SDE与SAFE分析全脂巴氏乳挥发性成分  

Analysis of Volatile Components in Pasteurized Whole Milk by SDE and SAFE Combining with GC-MS

作　　者：艾娜丝[1,2] 张晓梅[1,2] 仝令君 王静[2] 孙宝国[2] 郑福平[2] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]北京工商大学食品学院,食品营养与人类健康北京高精尖创新中心/北京市食品风味化学重点实验室,北京100048

出　　处：《食品研究与开发》2016年第10期109-112,5,共4页Food Research and Development

基　　金：国家“863”计划项目(2011AA100903);北京市高等学校高层次人才引进与培养计划项目(CIT&TCD20130309,IDHT20130506)

摘　　要：采用同时蒸馏萃取与溶剂辅助风味蒸发法萃取分析巴氏全脂乳的挥发性成分,用气相色谱-质谱联用(GC-MS)对挥发性成分进行了分析。结果表明同时蒸馏萃取法以二氯甲烷为萃取溶剂时鉴定出8种成分,以乙醚为萃取溶剂时鉴定出6种成分;溶剂辅助风味蒸发法鉴定出8种,两种方法共计鉴定出14种挥发性成分,其中酸类8种、醛类1种、醇类2种、酯类2种、其它类1种,其中含量较大的有己酸、辛酸、癸酸、月桂酸、肉豆蔻酸等。Volatile compounds extracted by simultaneous distillation extraction（SDE） and solvent assisted fla-vor evaporation （SAFE） from pasteurized whole milk were analyzed by gas chromatography-mass spectrometry （GC-MS）. In SDE and SAFE analysis, 8 compounds were both identified with dichloromethane as extraction solvent respectively, while a total of 6 compounds were identified in the extraction of ethyl ether. Totally, 14 volatile compounds were obtained by these two kinds of methods, including 8 fatty acids, 1 aldehyde, 2 alco-hols, 2 esters, and 1 other compound. The prominent compounds were hexanoic acid, octanoic acid, decanoic acid, lauric acid,myristic acid, etc.

关 键 词：巴氏全脂乳 同时蒸馏萃取 溶剂辅助风味蒸发 气质联用 挥发性成分 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]