摘要
试验用有机溶剂乙醚萃取了原料乳和巴氏杀菌乳中的风味物质,并用气相色谱(GC)-质谱(MS)联用法结合内标法对其进行定性和相对定量分析。结果表明,在原料乳的风味物质中,共鉴定出46种物质,主要由C_8～C_(20)的酮类、烷烃、烷酸和酯类组成;在加热温度为65℃时间为30 min的巴氏杀菌乳中,共鉴定出69种物质,除上述几类物质外还含有醛类、酯类和烯类等物质。其中辛烷、环氧乙烷、己酸、苯乙酮、壬醛、辛酸、十二烷、2-癸醛、十三烷、2,4(E)(E)-十二烯醛、2-亚甲基-环戊醇、癸酸等具有较强的挥发性,是牛乳中风味物质中的重要成分。
The flavors from raw milk and pasteurized milk were collected by extracting with ether. Qualitative and quantitative estimation of flavors was carried out by GC-MS using methyl butanoate as the internal standard. Forty-six compounds were identified in raw milk. They include ketones, alkyls, alkyl acids and esters;69 compounds were identified in milk subjected to pasteurization （30 rain at 65℃）. They includc aldehydes and alkenes besides ketones, alkyls, alkyi acids, esters. Octane, 1, 1-diethoxy-cthane, hexanoic acid, acetophenone, octanoie acid. decenal, etc. are volatilizablc compounds in them and important to flavor of milk.
出处
《东北农业大学学报》
CAS
CSCD
2007年第1期39-43,共5页
Journal of Northeast Agricultural University
基金
科技部农业高科技成果转化基金(02EFN212301073)
黑龙江省教育厅骨干教师基金
关键词
牛乳
风味成分
气相色谱-质谱
加热
milk
flavor
gas chromatography-mass spectrometry
heating
