两种焦糖色的特征风味成分和4-甲基咪唑分析  

Analysis of characteristic flavor components and 4-methylimidazole in two kinds of caramel colors

作　　者：林琪 金涛 罗睿林 金发明 张琦弦[1] 姚开[1] 何强[1] 迟原龙[1,3] LIN Qi;JIN Tao;LUO Ruilin;JIN faming;ZHANG Qixian;YAO Kai;HE Qiang;CHI Yuanlong(Healthy Food Evaluation Research Center,College of Light Industry,Textile and Food Engineering,Sichuan University,Chengdu 610065,China;Mianzhu Tumen Food Company,Deyang 618200,China;Chengdu Food and Drug Administration Research Institute,Chengdu 610041,China)

机构地区：[1]四川大学轻纺与食品学院健康食品科学评价研究中心,四川成都610065 [2]绵竹市土门食品厂,四川德阳618200 [3]成都市食品药品检验研究院,四川成都610041

出　　处：《中国测试》2018年第7期51-55,共5页China Measurement & Test

基　　金：成都市产业集群协同创新重大项目(2016-XT00-00031-NC)

摘　　要：采用固相微萃取-气相色谱-质谱联用技术分析普通法和亚硫酸铵法焦糖色的挥发性成分和特征风味物质,并采用高效液相色谱法测定两种焦糖色中的主要危害物质4-甲基咪唑。结果显示,普通法焦糖色和亚硫酸铵法焦糖色中挥发性成分种类分别为35种和25种,挥发性物质总含量分别为663μg/kg和175μg/kg,风味成分总含量分别为493μg/kg和164μg/kg,表明普通法焦糖色具有更优良的风味。普通法焦糖色的特征风味成分为乙酸、糠醇、2-乙酰呋喃、2-吡咯甲醛、5-甲基糠醛和N-糠基吡咯;亚硫酸铵法焦糖色为5-甲基糠醛、糠醇、2-吡咯甲醛、2-乙酰呋喃和呋喃酮。普通法和亚硫酸铵法焦糖色中的4-甲基咪唑的含量分别为1.49 mg/kg和1.75 mg/kg,远低于国家限量标准(200 mg/kg),表明这两种焦糖色都具有较高的安全性。The volatile components and characteristic flavors in caramel colors prepared by common method(CC-C)and sulfite ammonia method(CC-SA)were determined by solid phase micro-extraction and gas chromatography-mass spectrometry.4-methylimidazole,the main hazardous substance,in these two caramel colors was determined by high performance liquid chromatography.35 and 25 kinds of volatile components were found in CC-C and CC-SA,and the total content of volatile components were 663μg/kg and 175μg/kg,and the total content of flavor components were 493μg/kg and 164μg/kg,respectively,indicating that CC-C has better flavor.The characteristic flavor components of CC-C were acetic acid,2-furanmethanol,2-acetylfuran,pyrrole-2-carboxaldehyde,5-methyl furfural and N-furfuryl pyrrole,while those of CC-SA were 5-methyl furfural,2-furanmethanol,pyrrole-2-carboxaldehyde,2-acetylfuran and furanone.The 4-methylimidazole contents in CC-C and CC-SA were 1.49 mg/kg and 1.75 mg/kg,much lower than the national limit(200 mg/kg),showing good safety of the caramel colors.

关 键 词：焦糖色 普通法 亚硫酸铵法 特征风味成分 4-甲基咪唑 

分 类 号：TS264.4[轻工技术与工程—发酵工程] O657.7[轻工技术与工程—食品科学与工程]