摘要
采用顶空固相微萃取法和气相色谱-质谱联用分析技术,对不同乳酸菌发酵的糯玉米黏豆包A和B中挥发性风味化合物进行分离鉴定。在黏豆包A和B中分别鉴定出60种和56种挥发性风味化合物,分析结果表明,其挥发性物质包括有机酸、酯类、醛类、酮类、醇类、酚类、醚类、烃类及杂环类等11类60多种化合物。初步认为1-甲基-2-苯咪唑啉酮、丁酸、月桂酸、丙醇、2,4,6-三甲基苯甲醛、壬醛、茴香脑、己酸己酯、肉豆蔻酸甲酯、棕榈酸甲酯等含量较高成份为糯玉米黏豆包的特征风味物质。
The waxy corn of glue ball were fermented by lactobacillus,and the volatile flavor components in two kids of glue corn absorbed with headspace solid-phase microextraction were analyzed by gas chromatograph-mass spectrometry GC/MS.The 60 compounds in corn glue ball A and 56 compounds in glue ball B were indentied as volatile flavors,included organic acids,esters,aldehydes,ketones,alcohols,phenols,ethers,hydrocarbon and heterocyclics,total 60 components with 11 varieties.The characteristic volatile flavors in waxy corn of glue ball were 1,3-dihydro-1-methyl-2H-Benzimidazol-2-one,Butanoic acid,Lauric acid,propanol,mesitaldehyde,nonanal,1-methoxy-4-（1-propenyl）-benzene,hexyl hexanoate,methyl tetrade-canoate,hexadecanoic acid methyl ester.
出处
《食品科技》
CAS
北大核心
2011年第4期269-275,共7页
Food Science and Technology
关键词
糯玉米
黏豆包
挥发性风味物质
顶空固相微萃取
气相色谱-质谱法
waxy corn
glue ball
volatile flavor components
headspace solid-phase microextraction
gas chromatography-mass spectrometry
