期刊文献+

玉米霉变过程中挥发性物质的研究 被引量:4

Study on Volatile Substances during Mildewing Process of Maize
下载PDF
导出
摘要 采用50/30μm DVB/CAR/PDMS型非极性萃取头和PA-85μm型极性萃取头对玉米霉变过程的挥发物进行富集,并采用气相色谱-质谱联用仪进行检测,以期找到霉变发生的特征挥发物。试验结果显示:3-辛酮、二氢-β-紫罗兰酮、榄香烯、棕榈酸、3-乙基苯酚、4-乙基愈创木酚等物质是储藏前期未检出或者含量较低、发热霉变后被检出且含量较高具有刺激性气味的物质,对这些物质进行检测,可以判断玉米霉变的程度及为预防玉米霉变提供参考。 In order to identify the substances during the maizeing mildew process,the volatile substances were enriched by 50/30μm DVB/CAR/PDMS non-polar extraction head and PA-85μm polar extraction head,and identified by gas chromatography-spectrometry.The results showed that some pungent substances,such as3-Octanone,dihydro-β-ionone,elemene,palmitic acid,3-ethylphenol,and 4-e thylguaiacol,were not detected or detected with low content at early stage of storage stage.But the content of these substances gradually increased after the heating and mildewing.Therefore,detecting these substances could be used for identifying the mildew degree and preventing mildew.
作者 万立昊 渠琛玲 李慧 王红亮 王若兰 WAN Lihao;QU Chenling;LI Hui;WANG Hongliang;WANG Ruolan(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处 《河南工业大学学报(自然科学版)》 CAS 北大核心 2019年第2期41-47,共7页 Journal of Henan University of Technology:Natural Science Edition
基金 "十三五"国家重点研发计划课题(2016YFD0400104)
关键词 玉米 霉变 挥发性物质 顶空固相微萃取-气质联用 maize mildew volatile substances headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS)
  • 相关文献

参考文献4

二级参考文献44

  • 1穆旻,郑福平,孙宝国,谢建春,梁梦兰,刘玉平,田红玉.麦芽酚和乙基麦芽酚的合成及其在食品工业中的应用[J].中国食品学报,2006,6(1):407-410. 被引量:38
  • 2梁茂雨,陈怡平,纵伟.红提葡萄中香气成分的GC-MS分析[J].现代食品科技,2007,23(5):79-81. 被引量:16
  • 3A Sanches-Silva, J Lopez-Hernandez, P Paseiro-Losada. Profiling flavor compounds of potato crisps during storage using solid-phase micro-extraction [J]. Journal of Chromatography A, 2005, 1064:239-245.
  • 4Barbieri G, Bolzoni L, Parolari G, et al. Flavor compounds of dry-cured ham [J]. Journal of Agricultural and Food Chemistry, 1992, 40:2389-2394.
  • 5Widjaja R, Craske J D. Wootton M. Comparative studies on volatile components of non-fragrant and flagrant rices [J]. Journal of the Science of Food and Agriculture, 1996, 70(2): 151-161.
  • 6Sabioa E, Vidal-Aragonb M.C, Bemalteb M.J, et al. Volatile compounds present in six types of dry-cured ham from south European countries [J]. Food Chemistry, 1998, 61(4): 493- 503.
  • 7Flores M, Grimm C C, Toldra F, et al. Correlations of sensory and volatile compounds of Spanish "serrano" dry-cured ham as a function of two processing times [J]. Journal of Agricultural and Food Chemistry, 1997, 45(6): 2178-2186.
  • 8Barbara Rega, Aur6lie Guerard, Julien Delarue, et al. On-line dynamic HS-SPME for monitoring endogenous aroma compounds released during the baking of a model cake [J]. Food Chemistry,2009, 112:9-17.
  • 9Sabine Krist, Heidrun Unterweger, Franz Bandion, et al. Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS [J]. European Food Research and Technology, 2004, 219(5): 470-473.
  • 10Fu X, Xu S, Wang Z. Kinetics of lipid oxidation and off-odor formation in silver carp mince: the effect of lipoxygenase and hemoglobin [J]. Food research international, 2009, 42(1): 85-90.

共引文献59

同被引文献48

引证文献4

二级引证文献12

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部