甘薯配粉馒头与普通馒头挥发性物质的比较  

Comparing the volatile components of sweet potato steamed bun and ordinary steamed bun

作　　者：梁建兰[1] 石振鹏[1] 常学东[1] 

机构地区：[1]河北科技师范学院,秦皇岛066004

出　　处：《食品科技》2016年第12期109-113,共5页Food Science and Technology

基　　金：秦皇岛市科技攻关项目(2015-4)

摘　　要：为扩大甘薯开发利用的市场,利用实验室自制的甘薯颗粒全粉,将其与面粉以2:3的比例配粉,制出味道更好、营养价值更高的甘薯馒头。采用SPME-GC-MS对甘薯配粉馒头和普通馒头的挥发性物质进行提取和分析,通过对普通馒头和甘薯配粉馒头挥发性物质的比较,确定甘薯配粉馒头特有的香气。结果表明甘薯配粉馒头中的香气物质为37种,比普通馒头中的香气物质(28种)多,甘薯配粉馒头中特有的香气物质有沉香醇、壬醛、β-环柠檬醛、β-紫罗兰酮、二氢猕猴桃内酯、α-戊基-γ-丁内酯等,分别为馒头提供了玫瑰花香,柠檬型清香、果香等特有的香气。In order to increase the sweet potato utilization value, the sweet potato steamed bun was pre- pared with mix flour （the proportion of sweet potato granules powder and wheat flour was 2：3）. The potato steamed bun had better taste and high nutritional value. The volatile component in two kinds of buns was analyzed by SPME-GC-MS. The result showed that 37 aroma components in potato steamed buns were determined, as well as 28 aroma components in wheat buns. The special components in potato buns were the linalool, the pelargonic aldehyde, beta-the link citral, beta-the ionone, the dihydro kiwi fruit lac- tone, alpha-the amyl-gamma-butyrolactone and so on, while provided rose, lemon and fruit aromas.

关 键 词：甘薯颗粒全粉 馒头 挥发性物质 比较 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]