奶味香精分析技术研究进展  

Research progress of analysis techniques for milk flavor

作　　者：蔡培钿[1] 白卫东[1] 钱敏[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《中国食品添加剂》2010年第3期180-184,共5页China Food Additives

摘　　要：奶味香精是食品工业中应用最为广泛的香精之一,一般奶味香精的香味成分有内酯类物质、中短链脂肪酸、酯类、噻唑类、乙基香兰素、乙偶姻、双乙酰、δ-癸内酯等化合物。但由于奶味香精中风味物质组成复杂,而且含量极少,所以,奶味香精香气成分的分离与分析既是一个重点也是一个难点。随着科学技术的不断发展,奶味香精分析技术的发展也在不断的改进与完善。本文系统的论述了色谱法(气相色谱法、高效液相色谱法),色谱-质谱联用(气相色谱-质谱联用、液相色谱-质谱联用、固相微萃取与气质联用),"电子鼻"技术,顶空分析法,气相色谱-吸闻技术法在分析奶味香精上的应用,并对奶味香精分析技术的发展进行了展望。Milk flavor is one of the most widely application essence in food industry,the main fragrant ingredients of the milk flavor were lactones,short and middle chain fatty acids,esters and thiazole,ethyl vanillin,acetoin,diacetyl,δ-decanolaton.Due to the complexity of fragrant ingredient and the content extremly low in milk flavor,the analysis of milk flavor substances has been a emphasis and also a nodus.With the devolopment of science and technology,analysis techniques of milk flavor compounds were also improved and perfected.The analysis techniques of Chromatography（Gas chromatography、high performance liquid chromatography）,Chromatography-mass spectrometry（GC-MS、HPLC-MS、SPME-GC-MS）,electronic nose,GC-O were introduced systematically in this article and the progress was prospected.

关 键 词：奶味香精 分析技术 研究进展 展望 

分 类 号：TS202.1[轻工技术与工程—食品科学]