米饮料中香气挥发性风味成分分析方法的研究  

A Study on Analysis Methods for Volatile Flavor Ingredients in Rice Milk

作　　者：沈波[1] 王立[1] 马晓佩[1] 涂清荣[1] 张晖[1] 姚惠源[1] 

机构地区：[1]江南大学食品学院江南大学食品科学与工程国家重点实验室,江苏无锡214122

出　　处：《粮食与饲料工业》2009年第10期43-45,共3页Cereal & Feed Industry

基　　金：江苏省农业科技成果转化专项资金项目(BA2006064)

摘　　要：以焙烤型米饮料风味成分为研究对象,建立了顶空固相微萃取(HS-SPME)、气相色谱-质谱(GC-MS)、气相色谱-嗅闻(GC-O)联用的方法测定米饮料的挥发性风味成分。探讨了萃取头、萃取温度、萃取时间、盐浓度以及pH值对测定结果的影响,并优化了相应的参数。结果表明,添加0.2 g/ml的NaCl,同时调pH值为6.0,使用75μm碳分子筛/聚二甲基硅氧烷(CAR/PDMS)在60℃下萃取30 min,可以得到比较满意的分析结果。该种方法简单快速,灵敏度高,重复性良好。Flavor ingredients in baking-type rice milk was taken as a research object and headspace solid-phase micro-extraction(HS-SPME),gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry methods were established to determine the volatile flavor ingredient in rice milk,discuss the effects of extraction fiber,temperature and time,salt concentration and pH value on determination results and optimize corresponding parameters.75μm carbon molecular sieve or polydimethylsiloxane(CAR/PDMS) was applied for extraction;the results showed that the optimum parameters were: NaCl content 0.2 g/ml,pH 6.0,extraction temperature 60℃ and extraction time 30 min respectively.This method was featured by simpleness and speediness,high sensibility and good reproducibility,thus it was suitable to analyze the flavor ingredient in cereal milk.

关 键 词：米饮料 挥发性风味成分 顶空固相微萃取 气相色谱-质谱 气相色谱-嗅闻 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]