不同甘蔗品种对陶瓷膜过滤工艺制备红糖挥发性成分影响

Effect of Different Sugarcane Varieties on the Volatile Flavor Components of Brown Sugar Prepared by Ceramic Membrane Filtration Process

采用顶空固相微萃取(HS-SPME)对9种以陶瓷膜过滤工艺制备甘蔗红糖的挥发性风味物质进行提取,并通过气相色谱-质谱(GC-MS)联用技术分离鉴定。研究表明,甘蔗品种对红糖的挥发性物质有显著影响,甘蔗红糖的香气类型与甘蔗品种有显著相关,同样生产条件下,甘蔗品种决定红糖的香型。甘蔗GUC23-2制备的红糖以坚果香和烤香为主,甘蔗GUC15-2、15-6015、15-6013、贵南亚08-336、新台糖22、福农41制备的红糖以坚果香为主,其次为烤香;甘蔗桂糖42制备的红糖以坚果香为主,甘蔗中蔗9号制备的红糖除坚果香、烤香外还富含水果香。

The volatile flavor substances of sugarcane brown sugar prepared by ceramic membrane filtration process from nine different sugarcane varieties are extracted by headspace solid-phase microextraction(HS-SPME)and separated and identified by gas chromatography-mass spectrometry(GC-MS).The results show that sugarcane varieties have a significant effect on the volatile substances of brown sugar,and the aroma types of sugarcane brown sugar are significantly related to sugarcane varieties.Under the same production conditions,sugarcane varieties determine the aroma types of brown sugar.The brown sugar prepared by sugarcane GUC23-2 mainly has nutty and roasted aroma.The brown sugar prepared by sugarcane GUC15-2,15-6015,15-6013,Guinanya 08-336,Xintaitang 22 and Funong 41 mainly has nutty aroma,followed by roasted aroma.The brown sugar prepared by sugarcane Guitang 42 mainly has nutty aroma,and the brown sugar prepared by Zhongzhe 9 not only has nutty aroma and roasted aroma,but also has fruit aroma.