顶空固相微萃取-气相色谱-质谱-嗅觉检测器联用分析米饮料中香气成分  

Study on the flavor components of rice beverage by headspace solid-phase microextraction and gas chromatogrphy-mass spectrometry-olfactometry

作　　者：马晓佩[1] 王立[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

出　　处：《食品工业科技》2008年第8期143-147,共5页Science and Technology of Food Industry

摘　　要：研究了烘烤对米饮料风味的影响。利用扫描电子显微镜观察烘烤前后米颗粒的变化,然后利用顶空固相微萃取(HS-SPME)、气相色谱-质谱(GC-MS)、气相色谱-嗅闻(GC-O)等方法对所制成米饮料的挥发性风味成分的变化进行了测定,探讨了烘烤工艺对米饮料挥发性风味成分的影响。实验结果表明,相对于未烘烤原料,烘烤后原料制作的饮料,由于在烘烤过程中淀粉、蛋白、脂肪受热后发生一定的降解,再经过酶的作用,产生了大量的吡嗪类风味物质,这些成分赋予饮料浓郁的烘烤香气。Two rice beverages were made of black rice and roasted black rice. The effect of roast on the flavor of the beverage was studied, analyzed by HS-SPME, GC-MS, and GC-O. The results showed that the flavor of roasted black rice beverage was changed significantly as compared to black rice beverage. For the roasted material, several pyrazines were synthesized during roast and enzymatic proceeding result from the degradation of starch, protein, and lipid. These were the essential components in the beverage.

关 键 词：黑米 饮料 气相色谱-质谱 顶空固相微萃取 气相色译嗅闻 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]