GCMS、GCOMS结合感官评价分析牦牛奶粉风味组分  

Analysis of volatile flavor compounds of yak milk powder by GC-MS,GC-O-MS combined with sensory evaluation

作　　者：迟雪露 潘明慧[1] Khalmetov Muratzhan 孙宝国[1] 王蓓[1] 艾娜丝[1] 

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心北京市食品添加剂工程技术研究中心北京市食品风味化学重点实验室,北京100048

出　　处：《食品工业科技》2017年第17期235-240,共6页Science and Technology of Food Industry

基　　金："十三五"国家重点研发计划重点专项(2016YFD0401100);北京工商大学两科基金培育项目(LKJJ2017-22);北京工商大学青年教师科研启动基金资助项目(QNJJ2016-16)

摘　　要：本实验以乙醚为萃取溶剂,采用同时蒸馏萃取法(SDE)提取牦牛奶粉中挥发性组分,结合气相色谱-质谱联用技术(GC-MS)和气相色谱-嗅闻-质谱(GC-O-MS),对牦牛奶粉中风味物质定性定量分析。通过8名感官评价人员对牦牛奶粉进行感官评价,奶粉样品色泽良好,其中奶香味、奶油味和甜味比较浓郁,有微弱咸味和煮熟味,无苦味、酸味及涩味。GC-MS和GC-O-MS共同检测出21种挥发性物质,包括酮类8种,醛类3种,烯烃类3种,醇类2种,杂环类2种,酚类2种,醚类1种。其中醇和酮类物质含量较高,分别为46.85μg/m L和38.63μg/m L。实验表明,GC-MS、GC-O-MS结合感官评价分析牦牛奶粉中的风味组分的方法是较为准确和高效的。In this study,we used simultaneous distillation extraction（SDE） to extract the volatile components of yak milk powder with ethyl ether as extraction solvent, and analyzed the volatile flavor compounds by gas chromatography-mass spectrometry （GC-MS） and gas chromatography-olfactometry-mass spectrometry（ GC-O-MS）.The sensory evaluation of yak milk powder was carried out by eight sensory evaluators, the results showed that the color of the sample was well, the flavor of milk, cream and sweet taste was intense.Meanwhile, the sample tasted a slight salty and cooked flavor, without bitter, sour and astringency flavor.In the yak milk powder, 21 kinds of volatile compounds were detected by GC- MS and GC-O-MS simultaneously, including 8 ketones,3 aldehydes,3 olefins, 2 alcohols, 2 heterocycles, 2 phenols, and 1 ether. Among them, alcohols and ketones were very abundant, the contents were 46.85 trg/mL and 38.63 txg/mL, respectively. This study indicated that the combination of GC-O-MS, GC-MS and sensory evaluation is very accurate and efficient on the analysis of yak milk powder＇ s flavor.

关 键 词：气相色谱-质谱联用(GC—MS) 气相色谱-嗅闻-质谱(GC-O-MS) 同时蒸馏萃取(SDE) 牦牛奶粉 挥发性组分 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]