GC-MS分析天然奶味香精的致香成分  

Analysis of Fragrant Ingredients of Natural Milk Flavor by GC-MS

作　　者：于铁妹[1] 王卫飞[1] 杨博[2] 王永华[1] 张水华[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]华南理工大学生物科学与工程学院,广东广州510640

出　　处：《现代食品科技》2008年第1期80-82,共3页Modern Food Science and Technology

基　　金：广东省科技厅粤港关键领域重点突破项目(2006A25004001)

摘　　要：利用气相色谱-质谱联用技术对两种天然奶味香精中的致香成分进行了分析鉴定,结合计算机质谱图库,确定两种香精中的主要致香成分为内酯类、中短链脂肪酸、酯类、噻唑类等化合物。两种香精的香气不同,各化合物之间的组成及含量不同,但含量最高的都为δ-癸内酯。利用确定的GC-MS条件对无水奶油的酶解物进行了分析,鉴定了贡献较大的脂肪酸组成及微量物质。The fragrant ingredients of two kinds of natural milk flavors were analyzed by the gas chromatography-mass spectrum （GC-MS）. According to the standard mass spectrum gallery, the main fragrant ingredients in the two kinds of flavors were determined as lactones, short and middle chain fatty acids, esters and thiazoles, among which the content of 6-decanolatone shown to be the highest. Under the same analysis conditions, the main fatty acids and the minim matters in the hydrolyzed anhydrous cream were also determined by GC-MS.

关 键 词：GC-MS 奶味香精 

分 类 号：TS264.3[轻工技术与工程—发酵工程]