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本实验以乙醚为萃取溶剂,采用同时蒸馏萃取法(SDE)提取牦牛奶粉中挥发性组分,结合气相色谱-质谱联用技术(GC-MS)和气相色谱-嗅闻-质谱(GC-O-MS),对牦牛奶粉中风味物质定性定量分析。通过8名感官评价人员对牦牛奶粉进行感官评价,奶粉样品色泽良好,其中奶香味、奶油味和甜味比较浓郁,有微弱咸味和煮熟味,无苦味、酸味及涩味。GC-MS和GC-O-MS共同检测出21种挥发性物质,包括酮类8种,醛类3种,烯烃类3种,醇类2种,杂环类2种,酚类2种,醚类1种。其中醇和酮类物质含量较高,分别为46.85μg/m L和38.63μg/m L。实验表明,GC-MS、GC-O-MS结合感官评价分析牦牛奶粉中的风味组分的方法是较为准确和高效的。
In this experiment, the volatile components of yak milk powder were extracted by simultaneous distillation extraction (SDE) using diethyl ether as extraction solvent, GC-MS and gas chromatography-mass spectrometry-gas chromatography-mass spectrometry (GC-O -MS) qualitative and quantitative analysis of flavoring substances in yak milk powder. The sensory evaluation of yak milk powder was conducted by eight sensory appraisers. The milk powder sample has a good color. The milk flavor, creamy taste and sweetness are rich, with a mild saltiness and cooked taste, without bitter, sour and astringent taste. Twenty-one volatile compounds were detected by GC-MS and GC-O-MS, including 8 ketones, 3 aldehydes, 3 alkenes, 2 alcohols, 2 heterocycles, 2 phenols, Ether 1 species. Among them, the contents of alcohols and ketones were higher, which were 46.85μg / m L and 38.63μg / m L, respectively. Experiments show that GC-MS, GC-O-MS combined with sensory evaluation of yak milk powder flavor components of the method is more accurate and efficient.