基于GC-IMS分析比较不同类型原乳与发酵乳的挥发性物质成分  

Comparison of different types of raw milk based on GC-IMS analysis and fermented milk for volatile matter composition

作　　者：冀权 马金梅 张海燕[1,2] 王燕红 翟茹 聂明霞 江启健 潘琳 JI Quan;MA Jinmei;ZHANG Haiyan;WANG Yanhong;ZHAI Ru;NIE Mingxia;JIANG Qijian;PAN Lin(College of Food Science and Engineering,Ningxia University,Yinchuan 750021,China;Ningxia Key Laboratory of Food Microbiology Application Technology and Safety Control,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品科学与工程学院,银川750021 [2]宁夏食品微生物应用技术与安全控制重点实验室,银川750021

出　　处：《中国乳品工业》2024年第9期34-41,共8页China Dairy Industry

基　　金：宁夏回族自治区重点研发计划项目(2020BBF02023);宁夏回族自治区重点研发计划(引才专项)(2020BEB04014);第五批“自治区青年科技人才托举工程”科研项目;宁夏自然科学基金委员会(2021AAC03023)。

摘　　要：乳制品中的风味物质是衡量乳制品感官品质的重要指标。采用GC-IMS分析包括牛乳、牦牛乳、山羊乳、骆驼乳在内的不同类型原乳发酵前后的风味物质成分变化情况,同时对采集到的挥发性风味物质数据进行主成分分析。结果表明,牛乳、牦牛乳、山羊乳、骆驼乳原乳分别检测出包括酸类、酮类、醇类、酯类在内的41、43、41、38种挥发性物质。发酵后检测出酸类、烷烃类、酯类、酮类、醛类、醇类等200余种挥发性物质。酸类物质,如丙酸、庚酸等,酮类物质,如2-十一烷酮、2-十三烷酮、2-十五烷酮等,醇类和酯类物质的种类和含量在发酵前后都会有所变化。通过指纹图谱及主成分分析结果也表明不同乳发酵前后其风味物质分布差异明显不同的原因可能是酸类、酮类、酯类在种类和数量上的差异所导致。文章为发酵乳感官品质控制提供理论依据。The flavor substances in dairy products are an important indicator of the sensory quality of dairy products.In this experiment,GC-IMS was used to analyze the changes of flavor substances before and after fermentation of different types of raw milk,including cow's milk,yak milk,goat milk and camel milk,and principal component analysis is performed on the collected volatile flavor substance data.The results showed that 41,43,41 and 38 volatile substances including acids,ketones,alcohols and esters were detected in cow's milk,yak milk,goat's milk and camel milk;After fermentation,more than 200 volatile substances such as acids,alkanes,esters,ketones,aldehydes,alcohols and so on were detected;Acids,such as propionic acid,heptanoic acid,etc.;The types and content of ketones,such as 2-undecanodone,2-tridecaneone,2-pentadecanone and other alcohols and esters,will change before and after fermentation.The results of fingerprinting and principal component analysis also showed that the reasons for the obvious differences in the distribution of flavor substances before and after fermentation of different milk could be caused by the differences in the types and quantities of acids,ketones and esters.This artide study aim to provide a theoretical basis and reference for the sensory quality control of fermented milk.

关 键 词：乳 发酵乳 挥发性物质成分 气相-离子迁移谱法 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]