| 应用顶空-气相离子迁移谱分析百合发酵乳的风味物质 |
| |
| 引用本文： | 袁志鹰,黄惠勇,谢梦洲,周小江,李亮,黄培.应用顶空-气相离子迁移谱分析百合发酵乳的风味物质[J].理化检验(化学分册),2020(1):78-83. |
| |
| 作者姓名： | 袁志鹰 黄惠勇 谢梦洲 周小江 李亮 黄培 |
| |
| 作者单位： | 湖南中医药大学;湖南省中药饮片标准化及功能工程技术研究中心;湖南省药食同源功能性食品工程技术研究中心 |
| |
| 基金项目： | 长沙市科技局项目(kq1801044);湖南省自然科学基金青年项目(2019JJ50446);中央引导地方科技发展专项资金项目(2019XF5024);湖南省中药饮片标准化及功能工程技术研究中心开放基金(2018-02-01);国家发改委/国家中医药管理局科研项目(ZYBZH-Y-HUN-21,24);国家自然科学基金项目(81874429)。 |
| |
| 摘 要： | 按方法采集百合鳞茎经蒸制、打浆制成熟制样品(ZBH)。另取纯牛奶经杀菌、接种、发酵12h制得原味酸奶(SN-1/2)。另按方法制得百合酸奶(SN-3/4)和5个不同发酵时间(8,10,12,14,16h)的百合发酵酸奶(BHSN)。分别取上述4种样品各1.0g,分别按工作条件进行顶空采样并引入气相离子迁移谱分析系统进行分析。根据所测得数据,并经NIST数据库检索,在以上4种样品的挥发性组分中共鉴定了24种化合物。将这些化合物的信号峰强度进一步分析,可得到其中15种挥发物成分在不同样本中存在明显差异。根据所测得4种样品的挥发物中的一些特征组分或其信号峰强度的差异可对所涉及样品作出区别。例如正己醇等可作为ZBH的特征性组分。此外,对样品的风味物质进行正交偏最小二乘法判别分析(OPLS-DA),还可准确区分上述4种样品,以及不同发酵时间的BHSN的主要风味挥发成分的类别和含量,从而判断和选择适当的发酵时间。
|
| 关 键 词： | 顶空-气相离子迁移谱 风味物质 百合 发酵乳 |
Analysis of Flavoring Substances in Fermented Lily Milk by HS-GC-IMS |
| |
| YUAN Zhiying,HUANG Huiyong,XIE Mengzhou,ZHOU Xiaojiang,LI Liang,HUANG Pei.Analysis of Flavoring Substances in Fermented Lily Milk by HS-GC-IMS[J].Physical Testing and Chemical Analysis Part B:Chemical Analgsis,2020(1):78-83. |
| |
| Authors: | YUAN Zhiying HUANG Huiyong XIE Mengzhou ZHOU Xiaojiang LI Liang HUANG Pei |
| |
| Institution: | (Hunan University of Chinese Medicine,Changsha 410208,China;Hunan Engineering Technology Center of Standardization and Function of Chinese Herbal Decoction Pieces,Changsha 410208,China;Hunan Engineering Technology Center of Functional Food Homology of Medicine,Changsha 410208,China) |
| |
| Abstract: | Fresh lily bulb was collected,steamed and pulped to prepare cooked lily sample(ZBH).Pure milk was disinfected,vaccinated and fermented for 12 hto prepare original-flavoured yoghurt sample(SN-1/2).Sample of lily yoghurt(SN-3/4)and samples of fermented lily yoghurt(BHSN)fermented for 8,10,12,14 and 16 h separately were prepared from SN-1/2 and ZBH as described.Components in the volatile substances released from the 4 kinds of samples were determined by GC-IMS with head space sampling.On the base of the IMS data determined and referring to NIST database,24 compounds were identified and characterized as the flavouring substances in the volatile substances of the 4 kinds of samples.And it was found by surveying the data of intensities of signal peaks of these compounds,that significant differences in contents of 15 among the 24 compounds were observed.Based on the characterizing components found in the volatile substances liberated from the 4 kinds of samples or on the differences of signal peaks,differentiation could be made among related samples.For instance,1-hexanol was found to be characterizing components for ZBH.Furthmore,by applying the OPLS-DA for the flavouring substances of the samples,a clear distinction among the 4 kinds of samples was recognized and also the differences of species and contents of the main flavouring components found in the volatile substances liberated from BHSN samples fermented with different time were realized,on the base of which determination and selection of optimum fermentation time could be made. |
| |
| Keywords: | HS-GC-IMS flavoring substance lily fermented milk |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
