摘要
采用顶空固相微萃取分别对原料全脂牛乳、巴氏灭菌全脂牛乳和超高温灭菌全脂牛乳的挥发性成分进行萃取,经气相色谱-质谱联用仪分析。结果显示,原料全脂牛乳中共鉴定出12种挥发性物质,主要包括酸类和烷烃类;巴氏灭菌全脂牛乳中共鉴定出17种挥发性物质,主要包括酸类、酯类、酮类和烷烃类;超高温灭菌全脂牛乳中共鉴定出17种挥发性物质,主要包括酸类、酮类和烷烃类。经数据统计分析,3种牛乳样品的挥发性组分呈现明显差异。
The volatile flavor compounds of raw whole milk （RWM）, pasteurized whole milk （PWM） and ultra-high- temperature whole milk （UWM） were extracted by headspace solid-phase micro-extraction, and then analyzed by gas chromatography-mass spectrometry （HS-SPME-GC-MS）. A total of 12 volatiles were identified from RWM, mainly including acids and hydrocarbons; 17 volatiles were identified from PWM, mainly including acids, esters, ketones and hydrocarbons; and 17 volatiles were identified from UWM, mainly including acids, ketones and hydrocarbons. According to the statistical analysis of the data,there was a significant variability among the volatiles of 3 milk samples.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第10期173-177,共5页
Food Science
基金
国家自然科学基金面上项目(31571940)
国家自然科学基金青年科学基金项目(31501559)
