浆水传统酿制过程中挥发性物质的动态变化  

Dynamic changes of volatile components in whey during traditional brewing processing

作　　者：李宏珍[1] 贠建民[1] 贾亚莉[1] 赵风琴[1] 赵小瑞 漆倩涯 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与机械》2016年第6期29-33,共5页Food and Machinery

基　　金：甘肃省科技支撑计划(编号:1304FKCN063);甘肃农业大学青年导师基金(编号:GSU-QNDS-201205)

摘　　要：采用顶空固相微萃取结合气相色谱—质谱(HS—SPME—GC—MS)法分析浆水发酵过程挥发性物质的变化。结果表明:在发酵期间,共检出挥发性物质56种,主要为醇类(19种)、烃类(17种)、醛酮类(9种)、酯类(6种)、酸类(2种)。在发酵0,24,48,72,96h时发酵液中分别检出挥发性物质24,29,34,34,36种,其中共有成分12种。随发酵的进行,挥发性物质的种类逐渐增多且新增酯类物质。发酵前期,醇类、烃类的相对含量有所下降,酯类和酸类的相对含量显著上升,而在发酵后期,各类物质的相对含量变化较小。此外,在发酵阶段醛酮类物质的相对含量变化较小。其中双戊烯、乙酸乙酯、己醛、蒎烯、苯乙醇、正己醇、乙酸、乙酸丙酯对浆水风味的形成贡献较大。Volatile compounds in whey sample in different stages during traditional brewing processing were analyzed by headspace solid phase micro-extraction（HS—SPME）and gas chromatographymass spectrum（GC—MS）technique.The results indicated that 59 kinds of volatile components were identified,including alcohols,olefins,aldehydes and ketones,esters,acids.Totally 24,29,34,34 and 36 kinds of volatile components were identified in whey samples fermented for 0,24th,48th,72th,and 96th hours,respectively.Among them,twelve volatile compounds were common to the five samples.With the fermentation,the amounts of volatile components were increased,and esters were newly detected.The relative contents of alcohols and olefins were decreased,whereas the relative contents of esters and acids were increased at the fermentation early stage.However,the relative contents of all kinds of volatile components changed slightly at the post-fermentation stage.In addition,the relative contents of aldehydes and ketones had no obviously changed.Among these volatile compounds,dipentene,ethyl acetate,hexanal,pinene,phenethyl alcohol,hexyl alcohol,acetic acid,propyl acetate had an important contribution to the flavor of whey during the fermentation processing.

关 键 词：浆水 挥发性物质 动态变化 

分 类 号：TS201.3[轻工技术与工程—食品科学]