基于顶空气相色谱-离子迁移谱法分析脱脂处理对牛乳挥发性风味物质的影响

Analysis of defatting treatment on volatile flavor compounds of milk based on headspace-gas chromatography-ion mobility spectrometry

目的探究脱脂工艺对牛乳中挥发性风味物质影响。方法采用顶空气相色谱-离子迁移谱法(headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS)构建全脂牛乳和脱脂牛乳挥发性风味物质指纹图谱,结合主成分分析(principal component analysis,PCA)对其中挥发性风味物质差异进行分析。结果全脂牛乳和脱脂牛乳中共检出50个信号峰,鉴定出26种挥发性风味物质,主要包括6种醛、10种酮、4种醇、5种酯和1种萜烯物质。牛乳在脱脂处理后1-戊醇、2-庚酮、丁酸乙酯和2-甲基乙酸乙酯的含量降低,而辛醛、正壬醛、乙酸戊酯、E-2-庚烯醛、己酸乙酯和2-辛酮的含量则增加。结论本研究明确了脱脂后牛乳中挥发性风味物质变化,脱脂处理未改变牛乳中挥发性化合物种类,但对醛类、酮类、醇类、酯类和萜烯类化合物的相对含量均具有显著性影响。

Objective To investigate the effect of the defatting treatment on volatile flavor compounds in milk.Methods The fingerprints of volatile flavor compounds in whole milk and skim milk was established by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS),principal component analysis(PCA)was used to analyze the volatile flavor compounds differences of whole milk and skim milk.Results A total of 50 signal peaks were detected in whole milk and skim milk,and 26 kinds of volatile flavor compounds in whole milk and skim milk,including 6 kinds of aldehydes,10 kinds of ketones,4 kinds of alcohols,5 kinds of esters,and 1 kind of terpene were identified.After defatting treatment,the content of 1-pentanol,2-heptanone,ethyl butyrate and 2-methyl ethyl in milk decreased,while the content of octanal,nonanal,amyl acetate,E-2-heptenal,ethyl hexanoate and 2-octanone increased.Conclusion This study has clarified the change of volatile compounds in cow’s milk after skimming treatment,treatment with defatting does not change the types of volatile compounds in milk but has a significant effect on the relative content of aldehydes,ketones,alcohols,esters and terpenes.