基于电子鼻及电子舌结合SPME-GC-MS技术探究光照时间和杀菌方法对牛乳风味的影响  

Study on the Influence of Light Time and Sterilization Method on Milk Flavor by Electronic Nose and Electronic Tongue Combined with SPME-GC-MS Technology

作　　者：王娟 吴琪 俞兰秀 WANG Juan;WU Qi;YU Lan-xiu(CLASSY KISS Yogurt(Suzhou)Co.,Ltd.,Suzhou 215143)

机构地区：[1]卡士酸奶(苏州)有限公司,苏州215143

出　　处：《中国奶牛》2024年第10期41-47,共7页China Dairy Cattle

摘　　要：本研究以不同光照时间和杀菌方法处理的牛乳为研究对象,通过丙二醛含量初步表征不同光照时间下牛乳的脂肪氧化程度,再采用电子鼻及电子舌结合固相微萃取-气相色谱-质谱联用(SPME-GC-MS)技术解析牛乳风味物质的变化规律。结果表明,光照时间越长,丙二醛含量越高,牛乳脂肪氧化的程度越高。通过电子鼻电子舌分析发现,不同光照时间和杀菌方法处理的牛乳的气味和滋味差异显著。SPME-GC-MS结果表明,牛乳中挥发性风味物质的种类随着光照时间和热处理强度的增加而增加。计算香气活度值(OAV)发现,己醛、庚醛、壬醛和2-壬酮对牛乳的氧化风味贡献较大,其中己醛是贡献最大的物质;瞬时超高温杀菌牛乳风味的主要贡献物质为4,5-二甲基-3-羟基-2(5H)-呋喃酮、4-羟基-2,5-二甲基-3(2H)-呋喃酮、2-壬酮、乙酸、2-十一酮等,而巴氏杀菌牛乳风味的主要贡献物质为2-壬酮、2-十一酮、乙酸等。本研究明确了不同光照时间和杀菌方法对牛乳风味物质组成及其含量的影响,对实际生产有指导意义。In this study,milk treated with different light times and sterilization methods were taken as the research object,and the degree of fat oxidation of milk under different light times was preliminarily characterized by the content of malondialdehyde.Then electronic nose and electronic tongue combined with solid phase microextraction and gas chromatography-mass spectrometry(SPME-GC-MS)were used to analyze the changes of milk flavor substances.The results showed that the longer the illumination time,the higher the content of malondialdehyde,the higher the degree of milk fat oxidation.Through the analysis of electronic nose and electronic tongue,it was found that the smell and taste of milk treated with different light time and sterilization methods were significantly different.The results of SPME-GC-MS showed that the types of volatile flavor substances in milk increased with the increase of light time and heat treatment intensity.Aroma activity value(OAV)was calculated.It was found that caproaldehyde,heptyl aldehyde,nonylaldehyde and 2-nonylone contributed significantly to the oxidative flavor of milk,and caproaldehyde was the most important substance.The main contributing substances of instantaneous UHT milk flavor were 4,5-dimethyl-3-hydroxy-2(5H)-furanone,4-hydroxy-2,5-dimethyl-3(2H)-furanone,2-nonanone,acetic acid and 2-undecanone,while the main contributing substances of pasteurized milk flavor were 2-nonanone,2-undecanone and acetic acid.In this study,the effects of different light time and sterilization methods on the composition and content of milk flavor substances were clarified,which has guiding significance for practical production.

关 键 词：牛乳 电子鼻 电子舌 气相色谱质谱法 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]