摘要
采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)对紫糯配粉与普通馒头的挥发性物质进行提取、鉴定与分析。结果表明:馒头加工过程中挥发性成分物质共检测出61种。紫糯配粉馒头与普通馒头检测出25种共有成分;紫糯配粉面团与普通发酵面团分别检测出30和27种挥发性物质,其中23种共有成分中含量较高的物质;紫糯配粉与普通小麦面粉检测出22种共有成分。紫糯配粉特殊香气的来源应为紫糯配粉中高含量的特有物质苊烯、正辛醇、正己醇。
Headspace solid- phasemicroextraction （HS- SPME） combined with gas chromatography and mass spectrometry have been applied for the experiment in the paper. The volatile compounds in purple waxy and the common wheat flours, fermented dough and steamed breads have been extracted, identified and analyzed. The results showed that 61 kinds of volatile compounds during processing steamed bread could be identified. A total 25 kinds of volatile compounds were determined to belong to purple waxy and common wheat steamed breads . 23 kinds of volatile compounds were fermented dough which were made with wheat flours from purple waxy and common wheat. 22 kinds of volatile compounds were purple waxy and common wheat flours. Acenaphthylene, 1 - Octanol and 1 - Hexanol with high content were regarded as the sources of special aroma in purple waxy flours.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2016年第1期127-132,共6页
Journal of the Chinese Cereals and Oils Association
基金
山东省良种工程课题(2012006)
关键词
馒头
挥发性成分
顶空固相微萃取
气相色谱-质谱联用
steamed bread, volatile compounds, headspace solid -phase microextraction, gas chromatography -mass spectrometry
作者简介
吴澎，女，1972年出生，副教授，粮油品质
通讯作者：张宪省，男，1962年出生，教授，生命科学
