酶解方式对黄油酶解物风味物质的影响  

Effect of enzyme hydrolysis on flavor of the hydrolysates of butter

作　　者：刘志东[1,2] 王荫榆 郭本恒 刘振民 李云飞[3] 石春权 

机构地区：[1]上海交通大学生命科学技术学院,上海200240 [2]光明乳业技术中心,乳业生物技术国家重点实验室,上海200436 [3]上海交通大学农业与生物学院,上海200240

出　　处：《食品工业科技》2010年第10期68-71,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划(2006BAD04A14)

摘　　要：采用SPME和GC-MS方法比较了不同酶解方式对黄油酶解物中风味物质的影响。黄油单酶酶解物、双酶酶解物中分别鉴定得到12种、16种,14种(同时加酶)和16种(顺序加酶)风味物质;黄油酶解物中的主要风味物质为酮类、脂肪酸类物质。两种酶解方式的双酶酶解物中的主要风味物质相似,均为中、短碳链的脂肪酸,但含量有所不同。因此,不同酶解方式获得的黄油酶解物中风味物质的种类与含量差别较大。SPME coupled with GC-MS was used to extract the volatile compounds of the hydrolysates of butter with the different methods of enzymatic hydrolysis.60 volatile compounds were distinguished in the hydrolysates butter. The analysis of in the hydrolysates butter showed that ketones and fatty acids were the main volatile compounds. And the volatile compounds in the hydrolysates butter（adding at the same）and in the hydrolysates butter（adding by the subsequent）were similar, most of them were the short and middle chain fatty acids;while the content of the volatile compounds were different.

关 键 词：黄油 酶解 风味物质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]