摘要
[目的]研究我国传统主食馒头中的挥发性物质,为改善馒头的风味提供一定的参考价值。[方法]应用同时蒸馏萃取(SDE)提取,采用气相色谱-质谱(GC-MS)联用仪检测馒头中的挥发性物质。[结果]比较了不同蒸馏萃取时间下的检测结果,确定样品的同时蒸馏萃取时间为2h;从干酵母发酵的馒头样品检测出25种化合物,其中烃类6种,醇类和苯类各4种,酯类、羰基类和杂环化合物各3种,酰基类化合物2种。各类化合物的浓度如下:烃类73.236μg/g、醇类21.926μg/g、酰基化合物5.911μg/g、酯类2.932μg/g、羰基类1.591μg/g、杂环类1.435μg/g和苯类0.925μg/g。[结论]了解我国主食馒头中风味挥发物的大致种类和含量,并分析影响挥发性物质产生的因素,才可能进一步改善馒头的风味。
[Objective] The reference for the improvement of the Mantou（Chinese bread） taste was provided through the research on the volatile of the Mantou,which was taken as the tranditional main food in China. [Method] The volatiles of Mantou were compared with the method of simultaneous distillation-extraction（SDE） combined with gas chromatography-mass spectrometry （GC-MS）. [Results] The testing result under the different times of SDE was compared so that it was confirmed that the time of SDE was 2 hours. 25 compounds including 6 hydrocarbons,4 alcohols and benzenes,3 esters,carbonyl and heterocycles and 2 acyl matters in the Mantou fermented by dried yeast were detected. The concentration of hydrocarbon,alcohol,acyl,ester,carbonyl,heterocycle,benzene matter was 73.236 μg/g,21.926 μg/g,5.911 μg/g,2.932 μg/g,1.591 μg/g,1.435 μg/g and 0.925 μg/g,respectively. [Conclusion] The flavor of Mantou could be further improved through the master of the variety and content of flavor volatile in the Mantou-China’s staple food and the analysis of the factor affecting the formation of volatile matter.
出处
《安徽农业科学》
CAS
北大核心
2010年第13期6964-6966,共3页
Journal of Anhui Agricultural Sciences
基金
北京市自然科学基金资助项目(5093026)
北京市教委科技计划面上项目(KM200900002003)
河南省重点科技攻关项目(0523011000)
关键词
馒头
同时蒸馏萃取
气相色谱-质谱联用
挥发性物质
Mantou
Simultaneous distillation-extraction
Gas chromatography-mass spectrometry
Volatile
