紫薯酸奶中挥发性物质分析  

Evaluation of Volatile Compounds in Purple Potato Yogurt

作　　者：吕瑜峰[1] 吴子健[1] 胡志和[1] 蔡跃华[2] 张斌[2] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]天津市食品研究所有限公司,天津301609

出　　处：《食品研究与开发》2015年第9期100-103,共4页Food Research and Development

基　　金：天津市科技计划项目(14ZCZDTG00023);天津市科技支撑计划项目(14ZCZDNC03100)

摘　　要：利用电子鼻技术和固相微萃取结合气相色谱-质谱检测技术法检测对比分析紫薯酸奶与普通酸奶的挥发性物质。研究表明:利用电子鼻检测并进行主成分分析可以有效地区分紫薯酸奶和普通酸奶;经气相色谱-质谱检测,紫薯酸奶和普通酸奶各有17种和15种物质,酸类物质均为两种酸奶的主要挥发性香气物质,区别不大,而醛类、酮类、醇类和酚类物质具有较为显著的差异。The electronic nose technology and solid phase micro-extraction combined with gas chromatography - mass spectrometry technique were used to analysis volatile compounds from purple potato yogurt and regular yogurt and compare the resuhs. Results showed that： electronic nose and latter principal component analysis could be utilized to effectively distinguish purple potato yogurt from regular yogurt; gas chromatography - mass spectrometry were used, and there were 17 kinds and 15 kinds of volatile compound in purple potato yogurt and regular yogurt respectively, acids were main volatile aromatic substance in both of them, and there was little difference, however, there were significant difference in aldehydes, ketones, alcohols and Phenols.

关 键 词：紫薯酸奶 电子鼻技术 固相微萃取 气相色谱-质谱 

分 类 号：O657.63[理学—分析化学] TS252.54[理学—化学]