摘要
采用微波对小麦籽粒进行辐射,通过固相微萃取对全麦粉挥发性物质进行富集,并用气相色谱-质谱对挥发性物质进行检测,分析微波处理前后挥发性物质的种类及含量的变化,探究微波处理对小麦风味的影响。结果表明,微波处理使小麦中的2-戊基呋喃、醛类、酸类和酯类等挥发性物质的含量降低,从而降低全麦粉的风味。
Wheat kernels were treated by microwave. The volatile compounds from whole wheat flour were enriched by solid-phase microextraction （SPME） and detected by GC-MS. The changes of kinds and contents of volatile compounds before and after microwave treatment were analyzed. The effects of microwave treatment on the flavor of wheat were investigated. The results showed that the contents of 2-pentyl furan, aldehydes, acids, esters and other volatile compounds decreased by microwave treatments, which reduced the flavors of wheat.
出处
《粮食与油脂》
北大核心
2017年第9期26-28,共3页
Cereals & Oils
基金
国家自然基金(31301567)
