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.pdfVIP

现代食晶科技 Modern Food Science and Technology 2012 ,Vol.28 ,No.2 王彦蓉，丛酶洁，崔春，赵谋阴 (华南理工大学轻工与食品学院，广东广州I 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:沙琪玛挥发性风沫成分含量较 高的是自墓、嗣和西旨类化合物，还有一些杂环化合物.沙琪玛储存过程中，直链路类化合物相对含量增加，表明油脂出现了一定程度的 氧化;嗣类和酣类化合物含量王明显的下降趋势，导致沙琪玛香味散失;麦芽盼和比嗓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z 沙琪玛;因相微萃取;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) WANGYan-ro吨， CUI Chun, ZHAO Mou-ming (College ofLight Ind山盯and Food Sciences, South China University ofTechnology, Guan回lOU 510640, Chin时 Abstract: The profiling flavor ∞mpounds of Sachima dur臼g storage were extrac能d and de阳mined by solid phase microex国ctlOn-gas chromaωg叩hy-mass S{X册。m由y (SPME-GC-MS). The results showed that the major vol甜le components of Sachima were aldehydes, hωnes， es阳sandhe能rocyclic ∞mpounds. Among these t1avor ∞mponen毡，也e relative content oflinear-chain aldehydes increωed， indicating the oxidation of Sachima lipi，也 during storage; the relative content of ethanol, ketones and es能rs decreased, resulting the fragr百nce loss of Sachima; the relative con阳，t of maltol and pyrazines increased, which indica时也t Maillard reaction w部 still prl eeding dllring sωrage; 他 ∞ decrease ofethanol int1uences the fragrance c∞rdination of Sachima. Key words: sachima; solid-phase miα∞脑部位on; gas chromatograp峙-mass spectrometry; volatile t1avors compounds 沙琪码是中国传统冷糕点，具有口感绵甜松软， 法提取沙琪玛风味成分，并采用 GC-MS 对萃取物进 气味香浓，老少皆宜的特点。随着国家标准《沙琪玛》 行分析鉴定，研究沙琪玛储存过程的挥发性风味成分 和广东省地方标准《沙琪玛》开始