GC-MS结合电子鼻检测微生物脂肪酶对乳品风味的影响  

Effect of Microbial Lipase on the Flavor of Dairy Products by GC-MS Combined with Electronic Nose

作　　者：白雪 杨爽 孟鑫 BAI Xue;YANG Shuang;MENG Xin(College of Food Science and Engineering,Jinzhou Medical University, Liaoning Province Meat Engineering Center,Jinzhou 121000, China)

机构地区：[1]锦州医科大学食品科学与工程学院,辽宁省肉类工程中心,辽宁锦州121000

出　　处：《食品工业科技》2018年第14期209-212,218,共5页Science and Technology of Food Industry

基　　金：辽宁省自然科学基金项目(2015010642); 锦州医科大学校长基金项目(Y2011B10); 食品学院教学项目; 2014年国家大学生创新课题(201410160033)

摘　　要：采用顶空固相微萃取技术对微生物脂肪酶处理前后乳品中的挥发性成分进行萃取,并结合电子鼻和气相色谱-质谱联用技术对乳品风味成分进行分析。结果表明:电子鼻能够较好区分微生物脂肪酶处理前后挥发性风味物质成分的变化,主成分分析法(PCA)进一步说明添加微生物脂肪酶能有效地改善乳品的风味;GC-MS检测出醛类、醇类、酸类、酮类等挥发性物质相对含量有所增加,乳品风味得到改善,并为乳制品风味的研究提供了技术支持和理论参考。Headspace solid-phase microextraction was used to extract the volatile components of dairy products before and after microbial lipase treatment.The flavor components of dairy products were analyzed by electronic nose and gas chromatographymass spectrometry.The results showed that the electronic nose could better distinguish the volatile flavor components before and after microbial lipase treatment.The principal component analysis（ PCA） further indicated that the addition of microbial lipase could effectively improve the flavor of dairy products.The detection of aldehydes,the relative content of alcohols,acids,ketones and other volatile substances increased,the flavor of dairy products was improved,and provided the technical support and theoretical reference for the research on the flavor of dairy products.

关 键 词：微生物脂肪酶 电子鼻 GC-MS 乳品 风味 

分 类 号：TS207.3[轻工技术与工程—食品科学]