摘要
采用顶空固相微萃取(SPME)结合气质联用(GC/MS)分析技术研究了兰州鲜百合、百合酸奶的挥发性风味成分。结果表明,原料鲜百合共鉴定出66种风味物质,主要由烃、羧酸、醇类等组成;百合酸奶80种,对照酸奶64种,主要由酮、羧酸、醛、酯等组成。百合酸奶中,保留原料百合的挥发性化合物较少,大多数是百合及牛奶经乳酸菌发酵后新生成的挥发性物质;与对照酸奶相比较,挥发性物质大类相同,含量有差异,典型的发酵乳特征效应化合物如双乙酰、乙酸乙酯在百合酸奶中略有增加,乙偶姻、乙醛有所降低。
Volatile flavor compounds of fresh lily and solidifying lily yoghurt were analyzed by headspace solid phase microextraction（HS-SPME） combined with GC-MS. Results indicated that total 66 volatile flavor compounds were identified in fresh lily,mainly including hydro carbons,carboxylic acid,alcohols etc. 80 volatile flavor compounds in the solidifying lily yoghurt,and 64 volatile flavor compounds in the control, mainly including ketone,carboxylic acid,aldehydes,esters etc. The volatile flavor compound identified in the solidifying lily yoghurt keep less compounds of fresh lily,it was mainly new volatile flavor compounds that were produced from fermentaion of fresh lily and milk. Compared with the control yoghurt,the categories of volatile flavor compounds were almost the same,but there was some differences in the content of compounds,the typical compounds of diacetyl and ethyl acetate that had feature effects on flavor of yoghurt increased,while acetoin, aldehyde reduced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第16期99-104,107,共7页
Science and Technology of Food Industry
基金
科技部科技人员服务企业行动项目(2009GJG10014)
作者简介
梁琪（1969-），女，副教授，主要从事食品科学、食品品质方面的研究．
