顶空固相微萃取-气质联用对比分析紫糯配粉与普通馒头的挥发性成分  

Analysis of Volatile Compounds of Purple Waxy Flour and Common Steamed Bread by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

作　　者：吴澎[1] 崔婷婷[1] 王超[2] 周涛[2] 单长松[1] 张宪省[3] 董玉秀[3] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018 [2]山东农业大学园艺工程学院,泰安271018 [3]山东农业大学生命科学学院,泰安271018

出　　处：《中国粮油学报》2016年第1期127-132,共6页Journal of the Chinese Cereals and Oils Association

基　　金：山东省良种工程课题(2012006)

摘　　要：采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)对紫糯配粉与普通馒头的挥发性物质进行提取、鉴定与分析。结果表明:馒头加工过程中挥发性成分物质共检测出61种。紫糯配粉馒头与普通馒头检测出25种共有成分;紫糯配粉面团与普通发酵面团分别检测出30和27种挥发性物质,其中23种共有成分中含量较高的物质;紫糯配粉与普通小麦面粉检测出22种共有成分。紫糯配粉特殊香气的来源应为紫糯配粉中高含量的特有物质苊烯、正辛醇、正己醇。Headspace solid- phasemicroextraction （HS- SPME） combined with gas chromatography and mass spectrometry have been applied for the experiment in the paper. The volatile compounds in purple waxy and the common wheat flours, fermented dough and steamed breads have been extracted, identified and analyzed. The results showed that 61 kinds of volatile compounds during processing steamed bread could be identified. A total 25 kinds of volatile compounds were determined to belong to purple waxy and common wheat steamed breads . 23 kinds of volatile compounds were fermented dough which were made with wheat flours from purple waxy and common wheat. 22 kinds of volatile compounds were purple waxy and common wheat flours. Acenaphthylene, 1 - Octanol and 1 - Hexanol with high content were regarded as the sources of special aroma in purple waxy flours.

关 键 词：馒头 挥发性成分 顶空固相微萃取 气相色谱-质谱联用 

分 类 号：S5[农业科学—作物学]