热处理对驼乳营养成分与挥发性风味物质的影响

Effect of different heat treatment on the nutritional quality and volatile flavor compounds of camel milk

为探究热处理条件对驼乳营养品质和挥发性风味物质的影响,该研究以新鲜驼乳为原料,检测低温长时杀菌、高温短时杀菌、超高温瞬时杀菌(ultra-high temperature instantaneous sterilization,UHT)条件对驼乳的营养成分和挥发性风味物质的影响。结果表明,UHT处理后驼乳蛋白质、维生素C和乳糖含量明显减少。采用电子鼻和电子舌可很好地区分4种样品,其化合物组成存在明显差异。利用GC-MS鉴定出醇类、醛类、酮类、酯类是驼乳中主要风味物质,不同的加热方式处理的驼乳主要的挥发性成分差异显著,尤其UHT处理后驼乳中的烷烃类化合物较多。

This study aimed to explore the effects of different heat treatment conditions on the nutritional quality and volatile flavor compounds of camel milk,and to study the basic nutrients and volatile flavor of camel milk under different time conditions,respectively.The results showed that ultra-high temperature treatment have a significant lowering effect on camel milk protein,vitamin C and lactose content.The fingerprints of electronic nose and electronic tongue could distinguish four kinds of heat treatment samples very well.GC-MS was used to detect the volatile flavor substances in the samples and the volatile flavor substances were mainly alcohol,ester,acid and alkane in the camel milk.The key flavor compounds were significantly higher in the ultra-high temperature group than that of other groups,especially alkanes.