摘要
以青麦仁为研究材料,基于气相离子迁移谱技术(gas chromatography-ion mobility spectroscopy,GC-IMS)和气相色谱质谱技术(gas chromatography-mass spectrometry,GC-MS)分析炒、蒸、煮、速冻、预冷、冻干、漂染、清洗青麦仁等9种不同处理方式下青麦仁气味指纹图谱,考察不同处理方式对青麦仁风味的影响。结果表明,不同处理方式下的青麦仁都含有正己醛、壬醛、苯甲醛、2-戊基噻唑等化合物,多种挥发性有机物种类相同,但含量存在较大差异,不同处理方式下的青麦仁主要风味物质各不相同。
Green wheat kernel was used as the research material,based on gas chromatography ion mobility spectroscopy(GC-IMS)and gas chromatography-mass spectrometry(GC-MS),the odor fingerprints of Green wheat kernel were analyzed under 9 different treatments,including frying,steaming,boiling,quick freezing,precooling,freeze-drying,bleaching and dyeing,washing,and so on.The results showed that there were n-hexanal,nonanal,benzaldehyde,2-pentylthiazole and other compounds in Green wheat kernel under all different treatment methods.The kinds of volatile organic compounds were the same,but the contents were different.
作者
张康逸
孙嘉卿
张灿
冯涛
ZHANG Kang-yi;SUN Jia-qing;ZHANG Can;FENG Tao(Research Center of agricultural by-products processing of Henan Academy of Agricultural Sciences,Zhengzhou,Henan 450002,China;School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)
出处
《粮油食品科技》
2021年第1期20-30,共11页
Science and Technology of Cereals,Oils and Foods
基金
河南省农业科学院杰出青年科技基金(2020JQ04)
河南省农业科学院科技创新创意项目(豫财科〔2020〕36号2060302)
河南省重大科技专项(151100111300)。
