【摘要】 初榨椰子油具有抗氧化、抗菌、易消化吸收等多种生理功能,其在烘焙领域的应用日益广泛。试验旨在通过对初榨椰子油所制作面包的挥发油成分变化情况的研究,对制作面包的存储提供科学支持。采用初榨椰子油制作面包,并采用固相微萃取技术与气相色谱-质谱技术对所制作面包中挥发性物质进行检测。检测结果表明,初榨椰子油所制作面包含有葵酸、辛酸与苯乙醇3种物质,且3种物质在面包制作完成后损失较快。3种物质含量平方倒数与时间呈良好的线性关系。研究表明初榨椰子油制作面包中葵酸、辛酸与苯乙醇在面包制作完成后快速损失,应在面包制作完成后及时密封储存以保存面包风味。更多还原

【Abstract】 As its variously physiological function such as antioxidant, antibiosis, and digestible, virgin coconut oil is more and more widely used in baking industry. Give scientific support for the reservation of the breads made by virgin coconut oil. The bread was made by virgin coconut oil at first, and its volatiles were detected by solid-phase microextraction(SPME) and gas chromatography-mass spectrometry(GC-MS). The detection showed that there were decanoic acid, octanoic acid, and phenylethanol, and these compounds were reduced at a fast rate. The reciprocal of the square of the concentrations of these three compounds were with well linear relation of time. In conclusion, it was showed that decanoic acid, octanoic acid, and phenylethanol contained in the breads made by virgin coconut oil decreased quickly, and the bread made by coconut oil should be sealed preserved promptly to keep its quality.更多还原