NMR和GC-MS研究加热对奶油主要成分及香气化合物的影响

TS252; 为深入了解加热过程中奶油主要成分和香气成分的变化机理,对加热前后奶油进行分析.利用核磁共振(nuclear magnetic resonance,NMR)技术分别对奶油中的极性组分和非极性组分进行定量分析,同时利用气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术对加热前后奶油中的关键香气化合物进行鉴定.NMR分析表明,奶油中的极性组分主要为乳糖以及少量的游离氨基酸、游离脂肪酸和有机酸,非极性组分主要为甘油三酯以及少量的双甘酯和单甘酯.经加热后,极性组分含量大量减少,主要为乳糖和游离氨基酸,而非极性组分含量减少相对较小;...

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Published in食品科学 Vol. 43; no. 10; pp. 220 - 226
Main Authors 叶婷婷, 刘思佚, 刘洁, 杨晓莹, 赵子建, 陈德慰
Format Magazine Article
LanguageChinese
Published 广西大学轻工与食品工程学院,广西南宁 530004 25.05.2022
Subjects
奶油
香气
核磁共振
气相色谱-质谱联用
Online AccessGet full text
ISSN1002-6630
DOI10.7506/spkx1002-6630-20210612-149

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Abstract TS252; 为深入了解加热过程中奶油主要成分和香气成分的变化机理,对加热前后奶油进行分析.利用核磁共振(nuclear magnetic resonance,NMR)技术分别对奶油中的极性组分和非极性组分进行定量分析,同时利用气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术对加热前后奶油中的关键香气化合物进行鉴定.NMR分析表明,奶油中的极性组分主要为乳糖以及少量的游离氨基酸、游离脂肪酸和有机酸,非极性组分主要为甘油三酯以及少量的双甘酯和单甘酯.经加热后,极性组分含量大量减少,主要为乳糖和游离氨基酸,而非极性组分含量减少相对较小;GC-MS分析表明,短链脂肪酸和醛类含量增加相对较少,甲基酮、内酯和美拉德反应产物含量增加显著,其中甲硫基丙醛、麦芽酚和呋喃酮仅在加热后奶油中检出.结果表明加热过程中美拉德反应产物的形成和脂质来源化合物的增加分别造成了奶油中极性组分和脂肪酸的减少.该研究结果为奶油风味及产品研究提供了思路.
AbstractList TS252; 为深入了解加热过程中奶油主要成分和香气成分的变化机理,对加热前后奶油进行分析.利用核磁共振(nuclear magnetic resonance,NMR)技术分别对奶油中的极性组分和非极性组分进行定量分析,同时利用气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术对加热前后奶油中的关键香气化合物进行鉴定.NMR分析表明,奶油中的极性组分主要为乳糖以及少量的游离氨基酸、游离脂肪酸和有机酸,非极性组分主要为甘油三酯以及少量的双甘酯和单甘酯.经加热后,极性组分含量大量减少,主要为乳糖和游离氨基酸,而非极性组分含量减少相对较小;GC-MS分析表明,短链脂肪酸和醛类含量增加相对较少,甲基酮、内酯和美拉德反应产物含量增加显著,其中甲硫基丙醛、麦芽酚和呋喃酮仅在加热后奶油中检出.结果表明加热过程中美拉德反应产物的形成和脂质来源化合物的增加分别造成了奶油中极性组分和脂肪酸的减少.该研究结果为奶油风味及产品研究提供了思路.
Author 叶婷婷
赵子建
陈德慰
刘洁
刘思佚
杨晓莹
AuthorAffiliation 广西大学轻工与食品工程学院,广西南宁 530004
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LIU Siyi
YE Tingting
YANG Xiaoying
LIU Jie
ZHAO Zijian
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Keywords 奶油
香气
核磁共振
气相色谱-质谱联用
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Snippet TS252; 为深入了解加热过程中奶油主要成分和香气成分的变化机理,对加热前后奶油进行分析.利用核磁共振(nuclear magnetic resonance,NMR)技术分别对奶油中的极性组分和非极...
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StartPage 220
Title NMR和GC-MS研究加热对奶油主要成分及香气化合物的影响
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