赛里木传统酸奶品质评价及风味物质分析  

Analysis of Quality and Volatile Flavor Compounds in Sayram Ketteki

作　　者：何齐 李雪 冯倩 易鸳鸯 顾美英[2] 朱静[2] 孙建[2] 谭慧林 张志东 HE Qi;LI Xue;FENG Qian;YI Yuanyang;GU Meiying;ZHU Jing;SUN Jian;TAN Huilin;ZHANG Zhidong(College of Food Sciences and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;Institute of Microbiology,Xinjiang Academy of Agricultural Sciences/Xinjiang Key Laboratory of Special Environmental Microbiology,Urumqi 830091,Xinjiang,China;Food Safety Testing Center of Aksu Prefecture,Aksu Xinjiang 843000,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业科学院微生物应用研究所/新疆特殊环境微生物实验室,新疆乌鲁木齐830091 [3]阿克苏地区食品安全检测中心,新疆阿克苏843000

出　　处：《食品研究与开发》2023年第13期175-182,共8页Food Research and Development

基　　金：自治区公益性科研院所基本科研业务经费资助项目(KY2022035);新疆维吾尔自治区自然科学基金资助项目(2021D01F62);新疆维吾尔自治区区域协同创新专项(上海合作组织科技伙伴计划及国际科技合作计划)项目(2020E01007);国家重点研发计划项目(2018YFC1603400、2018YFC1603404)。

摘　　要：为进一步了解赛里木传统酸奶样品间品质差异,解析优质赛里木传统酸奶风味物质,该文从赛里木及周边采集12个传统酸奶样品,对酸奶营养成分、微量元素以及酸奶特性指标进行测定,并利用顶空固相微萃取-气相色谱-质谱技术,对其中优选酸奶挥发性物质进行分析。结果表明,12个赛里木传统酸奶样品营养成分和微量元素存在较大差别,其中,蛋白质、脂肪含量最大可达3.78%和3.57%,微量元素钙、镁最高分别可达173.7 mg/100 g和54.5 mg/kg。赛里木传统酸奶普遍表现酸度高和黏度高,最高分别可达201°T及7 325 mPa·s,其中H4样品因黏度高(7 325 mPa·s)、持水力强(80.74%)和风味好,被优选出进行风味物质分析,共检出挥发性物质22种,其中苯甲酸及1-辛烯-3-醇、异辛醇、3-羟基-2-丁酮、3-辛酮等为主要风味物质。To further understand the quality differences among traditional SayramKetteki samples and analyze the flavor compounds of high-quality traditional SayramKetteki,this study collected 12 traditional samples from Sayram town and surrounding areas.The nutritional composition,trace elements,and characteristic indexes of yogurt were determined,and the preferred volatile substances in yogurt were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry.The results showed that there were significant differences in nutritional composition and trace elements among the 12 traditional SayramKetteki samples.The maximum protein and fat content could reach 3.78%and 3.57%,respectively,while the maximum calcium content and magnesium content were 173.7 mg/100 g and 54.5 mg/kg,respectively.Traditional Sayram Ketteki generally exhibited high acidity and viscosity,with maximum values of 201°T and 7325 mPa·s,respectively.Among them,sample H4 was preferred for flavor compound analysis due to its high viscosity(7325 mPa·s),strong water-holding capacity(80.74%),and good flavor.A total of 22 volatile compounds were detected,among which benzoic acid,1-octen-3-ol,isoamyl alcohol,3-hydroxy-2-butanone,and 3-octanone were the main flavor compounds.

关 键 词：赛里木传统酸奶 酸奶品质 营养物质 气相色谱-质谱联用 挥发性风味物质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]