摘要
对青麦仁粉及青麦仁面条挥发性物质进行分析,为青麦仁的进一步研究及面条新品种的开发提供参考价值。采用顶空固相微萃取技术及气质联用仪检测青麦仁面条的挥发性成分,结果表明:青麦仁粉中总挥发性物质比小麦粉中多,而且有很大差别,醛类及酮类物质增加。添加青麦仁粉后,面条挥发性物质增多,烃类物质减少,醇类种类增大含量降低,醛类物质含量增大,酮类物质降低,酯类种类增多,其他物质种类增大。加热可以改变面条的风味,增加了2-十一烯醛、甲酸庚酯使人心情愉悦的风味。
The volatile compounds of green wheat kernel powder and green wheat kernel noodles were analyzed,which provided reference value for further research of green wheat kernel and development of new noodle varieties.Headspace solid phase microextraction and gas chromatography-mass spectrometry were used to detect volatile components in the noodles of green wheat kernel.The results showed that the total volatile matter in green wheat kernel powder was much more than that in wheat flour,and there was a great difference between aldehydes and ketones.After adding green wheat kernel powder,the volatiles of noodles increased,hydrocarbons and ketones decreased,the content of alcohols increased,the content of aldehydes increased,and the types of esters and other substances increased. Heating could change the flavor of noodles,increased 2-eleven enal and formic acid heptane,and they produced pleasant flavors.
作者
王雪竹
张国治
卫阿枝
WANG Xuezhu;ZHANG Guozhi;WEI Azhi(Henan Provincial Food and Drug Inspection Center,Zhengzhou 450000;School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)
出处
《食品科技》
CAS
北大核心
2018年第12期174-179,共6页
Food Science and Technology
基金
河南省重大科技专项(151100111300)
关键词
面条
顶空固相微萃取
气质联用
挥发性物质
noodles
headspace solid phase microextraction
GC-MS
volatile compounds
作者简介
王雪竹(1967-),女,河南三门峡人,副主任技师,主要从事食品药品审评查验的研究工作;通信作者:张国治
