| 发酵乳酪乳清中风味物质的分析研究 |
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| 引用本文： | 张红涛,孙娜,刘红梅. 发酵乳酪乳清中风味物质的分析研究[J]. 中国乳品工业, 2011, 39(8) |
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| 作者姓名： | 张红涛 孙娜 刘红梅 |
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| 作者单位： | 新疆医科大学高职学院,乌鲁木齐,830054 |
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| 摘 要： | 采用顶空固相微萃技术(HS-SPME)对发酵乳酪乳清中挥发性风味物质进行提取,并利用气相色谱-质谱联用技术(GC-MS)对挥发性风味物质进行分离鉴定。共鉴定出30种化合物,其中酸类物质质量分数最高,占总量的19.85%;其次为酮类,占总量的12.55%。在发酵乳酪乳清中这些挥发性物质中酸类和酮类物质可能为其重要的风味特征物质。
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| 关 键 词： | 乳酪乳清 风味物质 固相微萃取 气相色谱质谱联用仪 |
Analysis and study on volatile flavor conpounds in fermented cheese whey |
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| ZHANG Hong-tao,SUN Na,LIU Hong-mei. Analysis and study on volatile flavor conpounds in fermented cheese whey[J]. China Dairy Industry, 2011, 39(8) |
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| Authors: | ZHANG Hong-tao SUN Na LIU Hong-mei |
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| Affiliation: | ZHANG Hong-tao,SUN Na,LIU Hong-mei (Department of Higher Prefessional Technology Xinjiang Medical University,Urumqi 830054,China) |
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| Abstract: | Volatile flavor compounds were extracted by headspace solid phase micro-extraction(HS-SPME),gas chromatography-mass spectrometry(GC-MS) was established to determine the volatile flavor compounds in fermented cheese whey.30 compounds were deter-mined,including 3 aldehydes,5 alcohols,6 ketones,7 acids and 3 other compounds.acids were dominant part of volatile compounds,and taken 19.85 % of total volatile compounds.The following was ketones,they taken 12.55% of total volat ile compounds.Among these compounds,a... |
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| Keywords: | Fermented cheese whey flavor compounds solid phase micro-ext raction gas chromatography-mass spectrometry |
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