摘要
采用顶空固相微萃取结合气质联用(headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry,SPME-GC/MS)技术,对常温贮存下羊奶粉中挥发性成分进行提取与分析。在常温贮存1年的羊奶粉中,共检出41种挥发性成分。其中酸类成分最多,共13种,其次是酯类、烃类、醇类和醛酮类,分别为6、4、4和3种。羊奶粉的主体挥发性成分组成是丁酸、己酸、庚酸、辛酸、4-甲基辛酸、癸酸、月桂酸、邻苯二甲酸二甲酯、辛酸乙酯、十五烷、苯甲醛、甘菊环、己内酰胺,己酸、辛酸、4-甲基辛酸和癸酸在贮存6个月之后含量有明显增加趋势。在整个贮存期间,对羊奶粉膻味有较大影响的酸类物质有己酸、辛酸、4-甲基辛酸和癸酸,尤其是4-甲基辛酸,由于其较低阈值,成为最主要的羊膳物质,并且随着贮存时间的增加,酸类、酯类含量逐渐增加。
Headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry （SPME- GC/MS） was used to separate and detect the volatile components in goat milk powder. The results showed that goat milk powder stored at room temperature for one year contained gl different volatile components： 13 acids, 5 esters, 5 hydrocarbons, g alcohols and 3 aldehydes and ketones. Main volatile components in goat milk powder were butyric acid, caproic acid ,heptanoic acid, octanoic acid, g-methyl caprylic acid, capric acid, lauric acid, phthalic acid dimethyl ester, pentadecane, benzaldehyde, azulene and caprolactam. The caproic acids , caprylic acid and capric acid contents had significantly increased after 6 months of storage. This study shows that throughout the storage peri- od, the smell of mutton and goat milk has greater impact on acids, such as caproic acid and octanoic acid, g-methyl caprylic acid and decanoic acid, especially g-methyl caprylie acid, the main goat smelly substance due to its low threshold. With the increase of storage time, acids and esters were gradually increased.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第2期196-200,共5页
Food and Fermentation Industries
基金
陕西省重大科技成果转化引导专项(2016KTCG01-12)
