固相微萃取与气质联用法分析沙琪玛储存过程中挥发性风味成分变化  

Profiling Flavor Compounds of Sachima during Storage Using Solid-phase Microextraction Gas Chromatograph-mass Spectrometry(SPME-GC-MS)

作　　者：王彦蓉[1] 丛懿洁[1] 崔春[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2012年第2期218-222,共5页Modern Food Science and Technology

基　　金：粤港关键领域重点突破项目(2009A02070002)

摘　　要：采用固相微萃取与气质联用法分析沙琪玛储存过程中挥发性风味成分变化情况,结果表明:沙琪玛挥发性风味成分含量较高的是醛、酮和酯类化合物,还有一些杂环化合物。沙琪玛储存过程中,直链醛类化合物相对含量增加,表明油脂出现了一定程度的氧化;酮类和酯类化合物含量呈明显的下降趋势,导致沙琪玛香味散失;麦芽酚和吡嗪类化合物相对含量增加,表明储存过程中美拉德反应仍在进行;乙醇含量减少,影响沙琪玛整体香味协调性。The profiling flavor compounds of Sachima during storage were extracted and determined by solid phase microextraction-gas chromatography-mass spectrometry （SPME-GC-MS）. The results showed that the major volatile components of Sachima were aldehydes, ketones, esters and heterocyclic compounds. Among these flavor components, the relative content of linear-chain aldehydes increased, indicating the oxidation of Sachima lipids during storage; the relative content of ethanol, ketones and esters decreased, resulting the fragrance loss of Sachima; the relative content of maltol and pyrazines increased, which indicated that Maillard reaction was still proceeding during storage; the decrease of ethanol influences the fragrance coordination of Sachirna.

关 键 词：沙琪玛 固相微萃取 气相色谱-质谱 挥发性风味物质 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.63[轻工技术与工程—食品科学与工程]