the volatile flavor substances of purple sweetpotato flour-dietary fiber composite noodles and common noodles respectively.By comparing the volatile flavor substances of two kinds of noodle,the unique aromas of purple sweetpotato flour-dietary fiber composite noodles were determined.The results showed that there were 48 kinds of aroma substances in the composite noodles of purple sweetpotato powder-dietary fiber,more than 23 kinds of aroma substances in the common noodles.There are 3,7-dimethyl-1-octene,decanal,heptanal,2,4-decadienal,2-n-pentylfuran and 5-ethylcyclopentyl-1-enaldehyde and so on in the composite noodles,which provide the unique aromas of flower,fruit,chicken oil,bean and vegetable respectively.