| 引用本文: | 李良,马莺,杨鑫.SPME-GC-MS测定稀奶油中的挥发性化合物[J].哈尔滨工业大学学报,2012,44(6):102.DOI:10.11918/j.issn.0367-6234.2012.06.023 |
| LI Liang,MA Ying,YANG Xin.Detection of flavor composition in cream with method of solid phasemicro-extraction-gas chromatography-mass spectrometry[J].Journal of Harbin Institute of Technology,2012,44(6):102.DOI:10.11918/j.issn.0367-6234.2012.06.023 |
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| 摘要: |
| 为分析稀奶油对相关食品及奶味增香剂风味的影响,使用固相微萃取与气质联用技术(SPME-GC-MS)对稀奶油的风味进行研究. 结果表明:从稀奶油中共检测出21种主要挥发性化合物,其中烷烃5种、硫醚类1种、游离脂肪酸类5种、甲基酮4种、内酯1种、醇类1种、杂环类及其他物质4种,这些挥发性物质可以赋予食品风味,或者成为其他风味物质的前体. PDMS／DVB萃取头在相应程序里能够获得好的分析结果. |
| 关键词: 固相微萃取技术 气质联用 稀奶油 甲基酮 游离脂肪酸 |
| DOI：10.11918/j.issn.0367-6234.2012.06.023 |
| 分类号:TS2525 |
| 基金项目: |
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| Detection of flavor composition in cream with method of solid phasemicro-extraction-gas chromatography-mass spectrometry |
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LI Liang1,2, MA Ying1, YANG Xin1
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1.School of Food Science and Engineering,Harbin Institute of Technology,150090 Harbin, China;2.Food College, Northeast Agricultural University,150030 Harbin,China
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| Abstract: |
| To analyze the effect of cream on food and dairy flavoring flavor, the volatile compounds in cream were determined in this paper under the best conditions of PDMS-DVB extraction fiber and corresponding program. The detecting results showed that 21 kinds of flavour compounds were identified as follows: five kinds of alkane, one kind of thioether, five kinds of free fatty acids, four kinds of methyl ketone, one kind of actone, one kind of alcohol, four kinds of boron heterocycles and other substance. These substances can give food flavor, or as precursors of other flavor. |
| Key words: solid phasemicro-extraction GC-MS cream methyl ketone free fatty acids |
