水牛酸凝乳和黑白花酸凝乳中挥发性风味物质的对比研究  

Study of volatile flavor compounds of buffalo yogurt

作　　者：姚春杰[1] 李全阳[1] 黄忠闯[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《中国乳品工业》2011年第5期7-9,13,共4页China Dairy Industry

基　　金：广西大学人才资助项目(XGZ090325)

摘　　要：以水牛奶和黑白花牛奶为原料,利用同时蒸馏萃取(SDE)提取水牛酸凝乳和黑白花牛酸凝乳中的风味物质,进一步采用GC-MS分析。结果表明,水牛酸凝乳中鉴定出18种风味成分;黑白花牛酸凝乳中共鉴定出16种风味成分。主要呈味物质2,3-丁二酮在水牛酸凝乳和黑白花牛酸凝乳中相对质量分数别为2.95%和3.06%。As buffalo milk and holstein milk raw material,the volatile flavor components in buffalo and holstein yoghurt were extracted by simultaneous distillation extraction（SDE）and were further analyzed by GC/MS.The results show that total 18 different compounds are isolated and identified from buffalo yoghurt,the total 16 different compounds are isolated and identified from holstein yoghurt.The main flavor compounds 2,3-Butanedione in buffalo and holstein yoghurt relative content is 2.95%,3.06%.

关 键 词：同时蒸馏萃取 GC-MS联用 水牛酸凝乳 黑白花牛酸凝乳 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] S823.91[轻工技术与工程—食品科学与工程]