温度对酶解黄油风味物质的影响

Effect of Temperature on Enzymatically Lysed Butter Flavor Substances

本研究利用脂肪酶对黄油进行酶解,探究温度对黄油酶解的影响。利用气相色谱-质谱联用仪对酶解的产品成分进行分析,研究了酶解对黄油风味物质和化学成分的影响。结果表明,温度在30 ℃和40 ℃时风味物质有大幅度增加,当温度到达50 ℃时变化不明显。在时间不变的条件下,随着酶解温度的增加,高碳化合物(碳原子数≥12)整体呈现先减少后趋于稳定的趋势,低碳化合物(碳原子数<12)先增加后趋于稳定,其中,酶解黄油风味物质主要成分还是一些脂肪酸和酯类化合物,少量的内酯以及一些少量的酮。

In this study,lipase was used to digest butter,and the effect of temperature on butterase was explored.The effect of enzymatic digestion on butter flavor substances and chemical composition was studied by gas chromatography-mass spectrometry for enzymatic analysis of product components.The results show that the temperature increases significantly at 30 ℃ and 40 ℃,and the change is not very obvious when the temperature reaches 50 ℃.Under the condition of constant time,with the increase of enzymatic digestion temperature,high carboncompounds (carbon atom number≥12) as a whole show a trend of first decreasing and then stabilizing,low-carbon compounds (carbon atom number<12) first increase and then tend to stabilize,of which the main components of enzymatic butter flavor substances are still some fatty acids and ester compounds,a small amount of lactones and some small amounts of ketones.