同时蒸馏萃取和固相微萃取法提取国产干酪中风味物质  

Simultaneous distillation extraction and solid phase micro-extraction methods for analysis of aroma components in home-made cheese flavor

作　　者：衣宇佳 田怀香[2] 郑小平[3] 汤坚 

机构地区：[1]江南大学食品科学与技术国家重点实验室 [2]上海应用技术学院香料香精技术与工程学院,上海200235 [3]光明乳业股份有限公司技术中心,上海200072

出　　处：《食品与机械》2008年第2期65-69,共5页Food and Machinery

基　　金：国家"十五"科技攻关重大专项(项目编号:2002BA518A08);上海市教委项目(项目编号:06OZ002)

摘　　要：对同时蒸馏萃取法(SDE)和固相微萃取法(SPME)提取的国产干酪样品中挥发性风味成分进行比较。采用两种方法制备的样品经气—质联用分析后共检测到100种挥发性化合物,SDE法和SPME法分别鉴定出65种和62种风味组分。前者对高沸点、低挥发性的物质以及长链羧酸、醛、酮、酯类检测效果良好;后者对低沸点的醇类、羧酸类以及含硫化合物有较好的检出。证明两种经优化的方法在分析国产干酪样品时能满足样品的要求。Optimal method for analysis of volatile components in home-made cheese flavor was obtained by comparison between solid phase micro-extraction(SPME)and simultaneous distillation extraction(SDE).100 kinds of components were separated and identified by gas chromatography-mass spectrometry.65 kinds and 62 kinds of compounds were identified respectively by SDE and SPME methods.The former provides better results in detecting high boiling-point low volatile compounds and some acids,aldehydes,ketones,esters with lo...

关 键 词：同时蒸馏萃取 固相微萃取 干酪 风味 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]