摘要
采用顶空固相微萃取联合气相色谱-嗅闻-质谱技术,比较红糖和赤砂糖挥发性成分的差异。结果表明,两种红糖分别检出61种和58种挥发性物质,赤砂糖检出42种挥发性物质。红糖挥发性物质含量较赤砂糖高,红糖中吡嗪类、酮类、呋喃类、醇类等物质种数更多,相对含量显著高于赤砂糖,赤砂糖中酸类、硫醚类相对含量高于红糖;红糖主要呈现出吡嗪类、醛类、酮类的坚果味、花果香、烘烤香等气味,赤砂糖中具有较高香气强度的成分较少,整体呈现焦甜香味;通过电子鼻-主成分分析,两种红糖的香气组成具有较大相似性,而与赤砂糖挥发性物质有显著区别。通过对挥发性物质的检测分析,文章为红糖和赤砂糖的鉴别提供了一定的参考依据。
Headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-olfactometry-mass spectrometry(GC-O-MS)is applied to compare the differences of volatile components of brown sugar and brown granulated sugar.The results show that 61 kinds and 58 kinds of volatile components are detected in the two kinds of brown sugar,and 42 kinds of volatile components are detected in brown granulated sugar.The content of volatile components in brown sugar is higher than that in brown granulated sugar.There are more kinds of pyrazines,ketones,furans,alcohols and other substances in brown sugar.The relative content is significantly higher than that of brown granulated sugar and the relative content of acids and sulfides in brown granulated sugar is higher than that in brown sugar.Brown sugar mainly presents nutty,flowery and roasted aroma of pyrazines,aldehydes and ketones,while there are fewer components with higher aroma intensity in brown granulated sugar.The overall aroma of brown granulated sugar is burnt sweetness.By electronic nose-principal component analysis,the aroma composition of the two kinds of brown sugar is similar,but it is significantly different from the volatile components of brown granulated sugar.Through the detection and analysis of volatile components,this paper has provided a certain reference for the identification of brown sugar and brown granulated sugar.
作者
罗梦颖
王承
葛艳静
黄苏婷
杭方学
LUO Meng-ying;WANG Cheng;GE Yan-jing;HUANG Su-ting;HANG Fang-xue(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;Engineering Research Center of Sugar Industry and Comprehensive Utilization,Ministry of Education,Guangxi University,Nanning 530004,China)
出处
《中国调味品》
CAS
北大核心
2022年第8期154-159,共6页
China Condiment
基金
广西科技计划项目(桂科AB16380011)。
