SDE-GC-MS分析奶香发酵风味物的致香成分  

Analysis of Fragrant Ingredients of Fermented Milk Flavor by SDE-GC-MS

作　　者：肖燕清[1] 白卫东[1] 汪微[1] 钱敏[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《现代食品科技》2010年第11期1276-1279,共4页Modern Food Science and Technology

基　　金：广州市黄埔区科技计划项目(1025)

摘　　要：为更好地了解乳酸菌的发酵产香特性,本实验利用同时蒸馏萃取-气相色谱-质谱联用技术(SDE-GC-MS)对乳酸菌单菌种分别以牛奶、奶油为基料发酵产奶香风味物的致香成分进行分析比较,分别地鉴定出13种、19种风味物质,一共包括酯类化合物4种、酸类化合物4种、羰基化合物13种、醇类化合物1种、芳环化合物3种、不饱和化学物1种。对比两种奶香风味物致香成分发现,以奶油为基料发酵产奶香风味物的致香成分中,所含的羰基化合物种类较丰富,而以牛奶为基料发酵产生的酯类化合物较多。In this study,the fragrant ingredients produced by pure lactobacillus fermented in different stock blends（milk and cream） were analyzed and compared with simultaneous distillation extraction-gas chromatography-mass spectrometry（SDE-GC-MS）,which contributed to better understand the produced flavor characteristics of Lactobacillus fermentation.The results identified 13 kinds and 19 kinds of flavor compounds,including 4 kinds of esters,4 kinds of acids,13 kinds of carbonyl compounds,1 kind of alcohol,3 kinds of aromatic compounds,and 1 kind of unsaturated compound.Comparing those fragrant ingredients produced by the base materials,the fermented cream showed more various carbonyl compounds,while the fermented milk showed more ester compounds.

关 键 词：同时蒸馏萃取 气质联用 奶香发酵 致香成分 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]