固相微萃取-气质联用比较馒头和面包中风味物质  

Comparing Volatiles in Mantou with Bread by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry

作　　者：胡丽花 苏东民[2] 苏东海[3] 柴松敏 魏雪芹[2] 

机构地区：[1]河南兴泰科技实业有限公司研发中心,郑州450001 [2]河南工业大学粮油食品学院,郑州450001 [3]北京电子科技职业学院生物技术系,北京100029

出　　处：《粮食加工》2010年第6期49-53,共5页Grain Processing

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

摘　　要：应用顶空固相微萃取技术(HS-SPME)提取,采用气相色谱-质谱(GC-MS)联用仪进行检测,比较馒头和面包样品中挥发性风味物质。结果显示:从馒头和面包中检出50种和46种挥发性风味物质,分别由醛、酮、醇、酯、苯环类、杂环类和烃类组成,其中在面包中还检测到有机酸;馒头和面包中苯类含量分别为55.24%和45.22%;馒头中烃类的含量远高于面包,而醛类、醇类、酯类和杂环类的含量低于面包,尤其是杂环类含量仅为面包的一半。由此看出,汽蒸的馒头和焙烤的面包其挥发性风味物质有明显的差别。Headspace solid phase microextraction combined with gas chromatography - mass spectrometry（HS -SPME- GC- MS） was used to compare the volatiles between Mantou and bread. The total-ion current chromatogram were obtained and identified through the retrieval in NIST bank. The results showed there are 50 and 46 compounds detected from Mantou and bread respectively; they are all composed of aldehydes, ketones, alcohols, esters, benzenes, heterocycles and hydrocarbons, and organic acids were detected from bread; the content of benzenes in Mantou and bread were 55.24% and 45.22% respectively; in Mantou, the content of hydrocarbons is far above bread, however contents of aldehydes, alcohols, esters and heterocycles all lower than bread, especially content of heterocycles is only half as much as bread. Taking account of above discussing, volatiles have a great difference between steaming Mantou and baking bread.

关 键 词：馒头 面包 固相微萃取-气质联用 风味物质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]