工业制麦过程挥发性醛类的鉴定与变化规律分析  

Analysis of the changing pattern of volatile aldehydes from an industrial scale malting process

作　　者：董亮[1,2] 李峰[3] 付月 徐凯 苏宏旭 赵长新[2] 史仲平[1] 

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]大连工业大学生物工程学院,辽宁大连116034 [3]抚顺师范高等专科学校生化系,辽宁抚顺113000 [4]沈阳化工学校应用化学系,辽宁沈阳110122 [5]中粮砉芽大连有限公司研发中心.辽宁大连116000

出　　处：《食品工业科技》2014年第8期122-125,130,共5页Science and Technology of Food Industry

摘　　要：利用固相微萃取与气质联用技术分析鉴定了酿造大麦工业制麦过程中挥发性醛类物质的组成。共分析鉴定出15种挥发性醛类物质,绝大部分醛类都存在于整个制麦过程。通过对醛类挥发物的定量分析发现,热干燥和焙焦过程对醛类含量影响较大,主要表现为使其含量减少,正己醛、壬醛、反-2-辛烯醛含量在整个制麦过程呈现出先增加后减少的趋势;乙醛、异丁醛、正辛醛的含量在整个制麦过程呈现出波动下降的趋势;2-甲基丁醛的含量在制麦开始时基本保持不变,制麦后期其含量快速增加后又迅速降低;异戊醛的含量基本上保持不变。Volatile aldehydes identified from malting process were investigated by solid phase microextraction（SPME） combined with GC-MS. A total of fifty volatile aldehydes were identified,and most of these aldehydes survived in the whole malting process. As a result, it had a big influence for the kilning and roasting process to the content of aldehydes,which made the content of aldehydes deceased during this process.The concentration of hexanal,nonanal,E-2-octenal increased at the beginning of malting,then decreased in the following stage. Meanwhile,the content of acetaldehyde,octanal,2-methyl-propanal deceased steply.The concentration of 2-methly-butanal did not changed at the beginning of malting,then jumped to a high level at the end of malting. And the concentration of 3-methyl-butanal did not change during the whole process.

关 键 词：制麦 麦芽 挥发性物质 醛类 

分 类 号：TS207.3[轻工技术与工程—食品科学]