基于SPME-GC-MS法分析发酵乳中挥发性风味物质  

Volatile compounds analysis in fermented milk by GC\MS and SPME

作　　者：周亭亭[1] 王丹[1] 陈永福[1] 孙天松[1] 张和平[1] 丹彤[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018

出　　处：《中国乳品工业》2017年第3期4-8,共5页China Dairy Industry

基　　金：国家自然科学基金项目(31471711;31460446);公益性行业(农业)科研专项(201203009)

摘　　要：利用固相微萃取-气质联用技术(SPME-GC-MS)检测嗜热链球菌(Streptococcus thermophilus)IMAU20537和德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)IMAU20240的单菌发酵乳和二者复配发酵乳贮藏期间的挥发性风味物质。结果表明:三种发酵乳的风味物质包括酸类、醇类、醛类、酮类、酯类、含氮化合物和芳香族及其衍生物。其中,酮类化合物在S.thermophilus IMAU20537发酵乳风味物质中种类最多,占种类总量的27.27%;醛类化合物在L.delbrueckii subsp.bulgaricus IMAU20240发酵乳中种类最多,为20.83%;复配发酵乳中酮类和醛类化合物的种类相同,均占22.73%;而且三种发酵乳在贮藏不同时间内相对峰面积最高的物质均是酮类化合物。分析发现,复配发酵乳在贮藏期间的风味物质种类较两株单菌的发酵乳增多,其中,一些主要的风味化合物如乙醛、乙酸、双乙酰、乙偶姻等对于构成其特征风味具有重要作用。This study utilized SPME-GC-MS to analyze the flavor substances in three kinks of milk samples that were fermented with Strep- tococcus thermophilus IMAU20537, Lactobacillus delbrueckii subsp, bulgaricus IMAU20240 and their mixed fermentation, respectively. The flavour compouds of the three kinds of fermented milk were made up of acids, alcohols, esters, aldehydes, ketones, nitrogen compounds, aromatic and its derivatives. The ketones constituted the largest proportion （27.27%） among all these volatile flavor substances in the milk fermented with S. thermophilus IMAU20537; in the yorgurt of L. delbrueckii subsp, bulgaricus IMAU20240, the aldehydes accounted for the greatest percentage of the flavor substances, which was 20.83%; both the ketones and aldehydes were 22.7% of flavor substances in the mixed fermentation. And the ketone compounds was the highest relative content during storage in these kinds of fermented milk. Comparing with monoxenie fermentation, the mixed fermented milk had more categories of flavor. Some of the major flavor compounds such as acetaldehyde, acetic acid, diacetyl, acetoin played an important role in constituting the characteristics of flavor.

关 键 词：SPME-GC—MS 肓配发酵乳 挥发性风味物后 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]