关于罐装蛋白质粉产生异味的研究

Studies of protein powder producing peculiar smell

中文关键词:  正交试验  气相色谱法  顶空气质联用仪  脂肪酸酸败

英文关键词:orthogonal experiment  gas chromatography  headspace gas chromatography-mass spectrometry  fatty acids rancidity

中文摘要:

      目的 利用正交试验结合气相色谱、质谱技术探究罐装蛋白质粉产生异常气味问题的原因及预防措施。方法 利用顶空气质联用仪检测在不同温度、湿度下存放不同时间的罐装蛋白质粉中存在的挥发性呈味物质, 从而查找出导致蛋白质粉产生异味的来源; 利用气相色谱仪测定罐装蛋白质粉中脂肪酸的含量, 从而查找蛋白质粉产生异味的原因。结果 罐装蛋白质粉在一定条件下保持较高的湿度和温度, 其存放时间越长, 越容易产生挥发性呈味物质, 而产生异味的罐装蛋白质粉的脂肪酸含量相对正常蛋白质粉较低。结论 罐装蛋白质粉在高湿高温诱发下, 其含有的脂肪酸容易与分子氧发生反应, 导致酸败, 生成一系列不良气味物质; 控制好蛋白质粉的温度、湿度等保存条件可以有效地预防蛋白质粉中的脂肪酸酸败问题, 从而保证蛋白质粉的营养价值。

英文摘要:

      Objective To use orthogonal test in combination with gas chromatography, mass spectrometry to find out the reason and prevention measures of canned protein powder producing abnormal odor. Methods The volatile flavor substances of canned protein powder in different temperature, humidity of different time were tested by headspace gas chromatography mass spectrometry, so as to find out the source of protein powder producing the peculiar smell; the fatty acids in the canned protein powder were detected by gas chromatography, thus to find the reason of the protein powder producing peculiar smell. Results Canned protein powder under certain conditions were keeping at high humidity and temperature, the longer the storage time, the more likely it is to produce irritating odors and peculiar smell. The content of fatty acid in the normal protein powder is higher than that in the abnormal protein powder. Conclusion The fatty acid of canned protein powder is easily react with molecular oxygen under the high temperature and humidity, and produce a series of bad smell thing. It is effective to prevent the rancidity of fatty acid in protein powder, through controlling the temperature and humidity preservation, and ensure the nutritional value of protein powder.