驴乳酸奶冷藏期间挥发性风味物质成分分析

Analysis of volatile flavor components of donkey milk yogurt during cold storage

中文关键词:  驴乳酸奶  顶空固相微萃取  气相色谱-质谱法  挥发性风味物质

英文关键词:donkey milk yogurt  headspace solid-phase microextraction  gas chromatography-mass spectrometry  volatile flavor components

中文摘要:

      目的 分析驴乳酸奶挥发性风味物质在冷藏期间的构成及含量变化。方法 采用顶空固相微萃取(headspace solid-phase microextraction, HS-SPME)结合气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS), 研究新疆传统乳酸菌发酵驴乳酸奶冷藏第7、14、21 d的挥发性风味物质的种类和含量变化。结果 在4 ℃条件下冷藏的驴乳酸奶中共检测出挥发性风味物质69种, 主要包括17种酸类、15种醇类、12种酮类、9种芳香杂环类化合物、4种脂类、5种烷烃类、2种醛类、1种胺类、1种萜烯类和3种含硫化合物; 冷藏第7、14、21 d分别检测出35种、39种、38种化合物。其中, 乙酸、丁酸、己酸、辛酸和3-羟基-2-丁酮相对含量较高。结论 随着冷藏时间的增加, 驴乳酸奶中所含挥发性风味物质的相对含量也发生着相应的变化。

英文摘要:

      Objective To analyze the composition and content changes of volatile flavor substances of donkey milk yogurt during refrigeration. Methods The types and content changes of volatile flavor substances in donkey milk yogurt fermented by traditional lactic acid bacteria in Xinjiang at 7, 14 and 21 d during cold storage were studied by gas chromatography-mass spectrometry (GC-MS) combining with headspace solid-phase microextraction (HS-SPME). Results A total of 69 kinds of volatile flavor substances were detected in donkey milk yoghurt refrigerated at 4 ℃, mainly including 17 kinds of acids, 15 kinds of alcohols, 12 kinds of ketones, 9 kinds of aromatic heterocyclic compounds, 4 kinds of lipids, 5 kinds of alkanes, 2 kinds of aldehydes, 1 kind of amines, 1 kind of terpenes and 3 kinds of sulfur compounds; 35, 39 and 38 types of volatile flavor compounds were detected on day 7, 14 and 21 during the cold storage period, respectively. Among them, the relative content of acetic acid, butyric acid, caproic acid, caprylic acid and 3-hydroxy-2-butanone were higher. Conclusion With the increase of refrigeration time, the relative content of each volatile flavor substance in donkey milk yogurt also changes correspondingly.