精制各阶段牛油风味研究  

Analysis of volatile composition of butter in each purification steps

作　　者：吕晓玲[1] 杨雪吟[1] 李津[1] 张涛[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《粮食与油脂》2011年第11期24-27,共4页Cereals & Oils

摘　　要：采用顶空一固相微萃取法提取精制各阶段牛油挥发性成分,用气相色谱—质谱进行分离鉴定。结果显示,毛牛油、脱酸牛油、脱色牛油、精制牛油分别含有54、56、63、26种挥发性成分,主要为烃、醇、醛,及以BHT为代表酚类物质,其次有酮、酸、醚、及少量杂环化合物检出。挥发性组分种类和含量存在较大差异,反映精制过程两方面作用:一方面,使一些产生不良、刺激性及体现脂肪氧化气味物质种类及含量明显减少;另一方面,对油脂原有优良风味物质也具有消减作用。Headspace solid phase micro-extraction （ HS-SPME ） followed by gas chromatography/ mass spectrometry was used to analyze the volatile composition of butter, which are sampled in different steps of purification. Totally 54,56,63 and 26 volatile compounds were identified in original butter, deacidification butter, bleached butter and refined butter, respectively. The volatile composition of butter mainly consisted of hydrocarbons, alcohols, aldehydes, BHT, which represents the phenols. Secondly, there are a few kinds of ketones, acids, ethers and heterocyclic compounds. The differences of volatile compositions show that the refining process reduced the bad, oxidized flavor and the compositions for typical fat flavor decreased significantly at the same time.

关 键 词：牛油 顶空-固相微萃取 GC—MS 挥发性成分 

分 类 号：TS225.2[轻工技术与工程—粮食、油脂及植物蛋白工程]