采用GC-MS技术对不同产地天然可可脂风味物质的分析  

Analysis on flavor substance of different origin cocoa butter by GC-MS

作　　者：李晓燕[1] 章宇宁[1] 刘俊英[1] 

机构地区：[1]北京电子科技职业学院,北京100029

出　　处：《食品科技》2013年第5期125-129,共5页Food Science and Technology

基　　金：国家改革试点项目(PXM2011_014306_113940);北京电子科技职业学院重点科技课题(YZK2010006)

摘　　要：为了研究气候条件对可可脂风味的影响,采用顶空固相微萃取GC-MS技术对3种不同产地的天然可可脂主要香气成分进行分析,共鉴定出94种香气成分,其中申德可可脂、艾菲可可脂、不二可可脂分别检出67、30、61种香气成分。申德可可脂主要香气成分为己酸乙酯(42.59%)、辛酸乙酯(5.74%)、丁酸乙酯(4.41%);艾菲可可脂主要香气成分为己酸乙酯(20.42%)、乙酸乙酯(5.38%)、乙酸-2-苯乙酯(4.93%);不二可可脂主要香气成分为己酸乙酯(14.11%)、乙酸乙酯(9.10%)、丁酸乙酯(4.11)。在研究中还检出多种醛类、萜烯类及杂环类香气物质。因此申德可可脂具有花果香味,艾菲可可脂具有纯正的奶油可可香味,不二可可脂具有清淡的水果香味。In order to study the impact of climate conditions on cocoa butter flavor, headspace solid phase micro-extraction was used by GC-MS analysis of natural cocoa butter aroma components of different origin. A total of 94 kinds of aroma components were identified, including Shende cocoa butter, Effie cocoa butter, and Fuji cocoa butter. 67, 30 and 61 kinds of aroma components were detected, respectively. Shende cocoa butter aroma components were hexanoic acid ethyl ester （42.59%）, ethyl octanoate （5.74%）, ethyl butyrate （4.41%）; Effie cocoa butter aroma components were ethyl caproate （20.42%）, ethyl acetate （5.38%）, acetic acid-2-phenethyl ester （4.93%）; Fuji cocoa butter aroma components were hexanoic acid ethyl ester （14.11%）, ethyl acetate （9.10%）, ethyl butyrate （4.41%）. A variety of aldehydes, terpenes and heterocyclic aroma substances were also detected in the study. Therefore, Shende cocoa butter with a floral aroma. The Effie cocoa butter has a pure creamy cocoa flavor and Fuji cocoa butter has a light fruit flavor.

关 键 词：固相微萃取 气相色谱-质谱(GC-MS) 可可脂 香气成分 

分 类 号：TS274[轻工技术与工程—农产品加工及贮藏工程]