基于全二维气相色谱质谱法对全脂乳粉在不同水合工艺下挥发性成分的分析  

Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry

作　　者：刘媛 靳春平 贾志磊 付永猛 安保森 徐飞鸿 付瑞东 王萍 邹强[2] 李启明 LIU Yuan;JIN Chunping;JIA Zhilei;FU Yongmeng;AN Baosen;XU Feihong;FU Ruidong;WANG Ping;ZOU Qiang;LI Qiming(Dairy Nutrition and Function Key Laboratory of Sichuan Province,Sichuan Engineering Laboratory for High-quality Dairy Product Preparation and Quality Control Technology,New Hope Dairy Corporated Limited Company,Chengdu 610000,China;College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Qingdao Newhope Dairy Company,Qingdao 266000,China)

机构地区：[1]乳品营养与功能四川省重点实验室,四川省优质乳品制备与质量控制技术工程实验室,新希望乳业股份有限公司,四川成都610000 [2]成都大学食品与生物工程学院,四川成都610106 [3]青岛新希望琴牌乳业有限公司,山东青岛266000

出　　处：《食品工业科技》2023年第11期297-305,共9页Science and Technology of Food Industry

基　　金：乳制品及牛肉制品精深加工关键技术研究与产业化应用示范(2020YFN0153)。

摘　　要：为了优化全脂乳粉水合工艺,探究低温水合对复原乳风味影响,本研究采用顶空固相微萃取(Headspace solid phase microextraction,HS-SPME)结合全二维气相色谱质谱法(Comprehensive two-dimensional gas chromatography-mass spectrometry,GC-GC-MS)考察全脂乳粉单段水合(55℃水合30 min)和两段水合(55℃水合30 min后4℃水合4、8、12 h)工艺条件下复原乳主要挥发性化合物相对含量,并利用ROAV法和主成分分析法分析挥发性物质对复原乳的风味贡献。结果表明:四组复原乳样品共鉴定出醇、醚、呋喃等9大类挥发性物质共68种,十二醇、正己醛、正辛醛、壬醛、反-2-辛烯醛、癸醛、反式-2-壬醛为四组复原乳共有的特征风味物质,醛类化合物对复原乳特征风味的贡献大于其他挥发性化合物;通过主成分分析,将单段水合复原乳与两段水合复原乳进行了良好区分,增加工序4℃水合工艺有利于降低1-辛烯-3-醇、十二醇、反式-2-癸烯醛造成的异味,其中4℃水合8 h最有利于提升复原乳有益风味,为最佳水合工艺。该结果为工业化复原乳的生产提供参考依据。In order to optimize the rehydration process of whole milk powder and explore the effect of low temperature rehydration on the flavor of reconstituted milk,headspace solid phase microextraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography-mass spectrometry(GC-GC-MS)was used in this study.The percentage of main volatile compounds in the reconstituted milk was investigated under the process conditions of single-stage rehydration(55℃for 30 min)and two-stage rehydration(4℃for 4,8 and 12 h after rehydration 55℃for 30 min).The ROAV method and principal component analysis were used to analyze the flavor contribution of volatile substances to the reconstituted milk.The results showed that a total of 68 kinds of volatile substances divided into 9 types,such as alcohol,ether and furan were identified in the 4 groups of reconstituted milk samples.Among these substances,dodecanol,n-hexanal,n-octaldehyde,nonanal,trans-2-octenal,decanal,and trans-2-nonanal were the common characteristic flavor substances in the four groups of reconstituted milk,the contribute of aldehydes to the reconstituted milk was more than that of other volatile compounds.The single-stage hydration reconstituted milk was well differentiated from the two-stage hydration reconstituted milk by principal component analysis.The rehydration process at 4℃was beneficial to reduce the smell caused by 1-octene-3-alcohol,dodecanol and trans-2-decenoaldehyde.The rehydration process at 4℃for 8 h was the most beneficial to improve the beneficial flavor of the reconstituted milk,which was the best rehydration process.The results could provide a reference for the industrial production of reconstituted milk.

关 键 词：全二维气相色谱质谱法 复原乳 挥发性物质 ROAV 值 主成分分析 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]