顶空固相微萃取-气相色谱-质谱联用法分析全麦粉中的挥发性成分

发布时间：2018-04-28 05:11

本文选题：全麦粉 + 挥发性成分　；参考：《中国食品学报》2016年11期

【摘要】：采用顶空固相微萃取和气相色谱-质谱联用法(HS-SPME-GC/MS)对全麦粉及其组分的挥发性物质进行定性分析。从全麦粉中检测出挥发性物质39种,其中醇类3种(14.58%),酚类1种(1.49%),醛类3种(8.38%),酸类6种(11.58%),烃类19种(50.82%),酮类2种(3.77%),杂环类3种(6.15%),酯类1种(3.23%)。全麦粉中挥发性物质数量明显高于小麦粉。3-甲基-1-丁醇、正己醇、苯甲醇、正壬醇、反式-2-壬烯醛、香兰醛、己酸、庚酸、4-乙烯基愈创木酚、香叶基酮、植酮为全麦粉区别于小麦粉的挥发性成分,主要来自于麸皮或胚芽。
[Abstract]:The volatile substances of whole wheat flour and its components were qualitatively analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). 39 kinds of volatile substances were detected from whole wheat flour, including 3 kinds of alcohols, 1 species of phenols, 1 species of phenols, 8. 38% of aldehydes, 6 kinds of acids, 11. 58%, 19 kinds of hydrocarbons, 52. 82%, 2 kinds of ketones, 3 species of heterocyclic compounds, 3 species of esters and 3. 23% of them. The amount of volatile substances in whole wheat flour was significantly higher than that in wheat flour. 3- methyl-1-butanol, n-hexanol, benzyl alcohol, n-nonyl alcohol, trans--2-nonene aldehyde, vanillin, caproic acid, 4-vinylguaiacol heptanoate, geranione. Phytoketone is a volatile component of wheat flour, which is mainly derived from wheat bran or germ.
【作者单位】：中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室;中粮营养健康研究院;北京工商大学食品学院;
【基金】：北京市科技计划课题(Z131100003113011)
【分类号】：O657.63;TS211.7

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