摘要
为了研究青麦风味的物质组成及青麦与小麦风味的差异,以3种不同品种(郑麦7698、百农207、中麦175)的青麦和小麦为原料,利用顶空固相微萃取-气相色谱-质谱联用技术对青麦和小麦中的风味成分进行分析。结果发现:3种青麦共有46种风味物质,其中,郑麦7698、百农207和中麦175中分别含有39种、37种和31种,3个品种的青麦有26种共同的化合物。3个不同品种的小麦共检测出39种化合物,其中,郑麦7698、百农207和中麦175中分别含有30种、29种和31种,共有的风味成分有21种。青麦中烃类物质的相对含量为8.92%~16.34%,远低于小麦的51.56%~62.15%,但小麦中烃类物质的链长普遍高于青麦。相比于小麦,青麦中含有大量的醛类、酮类、酯类和苯环类风味物质,反,反-2,4-庚二烯醛、β-紫罗酮、己酸乙酯、辛酸乙酯和苯乙烯是青麦中独有的风味物质,而(+)-苜蓿烯、长叶烯、十七烷、十八烷和壬醇则是小麦中独特的风味物质。另外,青麦中的己醛、反,反-2,4-庚二烯醛、壬醛、反,反-2,4-壬二烯醛、香叶基丙酮、2-十一酮、甲基庚烯酮等风味物质的相对含量远高于小麦,这也是青麦跟小麦相比具有独特风味的原因。
In order to study the flavor components of green wheat and the flavor differences with wheat,three different varieties(Zhengmai 7698,Bainong 207,Zhongmai 175)of green wheat and wheat were used as rawmaterials.Headspace solid phase microextraction coupled with GC/M S was used for the analysis of flavor constitutes.Results showed that there were 46 kinds of flavor components in the three varieties of green wheat.Among them,Zhengmai 7698,Bainong 207 and Zhongmai 175 contained 39,37 and 31 components,respectively,with 26 common components.A total of 39 components were detected in the three wheat varieties.Among them,Zhengmai 7698,Bainong 207 and Zhongmai 175 contained 30,29 and31 species,respectively,with 21 common components.The relative contents of hydrocarbons in green wheat were 8.92%to 16.34%,which were much lower than those in wheat(51.56%to 62.15%).The chain lengths of hydrocarbons in wheat were generally longer than those in green wheat.Compared with wheat,green wheat contained large amounts of flavor substances including aldehydes,ketones,esters and benzenes.M oreover,trans,trans-2,4-heptadienal,β-ionone,ethyl hexanoate,ethyl octylate and styrene were the unique flavor substances in green wheat,and(+)-Terpenes,longenes,heptadecanes,octadecanes and sterols were the unique flavor substances in wheat.In addition,the relative contents of flavor substances in green wheat including hexanal,nonanal,trans,trans-2,4-nonadienal,geranylacetone,2-undecanone,methylheptenone were much higher than those in wheat,resulting a unique flavor for green wheat.
作者
张雨
张康逸
张国治
ZHANG Yu;ZHANG Kangyi;ZHANG Guozhi(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2020年第2期66-71,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省重大科技专项“鲜食谷物规模化加工关键技术研究及其产业化示范”(151100111300)。
