摘要
采用溶剂辅助风味蒸发法萃取原味酸牛奶挥发性成分,利用气相色谱-质谱联用法结合保留指数、标准品对照对挥发性成分进行定性分析,采用面积归一化法加邻二氯苯作内标定量,共鉴定出挥发性成分52种,其中酸12种、醛2种、酮5种、醇2种、酯3种、内酯2种、烯烃4种、烷烃17种、其他5种。其中,对酸牛奶风味影响较大的可能有乙酸、丁酸、己酸、辛酸、癸酸、9-癸稀酸、乙偶姻、2-壬酮、2-十一酮、壬醛、香兰素、3-甲基-2-丁烯-1-醇、十六硫醇、丁位癸内酯、丁位十二内酯等。
Volatiles in plain yogurt were extracted by solvent-assisted flavor evaporation(SAFE) and identified by gas chromatography-mass spectrometry(GC-MS) by combination of their retention indices with those of standards. Area normalization method was used for quantitative analysis and 1,2-dichlorobenzene was used as internal standard. A total of 52 volatiles were identified, including 12 acids, 2 aldehydes, 5 ketones, 2 alcohols, 2 lactones, 3 esters, 4 olefins, 17 hydrocarbons, and 5 other compounds. The main volatile flavor constituents in yogurt included acetic acid, butanoic acid, hexanoic acid, octanoic acid, n-decanoic acid, 9-decenoic acid, acetoin, 2-nonanone, 2-undecanone, nonanal, vanillin, 3-methyl-2-buten-1-ol, 1-hexadecanethiol, delta-decalactone, and delta-dodecalactone.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第22期150-153,共4页
Food Science
基金
国家高技术研究发展计划(863计划)项目(2011AA100903)
关键词
酸牛奶
溶剂辅助风味蒸发
气相色谱-质谱联用
挥发性成分
保留指数
标准品
yogurt
solvent-assisted flavor evaporation(SAFE)
gas chromatography-mass spectrometry(GC-MS)
volatiles
retention indices
standards
