不同干酵母发酵对馒头挥发性物质的影响  

ANALYSIS OF VOLATILES IN MANTOU FERMENTED BY DIFFERENT DRY YEASTS

作　　者：苏东民[1] 胡丽花[1] 苏东海[2] 辛秀兰[2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]北京电子科技职业学院生物技术系,北京100029

出　　处：《河南工业大学学报（自然科学版）》2010年第3期1-4,11,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：北京市自然科学基金资助项目(5093026);北京市教委科技计划面上项目(KM200900002003);河南省重点科技攻关项目(0523011000)

摘　　要：应用同时蒸馏萃取(SDE)技术富集馒头中的挥发性物质,采用气相色谱/质谱(GC/MS)联用仪进行检测,分析不同干酵母发酵馒头中挥发性物质的差异.结果表明:4种馒头样品中主要挥发性物质都为醇类、酯类、醛类、酮类、苯环类和酰胺类,其总体风味大致相同,但不同酵母发酵的馒头中挥发性物质在组成及数量上又存在一定差异.TIC峰面积总和排序为MS>YZ>AQ>AL;样品YZ、MS和AL中醇类的含量约60%,AQ中醇类的含量为17.27%,但AQ中酯类含量为38.18%,远远高于其他3个样品;酰基化合物的种类少,但含量相对较高,在YZ、AQ、MS、AL中的含量分别为17.73%、25.12%、14.66%和8.40%.The volatiles of Mantou were enriched by simultaneous distillation-extraction（SDE）,and were detected by gas chromatography/mass spectrometry（GC/MS） to analyze the difference of volatiles in Mantou fermented by different dry yeasts.The results show that the volatiles in four kinds of Mantou samples fermented by different yeasts mainly contain alcohols,esters,aldehydes,ketones,benzenes and amides,the Mantou samples have the substantially similar flavor,but the volatiles differ from each other in composition and content.The total TIC area of the four samples decreases according to the following sequence： MSYZAQAL;the YZ,MS and AL samples contain alcohols about 60%;the AQ sample contains alcohols 17.27% and esters 38.18%,which is much larger than that of the three samples;and the YZ,AQ,MS and AL samples contain a few kinds of amide compounds,but have relatively high contents,which are respectively 17.73%,25.12%,14.66% and 8.40%.

关 键 词：干酵母 馒头 同时蒸馏萃取 气相色谱-质谱 挥发性物质 

分 类 号：TS201.2[轻工技术与工程—食品科学]