全脂乳与脱脂乳挥发性风味成分对比分析  

Comparative Analysis of Volatile Flavour Composition in Whole Milk and Skim Milk

作　　者：艾娜丝[1,2] 仝令君 张晓梅[1,2] 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11期1-6,共6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：HS-SPME结合GC/MS对比分析全脂乳(WM)和脱脂乳(SM)的挥发性风味成分。结果表明,50/30μm CAR/PDMS/DVB萃取纤维萃取得到的全脂乳、脱脂乳的挥发性风味物质的种类与65μm PDMS/DVB相当,即:全脂乳11种,脱脂乳8种,只是在萃取含量上有差异。因此,相对于65μm PDMS/DVB而言,50/30μm CAR/PDMS/DVB较适合乳风味挥发性物质的萃取。HS-SPME结合GC-O对比分析全脂乳和脱脂乳的呈香组分结果显示,脱脂乳中未发现香气强度较高的呈香成分。而在全脂乳中辛酸(清香)、癸酸(油脂味)香气强度较高。这些结果能为全脂乳和脱脂乳的风味物质组成提供有用信息。Volatile flavour components in whole milk （WM） and skim milk （SM） were analyzed by solid-phase microextraction gas chromatog-raphy-mass spectrometry （HS-SPME-GC-MS）. Between the two extraction fibers of SPME （65 μm PDMS/DVB and 50/30 μm CAR/PDMS/DVB）, the SPME with 50/30 μm CAR/PDMS/ DVB fiber extracted 1 land 8 compounds comparative with 65 μm PDMS/DVB in whole milk and skim milk, re- spectively. The fiber （50/30 μm CAR/PDMS/DVB） on the amount of volatile profiles was higher than 65 μm PDMS/DVB fiber. So, 50/30μm CAR/PDMS/DVB fiber was the most suitable for extracting volatile components from milk. With the method of HS-SPME combined with GC-O, there were no compounds gave the large contri- bution to the flavor of skim milk. However, compounds octanoic acid （fragrant the large contribution to the flavor of whole milk. All these results would offer v position and the flavour of whole and skim milk. ） and decanoic acid （oily） gave aluable information for the com-position and the flavour of whole and skim milk.

关 键 词：全脂乳(WM) 脱脂乳(SM) 顶空固相微萃取(HS-SPME) 挥发性风味成分 气相色谱-质谱(GC-MS) 气相色谱-嗅闻(GC-O) 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]