固相微萃取-气质联用分析玉米煎饼的挥发性风味物质  

Solid phase micro- extraction combined with gas chromatography- mass spectrometry analysis of volatile flavor compounds of corn pancake

作　　者：朱力杰[1] 石月[1] 刘秀英[1] 王勃[1] 唐明礼 刘贺[1] 何余堂[1] 马涛[1] 

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品工业科技》2016年第10期102-105,122,共5页Science and Technology of Food Industry

基　　金：辽宁省农业领域青年科技创新人才培养计划(2015001)

摘　　要：本文以玉米煎饼为研究对象,采用顶空固相微萃取结合气相色谱-质谱,以4-甲基-2-戊醇为内标,分别对未发酵和自然发酵的玉米煎饼挥发性风味成分进行定性和定量分析,比较未发酵和自然发酵煎饼在风味上的差异。结果表明:未发酵玉米煎饼检测出15种挥发性物质,自然发酵玉米煎饼检测出22种挥发性物质,这些挥发性物质主要包括酮类、醛类、酯类、烯烃类、烷烃类和芳香类物质。经过发酵后玉米煎饼挥发性物质含量发生显著变化,醛类、酮类、烷烃类和芳香类化合物分别增加了1、2、4、2种,醛类化合物在所检出成分中占50%以上。In this work,corn pancake was research target,volatile flavor components of unfermented and naturally fermented corn pancake was carried out qualitative and quantitative analysis to compare unfermented and naturally fermented pancake flavor difference,by headspace solid phase micro- extraction combined with gas chromatography- mass spectrometry.4- methyl-2- pentanol was used as an internal standard. The results showed that unfermented corn pancake detected 15 kinds of volatile substances,naturally fermented corn pancakes detected 22 kinds of volatile substances,which included ketones,aldehydes,esters,alkenes,alkanes and aromatic substances.Flavor substances of two kinds of pancakes were analyzed and compared to understand the general type and content of volatile substances in corn pancakes.Volatile substances of fermented corn pancakes changed while ketones,aldehydes,alkanes and aromatic compounds were added 1,2,4,and 2 types,respectively.Aldehyde compounds occupied more than 50% proportion in the test component.

关 键 词：玉米煎饼 挥发性风味物质 顶空固相微萃取 气相色谱-质谱法 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]