22 218-222 食品安全及检测 5 固相微萃取及气质联用法分析沙琪玛储存过程中挥发性风味成分变化.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.2 固相微萃取与气质联用法分析沙琪玛 储存过程中挥发性风味成分变化 王彦蓉，丛懿洁，崔春，赵谋明 （华南理工大学轻工与食品学院，广东广州510640 ） 摘要：采用固相微萃取与气质联用法分析沙琪玛储存过程中挥发性风味成分变化情况，结果表明：沙琪玛挥发性风味成分 含量较高的是醛、酮和酯类化合物，还有一些杂环化合物。沙琪玛储存过程中，直链醛类化合物相对含量增加，表明油脂出现 了一定程度的氧化；酮类和酯类化合物含量呈明显的下降趋势，导致沙琪玛香味散失；麦芽酚和吡嗪类化合物相对含量增加， 表明储存过程中美拉德反应仍在进行；乙醇含量减少，影响沙琪玛整体香味协调性。 关键词：沙琪玛；固相微萃取；气相色谱-质谱；挥发性风味物质 文章篇号：1673-9078(2012)2-218-222 Profiling Flavor Compounds of Sachima during Storage Using Solid- phase Microextraction Gas Chromatograph-mass Spectrometry (SPME- GC-MS) WANG Yan-rong, CUI Chun, ZHAO Mou-ming (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: The profiling flavor compounds of Sachima during storage were extracted and determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the major volatile components of Sachima were aldehydes, ketones, esters and heterocyclic compounds. Among these flavor components, the relative content of linear- chain aldehydes increased, indicating the oxidation of Sachima lipids during storage; the relative content of ethanol, ketones and esters decreased, resulting the fragrance loss of Sachima; the relative content of maltol and pyrazines increased, which indicated that Maillard reaction was still proceeding during storage ；the decrease of ethanol influences the fragrance coordination of Sachima. Key words: sachima; solid-phase microextraction; gas chromatography-mass spectrometry; volatile flavors compounds 218 沙琪玛是中国传统冷糕点，具有口感绵甜