摘要
采用顶空固相微萃取(Head Space-Solid Phase Microextraction,HS-SPME)结合气相色谱-质谱联用(Gas Chromatography-Mass Spectrometry,GC-MS)技术对香蕉牛乳中的挥发性风味物质进行提取、检测和定量分析,并对主要风味物质进行含量跟踪分析和主成分分析(Principal Component Analysis,PCA)。结果表明:对香蕉牛乳风味贡献较大的风味物质有43种,均为醛、酮、醇、酯、醚、烃和萜烯类化合物,其中含量较高的化合物为乙酸异戊酯、乙酸-2-甲基丁酯、丁酸异戊酯、丁酸乙酯、乙酸叶醇酯、乙酸己酯和丁酸酐;随着保藏时间的延长,该7种主要风味物质的含量也发生相应的变化;利用主成分分析法提取出3个主成分及4种对香蕉牛乳风味影响较大的物质,能代替其风味物质信息的93.567%。
Head space-solid phase microextraction（HS-SPME） combined with gas chromatography-mass spectrometry（GC-MS） technology was used to extract the volatile flavor compounds in banana milk, and the detection and quantitative analysis were carried out. Meanwhile the trace analysis of main substance and principal component analysis（PCA） were conducted in banana milk. The results indicated that there were 43 kinds of substances that contributed to the flavor of banana milk. And the higher contents of 7 kinds of substances were isoamyl acetate, acetic acid 2-methyl-butyl ester, isoamyl butyrate, ethyl butyrate, leaf alcohol acetate, acetic acid hexyl ester and succinic anhydride. The contents of the 7 kinds of main substances also changed correspondingly with the prolonging of the storage time. The principal component analysis was used to extract 3 main components and 4 kinds of greater impacts on banana milk flavor which can replace the flavor material information of 93.567%.
出处
《食品科技》
CAS
北大核心
2017年第2期20-26,共7页
Food Science and Technology
关键词
香蕉牛乳
挥发性风味物质
含量变化
主成分分析
banana milk
volatile flavor compounds
content change
principal component analysis
