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油条风味物质的顶空固相微萃取条件优化及成分分析

Optimization of HS-SPME to Study the Odorant Extracts and Analysis of Flavor Composition from Youtiao

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【作者】 王永倩刘卫光高杰钟昔阳

【Author】 WANG Yongqian;LIU Weiguang;GAO Jie;ZHONG Xiyang;School of Food Science and Engineering,Hefei University of Technology;

【机构】 合肥工业大学食品科学与工程学院

【摘要】 以油条为研究对象,采用单因素试验和正交试验优化了顶空固相微萃取油条风味物质的操作条件,并结合气相色谱-质谱对油条的挥发性风味物质组成进行了分析。结果表明,最佳的萃取条件为CAR/PDMS萃取头,70℃水浴萃取40 min,解析时间5 min。油条皮中共检测出82种风味物质,其中醛类23种、酮类5种、醇类7种、酸类2种、酯类3种、碳氢类化合物16种、杂环类12种、烷基吡嗪类12种、含氮和硫类化合物2种;醛类为油条的主要风味成分。

【Abstract】 The operated parameters of headspace solid-phase microextraction(HS-SPME) on Youtiao are studied by single factor and orthogonal experiments,and the characteristic of odorant extracts from Youtiao is further analyzed using gas chromatograph-mass spectrometry(GC-MS). The results show that the optimal HS-SPME condition is established by the use of a CAR/PDMS fiber,extraction at 70 ℃ for 40 minutes,and desorption for 5 minutes. A total of 82 major volatile compounds are found in Youtiao crust, including 23 aldehyde compounds, 5 ketone compounds, 7 alcohol compounds, 2 acid compounds,3 ester compounds,16 hydrocarbon compounds,12 heterocyclic compounds,12 alkyl pyrazine compounds,2 nitrogen-and sulfur-containing compounds. Among these compounds,aldehydes are the major odorant extracts of Youtiao.

【基金】 国家自然科学基金项目(31271931)
  • 【文献出处】 农产品加工 ,Farm Products Processing , 编辑部邮箱 ,2017年08期
  • 【分类号】O658.2;TS213.2
  • 【被引频次】7
  • 【下载频次】199
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