摘要
利用新型箭型固相微萃取-气相色谱-质谱联用法(Solid-phase Microextraction Arrow-Gas chromatography-Mass spectrometry,SPME Arrow-GC-MS)对3类杀菌乳中挥发性风味组分进行研究,并结合香气活性值(odor activity values,OAV)与热图分析进一步探究3种杀菌方法对牛乳中特征香气物质的影响情况。3类杀菌乳中共检测到78种挥发性风味物质,其中脂肪酸类11种、酯类4种、内酯类7种、酮类12种、醛类18种、醇类14种、含硫化合物2种、芳香及杂环类化合物10种。对萃取到的风味组分进行热图分析,结果表明:不同杀菌乳中特征香气物质存在明显差异,其中巴氏杀菌乳中特征香气物质是辛醛和壬醛;UHT灭菌乳中特征香气物质是γ-十二内酯、顺式-4-羟基-6-十二烯酸内酯、2-壬酮、2-十一酮以及辛醛、壬醛;INF杀菌乳中则是1-辛烯-3-酮和壬醛。
The volatile flavor components of three kinds of milk were identified by a novel headspace solid-phase microextraction arrow-gas chromatography-mass spectrometry(SPME Arrow-GC-MS). The compounds were analyzed by heat map analysis combined with the odor activity values(OAV). The results showed that a total of 78 volatile aroma compounds were identified, mainly consisting of 11 fatty acids, 4esters, 7 lactones, 12 ketones, 18 aldehydes, 14 alcohols, 2 sulfur compounds and 10 aromatic and heterocyclic compounds. The heat map analysis of the flavor components showed that the characteristic aroma substances in pasteurized milk were significantly different, among which the characteristic aroma substances in pasteurized milk were octanal and nonanal. The characteristic aroma substances in UHT sterilized milk were γ-dodecalactone, 5-((Z)-2-octenyl)dihydro-2-furanone, 2-nonanone, 2-undecanone, and octanal, nonanal. The infusion technology milk was 1-octen-3-one and nonanal.
作者
许凌云
侯阳
杨倩
李珍
段伟
张天军
王铁龙
XU Lingyun;HOU Yang;YANG Qian;LI Zhen;DUAN Wei;ZHANG Tianjun;WANG Tielong(Chinese Academy of Inspection and Quarantine,Beijing 100176,China;Hebei Agricultural University,Baoding 071000,China;China Quality Certification Centre,Beijing 100070,China)
出处
《中国乳品工业》
CAS
北大核心
2022年第7期53-60,共8页
China Dairy Industry
基金
河北省重点研发计划项目(20327113D)
河北省社科基金(HB19YJ019)。
