响应面优化HS-SPME-GC-MS分析无乳糖牛乳挥发性风味物质  

Optimization of HS-SPME-GC-MS Method for Detection of Flavor in Lactose-free Milk by Response Surface Method

作　　者：李中柱 廖子嫣 王映斌 那治国[2] LI Zhongzhu;LIAO Ziyan;WANG Yingbin;NA Zhiguo(Kunming Xuelan Dairy Co.,Ltd.,Kunming,Yunnan 650217,China;College of Food Engineering,East University of Heilongjiang,Harbin,Heilongjiang 150066,China)

机构地区：[1]昆明雪兰牛奶有限责任公司,云南昆明650217 [2]黑龙江东方学院食品工程学院,黑龙江哈尔滨150066

出　　处：《农产品加工》2024年第8期83-89,共7页Farm Products Processing

基　　金：黑龙江省重点研发计划指导类项目(GZ20210166);黑龙江东方学院科研项目(HDFKY200101)。

摘　　要：为探究不同巴氏杀菌条件及4℃贮藏期内无乳糖牛乳风味物质的变化,以无乳糖牛乳为检测对象,采用顶空固相微萃取-气相色谱-质谱技术(Headspace solid phase microextractiongas,HS-SPME-GC-MS)测定其风味物质组成。以总峰面积为评价指标,考查了萃取时间、萃取温度和氯化钠用量对无乳糖牛乳风味物质萃取效果的影响,各因素对萃取效果的影响顺序为萃取温度>萃取时间>氯化钠用量。通过Box-behnken响应面试验得到无乳糖牛乳风味物质最佳萃取条件为萃取时间38 min,萃取温度92℃,氯化钠用量1.8 g,在该工艺下得到的总峰面积达到3.267×10^(8)。与对照组相比,无乳糖牛乳经巴氏杀菌后产生了烷烃类、酯类和酮类共计5种新的风味化合物,以酯类化合物为主;无乳糖牛乳在4℃贮藏期内产生了烷烃类、酯类、酮类和酸类共计8种风味化合物,以酯类化合物为主。研究结果可为分析无乳糖牛乳风味物质组成及改善其风味品质提供一定的理论基础。In order to explore the changes of flavor substances in lactose-free milk during different pasteurization conditions and storage period at 4℃,the composition of flavor substances in lactose-free milk was determined by headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).With the total peak area as the evaluation index,the effects of extraction time,extraction temperature and sodium chloride addition on the extraction efficiency of lactose free milk flavor substances were investigated.The order of the effects of each factor on the extraction effect was:extraction temperature>extraction time>sodium chloride addition.According to the Box-behnken response surface test,the optimal extraction conditions of lactose-free milk flavor substances were as follows:extraction time 38 min,extraction temperature 92℃,and sodium chloride content 1.8 g.The total peak area obtained under this process reached 3.267×10^(8).Compared with the control group,five new flavor compounds including alkane,ester and ketone were produced after pasteurization,mainly ester compounds.The lactose-free milk produced 8 flavor compounds including alkanes,esters,ketones and acids during storage at 4℃,mainly esters.The results of this study could provide a theoretical basis for analyzing the flavor composition of lactose-free milk and improving its flavor quality.

关 键 词：无乳糖牛乳 顶空固相微萃取(HS-SPME) 气相色谱-质谱法(GC-MS) 萃取条件 风味物质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]