【摘要】 采用顶空固相微萃取法(HS-SPME)制备样品,利用气相色谱质谱联用法(GC-MS)分离并鉴定新鲜的及在4℃下冷藏1d的马铃薯泥的挥发性风味物质。由检测结果可知,新鲜样主要风味组分有47种,而冷藏样主要风味组分有37种。新鲜样中最丰富的是醛类化合物,出峰面积相对比例76.94%,其次是呋喃类8.08%,醇类6.85%。冷藏样中出峰面积相对比例较高的是醛、酯、醇类化合物,分别为93.27%、3.45%和1.03%。新鲜样和冷藏样中醛类含量均最高,是由蒸煮阶段不饱和脂肪酸在脂肪氧合酶催化下生成的。更多还原

【Abstract】 Headspace solid-phase micro extraction(HS-SPME)technique was used to extract volatile compounds from potato puree. 47 volatile components were isolated and identified successfully by the capillary gas chromatography-mass spectrometry(GC-MS) from fresh potato puree, while 37 from potato puree stored at 4℃ for 1 day. The aldehyde compounds, which reached 76.94%, were the major volatiles in the fresh sample, followed by furfurals of 8.08% and alcohols of 6.85%. Aldehydes, esters and alcohols, with the contents of 93.27%, 3.45% and 1.03%, respectively, were the major compounds of stored sample. It is evident that a broad range of aldehydes is produced in both freshly potato puree and store potato puree. This is probably due to the breakdown of hydroperoxides formed by lipoxygenase-catalysed oxidation of unsaturated fatty acids in the boiling process.更多还原