甜玉米籽粒及其芯风味成分分析  

Analysis of flavors on seed and cob of sweet corn

作　　者：赵阳阳[1] 林海伟[1] 欧仕益[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品与机械》2011年第1期52-55,共4页Food and Machinery

基　　金：广东高校科技成果产业化重大项目(编号:cgzhzd0709)

摘　　要：采用顶空-固相微萃取和气相色谱-质谱联用技术,对市售的鲜甜玉米及其玉米芯中挥发性风味成分进行研究。以甜玉米的挥发性风味成分中相对含量较多的物质作为评价指标,在一定的顶空固相微萃取条件下,对其主要成分进行鉴定和分析。萃取条件为:样品在萃取瓶中于60℃预热35 min,采用以碳分子筛/聚二甲基硅氧烷为涂层的萃取头在60℃下萃取35 min。结果表明,本试验在玉米中共检测鉴定出24种挥发性物质、在玉米芯中共检测鉴定出20种挥发性物质,其中与甜玉米气味相关的成分主要是相对分子质量为80～140的C4～C9挥发性羰基化合物、酯类、醇类、芳香族化合物、呋喃类、烃类物质,这些挥发性成分的协同作用构成了鲜甜玉米的特征风味。Headspace-Solid phase microextraction（HS-SPME） coupled to gas chromatography-mass spectrometry（GC-MS） was used to analyze flavor compounds in the seed and cob of sweet corn.A polydimethylsiloxane/carboxen（CAR/PDMS） coating fiber was used to extract the volatile flavor compounds in the seed and cob of sweet corn at 60 ℃ for 35 min after thermal equilibrium at 60 ℃ for 35 min.The results showed that 24 volatile flavor compounds in fresh corn,20 in the cob were identified and the predominant flavor compounds were C4~C9 volatile carbonyl compounds,esters,alcohols,aromatics,furans,acids and hydrocarbons compounds,of which the molecular weights distribution were at a range of 80~140,all of those compounds showed synergistic effect on formation special flavor in sweet corn.

关 键 词：甜玉米 玉米芯 挥发性成分 风味物质 顶空-固相微萃取(HS-SPME) 气相色谱-质谱法(GC-MS) 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]