不同段式婴儿配方奶粉香气特征及主要香味物质比较  

Comparison of Aroma Characteristics and Main Aroma Substances in Three Infant Formulas from Different Stage

作　　者：胡馨予 李若彤 张文欣 王春光 蒋士龙 张永久 朱保庆[1] 李懿霖 HU Xinyu;LI Ruotong;ZHANG Wenxin;WANG Chunguang;JIANG Shilong;ZHANG Yongjiu;ZHU Baoqing;LI Yilin(Beijing Key Laboratory of Forestry Food Processing and Safety,Department of Food Science,College of Biological Sciences and Technology,Beijing Forestry University,Beijing 100083,China;Heilongjiang Feihe Dairy Co.,Ltd.,Beijing 100015,China)

机构地区：[1]北京林业大学生物科学与技术学院食品科学系,林业食品加工与安全北京市重点实验室,北京100083 [2]黑龙江飞鹤乳业有限公司,北京100015

出　　处：《食品工业科技》2023年第10期320-329,共10页Science and Technology of Food Industry

基　　金：北京林业大学科技创新计划项目(2021ZY65)。

摘　　要：婴幼儿配方奶粉成为母乳外广泛应用的婴儿食品,其香气特征在很大程度上反映了产品的感官质量,影响了消费者的购买意愿。按照不同月龄,婴幼儿配方奶粉可以分为1段(0~6个月)、2段(6~12个月)、3段(12~24个月)等段式。本研究组合应用定量描述分析(quantitative descriptive analysis,QDA)、气相色谱-嗅闻-质谱(gas chromatography-olfactometry-mass spectrometry,GC-O-MS)技术及气相色谱静电场轨道阱高分辨质谱(gas chromatography-Orbitrap-mass spectrometry,GC-Orbitrap-MS)等技术研究了不同段式婴幼儿配方奶粉的香气特征及主要香味物质。结果表明,不同段式的奶粉的香气轮廓存在明显差异;特别是奶香味、鱼腥味、豆腥味、整体腥味等4种属性存在极显著差异(P<0.01),甜香、谷物味等2种属性存在显著差异(P<0.05);GC-OMS分析共鉴定到24种关键化合物,其中醛类化合物达到15种,酮类化合物有4种,醇类化合物4种及1种呋喃类化合物;对3个样品进行GC-Orbitrap-MS分析,共鉴定到包括18种醛类、9种酮类、6种醇类等在内的47种化合物,覆盖了GC-O-MS鉴定到的所有化合物;GC-Orbitrap-MS鉴定的化合物中有41种化合物在3个段式样品间具有显著差异。综上,不同段式婴幼儿配方奶粉的香气轮廓和主要呈香组分存在差异,本研究的开展为婴幼儿配方奶粉产品感官品质控制和提升提供了依据。Infant formula has widely used as infant food besides human milk.The aroma characteristics determine the sensory quality of this product and the purchase intention of consumers to a great extent.It was generally developed infant formula products into 1-stage(for babies at 0~6 months),2-stage(6~12 months)and 3-stage(12~24 months).In this study,a combination of quantitative description analysis(QDA),gas chromatography olfactory mass spectrometry(GC-O-MS)and gas chromatography high-resolution mass spectrometry(GC-Orbitrap-MS)was used to study the aroma characteristics and the aroma compounds composition in infant formulas with three different stages.The results showed that,there were significant differences in the aroma profiles of different stages of milk powder.There was a significant difference(P<0.01)in'milky','fishy','beany','over off-flavor',the four attributes,and a significant difference(P<0.05)in'sweety'and'cereal'the two attributes.A total of 24 key compounds were identified by GC-O-MS analysis,including 15 aldehydes,4 ketones,4 alcohols and 1 furan.47 compounds including 18 aldehydes,9 ketones and 6 alcohols were identified by using GCOrbitrap-MS,covering all the 24 components identified by GC-O-MS.The contents of 41 out of the 47 compounds were significantly different among the three samples studied.This study would provide a basis for controlling and improving the sensory quality of infant formula.

关 键 词：婴幼儿配方奶粉 定量描述分析(QDA) 气相色谱-嗅闻-质谱技术(GC-O-MS) 气相 色谱静电场轨道阱高分辨质谱(GC-Orbitrap-MS) 醛类化合物 

分 类 号：TS207.3[轻工技术与工程—食品科学]