摘要
采用固相微萃取-气相色谱-质谱联用技术对酸水解玉米蛋白粉中的挥发性物质进行分析,并优化固相微萃取条件。结果表明,最优固相微萃取条件为:65μm聚二甲基硅氧烷/二乙基苯萃取头、2.0 g酸水解玉米蛋白粉、5 m L纯水、2.0 g氯化钠置于萃取瓶中,萃取温度60℃、萃取时间30 min。采用气相色谱-质谱联用仪对样品中挥发性物质进行鉴定,共分离出50种化合物,其中醛类、芳香族类、含硫类、有机酸类、吡嗪类、呋喃类、吡咯类对风味贡献较大。
The volatile substances in hydrolyzed corn protein powder were analyzed by using solid phase micro-extraction and gas chromatography-mass spectrometry(SPME-GC-MS), and the SPME conditions were optimized. The extraction and separation were achieved by using a 65 μm PDMS/DVB solid-phase micro-extraction fiber, putting 2.0 g of acid hydrolyzed corn protein powder, 5 m L of pure water and 2.0 g of Na Cl in an extraction bottle, setting extraction temperature at 60 ℃, and extracting for 30 min. By using GC-MS to identify the volatile flavor substances in the sample, a total of 50 compounds were isolated and identified to be aldehydes, aromatic compounds, sulfur compounds, organic acids, pyrazine, furan and pyrrole, which largely contributedto the flavor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第4期176-180,共5页
Food Science
关键词
酸水解玉米蛋白粉
固相微萃取
挥发性物质
hydrolyzed corn protein powder
solid phase micro-extraction
volatile compound