摘要
运用CG-MS技术对提取的挥发性风味物质进行分离鉴定,为研究地方特色发酵乳制品中的挥发性风味物质指纹图谱提供参考依据。开菲尔主要包括15种酯类,11种醇类,9种酸类,6种烃类,3种呋喃类,10种酮醛类;西藏灵菇乳主要包括2种酯类,2种醇类,2种酸类,5种烃类,4种酮醛类;开菲尔粒-西藏灵菇混合发酵乳主要风味物质有酯类7种,醇类5种,11种酸类,6种烃类,2种呋喃类,9种酮醛类。其中新疆特色开菲尔发酵乳以麦芽糖醇、3-糠醛、十四酸等为优势风味物质,西藏灵菇发酵乳中环丁酸,2-二甲基氨基乙基酯,1-氯代-3,5-二甲基-1-己烯-4-醇,庚酸等为主要风味物质,开菲尔粒-西藏灵菇混合发酵乳中主要风味物质为3-糠醛,戊酸,辛酸,苯乙醇等。将开菲尔粒与西藏灵菇混合之后,风味物质明显增加。
The volatile flavor substances from three kinds of fermented milk were extracted by headspace technology, and were separated and identified by GC-MS. It provides reference for studying the fingerprint of volatile flavor substances in local fermented dairy products. Six categories of volatile flavor substances were identified from three kinds of fermented milk, among which the characteristic fermented dairy products in Xinjiang mainly include 15 esters, 11 alcohols, 9 organic acids, 6 hydrocarbons, 3 furans and 10 ketones and aldehydes;2 species, 2 species, 2 species, 5 species and 4 species in the fermented milk of Tibetan Mushroom;7 species, 5 species, 11 species, 6 species, 2 species and 9 species in the mixed fermented milk of Kefir grains and Tibetan Mushroom respectively. 3-furfural, ethyl oleate, caproic acid and n-decanoic acid are the dominant flavor substances. The kinds of volatile flavor substances in Kefir is the most of three. When Kefir grains seeds are mixed with Tibetan Mushroom, the flavor compounds increase significantly. Kefir grains can improve and enhance the flavor of fermented dairy products.
作者
李安
邢军
马龙
张瑞
LI An;XING Jun;MA Long;ZHANG Rui(College of Life Science,Xinjiang Nonnal University,Urumqi 830054,China;Life Science and Technology College,Xinjiang University 9Urumqi 830046,China)
出处
《中国乳品工业》
CAS
北大核心
2020年第2期12-17,共6页
China Dairy Industry
基金
国家自然科学基金项目(31560440)资助
新疆特殊环境物种保护与调控生物学实验室(XJD1414-2018-01)资助。
关键词
气-质联用
开菲尔
西藏灵菇
挥发性风味物质
Gas chromatography-mass spectrometer
Kefir
Tibetan mushroom
Volatile flavor compounds
作者简介
李安(1994-),女,硕士研究生,研究方向为应用微生物;通讯作者:张瑞。
