固相微萃取法提取蒸麦芽中风味物质
详细信息Analysis of volatile aroma components in steamed wheat by SPME
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摘要: 小麦胚芽具有很高的营养价值,但加工工艺复杂,不同的工艺会产生不同的风味,采用高压蒸汽的方式对小麦胚芽进行处理,通过SPME法萃取蒸麦香的风味物质,经GC-MS与GC-O分析,确定蒸麦芽的挥发性香味成分。SPME-GC-MS共从蒸麦风味物质中鉴定出56种化合物,占总峰面积的97.76%,包括醛类9种（11.79%）、醇类6种（14.87%）、酮类8种（9.7%）、烃类4种（2.8%）、酯类7种（27.91%）、酚类3种（2.19%）、酸类9种（15.58%）、含氮杂环化合物10种（14.16%）;通过GC-O检测共发现31个气味活性区,其中FD=6的化合物为:乙酸乙酯（葡萄酒香）、异戊醛（巧克力香可可香）、2-甲基吡嗪（焙烤香）、糠醛（焦糖香）、2-乙酰基呋喃（烤面包香）、己酸（霉香）、丙位壬内酯（土豆香）、（E）-2-癸烯醛（甘草香）,是蒸麦风味的主要贡献化合物。Abstract: Wheat germ is rich in nutriton and the flavor of its products varies according to the processing technology.Peanut was pressure steamed, extracted by SPME and then condensed for GC-MS and GC-O analysis of its volatile aroma components.Besides 56 kinds of aroma compounds were identified from steamed wheat by SPME-GC-MS, accounting for 97.76% of the total peak areas of components which were 9 aldehydes (11.79%) , 6 alcohols (14.87%) , 4 hydrocarbons (2.8%) , 8 ketones (9.7%) , 7 ester (27.91%) , 3 phenols (2.19%) , 9 acids (15.58%) , 10 nitrogen-or sulfur-containing or heterocyclic compounds (14.16%) , and 31 odor-active compounds were identified by SPME-GC-O of which the components that had the highest FD factors were ethyl acetate (wine) , isovaleraldehyde (chocolate) , 2-methylpyrazine (roasted) , furfural (caramel) , 2-acetylfuran (toast) , hexanoic acid (musty) , gamma-nonanolactone (potato) , (E) -2-decenal (licorice) , and they account for the pivotal aroma components of steamed wheat.
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