摘要
为了研究小麦麦香味的物质组成,以黄淮地区三种不同筋力的4个冬小麦品种(强筋品种西农9718、弱筋品种普冰143、中筋品种小偃22和西农88)为原料,利用固相微萃取-气质联用技术定性定量分析了面粉和麸皮中的香气成分。结果表明,在西农9718、普冰143、小偃22和西农88小麦粉中分别检出58、57、56和58种香气成分,以烃类、醇类、酯类、羧酸类为主,其中又以C15烯烃为主。在对应的麸皮中分别检出57、57、57和56种香气成分,以烃类、醇类、酯类、羧酸类、醛类、酮类、杂环类为主,其中又以C6醇或酸为主。四个参试小麦品种的面粉和麦麸之间香气成分存在较大差异,而品种间的香气成分差异不大,说明香气成分与小麦筋力强弱无关。
To study the flavor of wheat in the Yellow River Basin,the aroma components of the flours and bran of three different gluten winter wheat varieties,Xinong 9718,Pubing 143,Xiaoyan 22 and Xinong 88 were quantitatively investigated by solid-phase micro-extraction coupled with GC-MS.58,57,56 and 58 kinds of aroma components were identified in the flours of Xinong 9718,Pubing 143,Xiaoyan 22 and Xinong 88,respectively,and which mainly composed of hydrocarbons,alcohols,esters,acids with C15 olefin content as the highest.Moreover,57,57,57 and 56 kinds of aroma components were identified in the bran of these varieties,respectively,and which mainly composed of hydrocarbons,alcohols,esters,acids,aldehydes,ketones and heterocyclic with C6 alcohol or acid content as the highest.Xinong 9718,Pubing 143,Xiaoyan 22 and Xinong 88 differed in their aroma components to some extent bud had the same main aroma components,and their flours and bran differed in aroma components.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2011年第2期246-251,共6页
Journal of Triticeae Crops
基金
国家科技支撑计划项目(2006BAD13B02-02)
陕西省"13115"项目
西北农林科技大学大学生科技创新计划项目
