基于顶空固相微萃取-气相色谱质谱联用法结合ROAV技术分析不同乳饮料风味的物质基础及影响因素  

Analysis of the Material Basis and Factors Influencing the Flavour of Different Milk Beverages Based on Headspace Solid⁃Phase Microextraction(SPME)⁃Gas Chromatography⁃Mass Spectrometry(GC⁃MS)Coupled with ROAV Techniques

作　　者：闵捷 刘玉茹 宁淼 李云江 李慧[3] 贺凯茹 乌日娜[1] 赵三军 武俊瑞[1] MIN Jie;LIU Yuru;NING Miao;LI Yunjiang;LI Hui;HE Kairu;WU Rina;ZHAO Sanjun;WU Junrui(College of Food Science,Shenyang Agricultural University,Liaoning Engineering Research Center of Food Fermentation Technology,Shenyang Key Laboratory of Microbial Fermentation Technology Innovation,Shenyang 110866,Liaoning,China;Mengniu Dairy(Qiqihar)Company Limited,Qiqihar 161000,Heilongjiang,China;Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot 010010,Inner Mongolia,China)

机构地区：[1]沈阳农业大学食品学院,辽宁省食品发酵技术工程研究中心,沈阳市微生物发酵技术创新重点实验室,辽宁沈阳110866 [2]蒙牛乳业(齐齐哈尔)有限公司,黑龙江齐齐哈尔161000 [3]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特010010

出　　处：《食品研究与开发》2025年第7期149-157,共9页Food Research and Development

基　　金：国家自然科学基金项目(32172279);蒙牛乳业横向合作项目(202309186027032916);沈阳市科技创新平台项目(21-104-0-14、21-104-0-28)。

摘　　要：为探究不同乳饮料的特征风味物质基础及影响因素,采用顶空固相微萃取-气相色谱质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)法结合相对气味活度值(relative odor activity value,ROAV)测定分析8种乳饮料的挥发性风味物质、特征风味及其物质基础和影响因素。结果表明:8种乳饮料样本共检出62种挥发性物质,包括酸类15种、醛类11种、酮类8种、醇类7种、酯类10种、其他物质11种;酸类、醛类、酯类是主要的风味物质。8种乳饮料样本中共检测出18种关键香气成分,丁酸乙酯、己酸、香兰素、2-呋喃甲醇对总体香气贡献最大,推测其是导致乳饮料风味差异的关键风味物质。To investigate the material basis and influencing factors of the characteristic flavors of different milk beverages,this paper used headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with relative odor activity value(ROAV)to analyze the volatile flavor substances,characteristic flavors,and the material basis and influencing factors of eight kinds of milk beverages.The results showed that a total of 62 volatile substances were detected in the eight different kinds of milk beverage samples,including 15 acids,11 aldehydes,8 ketones,7 alcohols,10 esters,and 11 other substances.The acids,aldehydes,and esters were the main flavor substances.18 aroma components were detected in the eight different kinds of milk beverage samples,in which the ethyl butyrate,hexanoic acid,vanillin,and 2-furylmethanol contributed the most to the overall flavor.Therefore,they were presumed to be the key flavor substances leading to the differences in the flavor of milk beverages.

关 键 词：乳饮料 挥发性风味物质 顶空固相微萃取 气相色谱-质谱联用技术 相对气味活度值 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]