摘要
【目的】研究全麦粉、麦胚、麸皮、小麦粉中挥发性成分,为开发全麦粉食品奠定基础。【方法】采用固相微萃取和气相色谱-质谱联用法(SPME-GC/MS),对全麦粉及其组分的挥发性成分进行定性分析。【结果】结果显示,小麦粉和全麦粉分别有24和29种挥发性成分,生麦胚、熟麦胚、生麸皮、熟麸皮分别有27、37、36和27种挥发性成分。从全麦粉中共检出29种挥发性成分,其中醇类7种(17.15%),烃类9种(9.5%),酮类3种(3.77%),醛类4种(39.16%),酸类1种(0.76%),酯类1种(0.72%)。【结论】全麦粉中挥发性成分数量高于小麦粉,3-甲基-1-丁醇、2-甲基-1-丁醇、1-戊醇、十二烷为全麦粉区别于小麦粉的挥发性成分,糠醛、3-甲基-丁醛由麸皮熟化得到。
【Objective】To study the volatile components from whole wheat flour,wheat embryo,wheat bran and wheat flour in the hope of laying the foundation for the development of whole wheat flour food.【Method】The volatile compounds from wheat flour,whole wheat flour,wheat embryo and wheat bran were extracted by solid phase microextraction(SPME)and identified by gas chromatography mass spectroscopy(GC-MS).【Result】The results showed the wheat flour and whole wheat flour had 24 and 29 kinds of volatile compounds respectively,raw wheat embryo,raw wheat bran,ripe wheat embryo and ripe wheat bran had 27,37,36 and 27 kinds of volatile compounds respectively.A total of 29 volatile compounds were identified in WWF,including 7 alcohols(17.15%),9 hydrocarbons(9.5%),3 ketones(3.77%),4 aldehydes(39.16%),1 acids(0.76%),and 1 ester(0.72%).【Conclusion】The number of volatile compounds extracted from WWF was obviously higher than that extracted from wheat flour.The main characteristic volatile compounds were 3-methyl-1-butanol,2-methyl-1-butanol,1-pentanol and dodecane,and furfural,3-methyl-butanal were obtained by bran ripening.
作者
徐鑫
毛红艳
王仙
哈力旦.依克热木
于明
XU Xin;MAO Hong-yan;WANG Xian;Halidan Yikeremu;YU Ming(Institute of Cereal Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)
出处
《新疆农业科学》
CAS
CSCD
北大核心
2018年第10期1902-1908,共7页
Xinjiang Agricultural Sciences
基金
自治区公益性科研院所基本业务费专项"全麦粉及营养配方面粉生产技术研究"(KY 2018020)
新疆粮油精深加工技术创新平台建设(ZLXM38JG)~~
关键词
全麦粉
挥发性成分
固相微萃取
气相色谱-质谱联用法
whole wheat flour
volatile compound
solid-phase microextraction
gas chromatography-mass spectrometry
