摘要
采用固相微萃取-气相色谱-质谱法(SPME-GC-MS)对UHT灭菌乳和巴氏杀菌乳中的主要挥发性成分进行定性分析。结果表明,采用固相微萃取技术能够有效达到富集样品中风味成分的目的,通过GC-MS分离与检测,UHT牛奶共检出74种风味物质,UHT灭菌乳和巴氏杀菌乳存在57种共同风味成分,但二者在某些风味物质的组成及质量分数方面也存在差异,UHT灭菌乳的特征性风味物质为酮类、酸类及烃类物质,巴氏杀菌乳的特征性风味物质为烃类、酸类和醇类物质。
TO analyze the main qualitative of volatile components in UTH and pasteurization milk using SPME-GC-MS method. The re- suits showed that the samples can be enrichmented effectively by SPME technology, 74 kinds of flavor components were detected in UHT milk and 57 kinds of flavor compounds were detected in pasteurization milk by GC-MS separation and detection, but some of the flavor components in these two kinds of milk were different, the characteristic flavor components in UHT milk were mainly ketones, acids and hy- drocarbon substances, the characteristic flavor components in pasteurized milk were mainly hydrocarbons, acids and alcohols, which belong to the unique flavor of pasteurized milk.
出处
《中国乳品工业》
CAS
北大核心
2013年第2期21-23,27,共4页
China Dairy Industry
