摘要
本文利用顶空/气相色谱-质谱分析了70℃,90℃,140℃三个顶空保温条件下,大豆分离蛋白粉风味成分的变化。发现在140℃下,可检测到蛋白粉发生了明显的美拉德反应,其风味成分具有美拉德反应产物的特征,提示顶空/气相色谱-质谱联用可用于快速检测热加工食品美拉德反应所产生的风味物质。同感官评价法、同时蒸馏提取及气相色谱-质谱法和其他顶空-气相色谱-质谱法、顶空固相微萃取及气相色谱-质谱联用法相比较,顶空进样器同时作为美拉德反应的反应器以及反应风味物质的萃取装置,方法具有快速、风味物质损失小的优点,适用于美拉德反应机理和应用研究。
Abstract： Headspace and Gas Chromatography - Mass Spectrometry（HS-GC-MS） was used to analyse the profile of soybean protein isolate （SPI） flavors under 70℃, 90 ℃ and 140℃ in headspace sampler. The flavors resulted from Maillard reaction were obviously detected under 140℃, which implied that HS-GC-MS can be used in rapid detection of flavors from Maillard reaction of heated food. Compared with sensory evaluation, simultaneous distilled extraction and Gas Chromatography - Mass Spectrometry （SDE-GC-MS）, as well as other application of HS-GC-MS and headspace solid phase microextraction- Gas Chromatography - Mass Spectrometry （SPM-GC-MS）, headspace sampler here was used directly as reactor of Maillard reaction and extraction device of flavors, making this approach more rapid and sensitive, and suitable for both the basic research and application of Maillard reaction.
出处
《现代食品科技》
EI
CAS
2009年第9期1091-1095,共5页
Modern Food Science and Technology
