SPME-GC/MS结合OAV值分析马奶酒的关键香气成分
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摘要
以内蒙古地区的5种马奶酒为研究对象,建立马奶酒挥发性香气成分的SPME﹣GC/MS检测方法,结合SPME﹣GC﹣MS法和OAV值分析不同品牌马奶酒的关键香气成分。结果表明:5种马奶酒共检测到69种风味物质,以酯类、酸类含量较高。酸马奶的挥发性风味物质种类可达38种,高于马奶蒸馏酒。经香气活力值(OAV)分析,马奶酒的重要香气组分为己酸乙酯、辛酸乙酯、丁酸乙酯、戊酸乙酯、月桂酸乙酯、十四酸乙酯、癸酸乙酯、辛酸。研究结果为马奶酒的风味改善和品质优化提供理论依据。
In this paper, SPME-GC/MS detection method was build to analyze the flavor compounds of five fermentated koumisses collected from Inner Mongolia. 69 kinds of flavor compounds were found, with higher levels of esters and acids. Kinds of volatile flavor compounds of fermentated koumiss(38) were higher than koumiss distilled liquor. According to the aroma activity value(OAV) analysis, the important flavor compounds of fermentated koumiss are ethyl hexanoate, ethyl octanoate, ethyl butyrate, ethyl valerate, ethyl laurate, ethyl myristate, ethyl citrate and octanoic acid, which provide a theoretical basis for flavor improvement and quality optimization of koumiss.
In this paper, SPME-GC/MS detection method was build to analyze the flavor compounds of five fermentated koumisses collected from Inner Mongolia. 69 kinds of flavor compounds were found, with higher levels of esters and acids. Kinds of volatile flavor compounds of fermentated koumiss(38) were higher than koumiss distilled liquor. According to the aroma activity value(OAV) analysis, the important flavor compounds of fermentated koumiss are ethyl hexanoate, ethyl octanoate, ethyl butyrate, ethyl valerate, ethyl laurate, ethyl myristate, ethyl citrate and octanoic acid, which provide a theoretical basis for flavor improvement and quality optimization of koumiss.
引文
[1]白丽娟.马奶酒中产胞外多糖瑞士乳杆菌的筛选及多糖的结构和抗氧化活性研究[D].沈阳:沈阳农业大学,2017.
[2]张国农,顾敏锋,李彦荣,等.SPME-GC/M测定再制干酪中的风味物质[J].中国乳品工业,2006,34(9):52﹣56.
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[5]贺银凤,王锂韫,李少英,等.酸马奶酒中一株粪肠球菌抑菌物质的粗提及特性研究[J].农业工程学报,2007,(01):264﹣267.
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[18]Ledauphin J,Guichard H,Saint﹣Clair JF,et al.Identification of trace volatile compounds in freshly distilled Calvados and Cognac:Carbonyl and sulphur compounds[J].Journal of Food Composition and Analysis,2006,19(1):28﹣40.
[19]Ledauphin J,Le Milbeau Claude,Barillier Daniel,et al.Differences in the Volatile Compositions of French Labeled Brandies(Armagnac,Calvados,Cognac,and Mirabelle)Using GC﹣MS and PLS﹣DA[J].Journal of Agricultural and Food Chemistry,2010,58(13):7782﹣7793.
[20]Zhao YP,Xu Y,Li JM,et al.Profile of Volatile Compounds in 11 Brandies by Headspace Solid﹣Phase Microextraction Followed by Gas Chromatography﹣Mass
[2]张国农,顾敏锋,李彦荣,等.SPME-GC/M测定再制干酪中的风味物质[J].中国乳品工业,2006,34(9):52﹣56.
[3]陈历俊,乔为仓.酸乳加工与质量控制[M].北京:中国轻工业出版社,2010:238.
[4]贺银凤,刘敏敏,李燕军,等.酸马奶酒中乳酸菌和酵母菌互作关系的研究[J].食品科技,2011,36(05):32﹣36.
[5]贺银凤,王锂韫,李少英,等.酸马奶酒中一株粪肠球菌抑菌物质的粗提及特性研究[J].农业工程学报,2007,(01):264﹣267.
[6]王锂韫,贺银凤,李少英,等.酸马奶酒中粪肠球菌抑菌特性的研究[J].食品科技,2006,(12):15﹣18.
[7]金鑫.一株降胆固醇乳酸菌的筛选及其生物学特性的初步研究[D].呼和浩特:内蒙古农业大学,2008.
[8]苏娜.红枣发酵酒加工工艺研究[D].杨凌:西北农林科技大学,2008.
[9]Granvogl M,Willner B,Schieberle P.Characterization of the key aroma compounds in Bartlett(Williams Christ)pear brandy-Abstracts of Papers of the American Chemical Society[C].USA:American Chemical Society,2013:245.
[10]Willner B,Granvogl M,Schieberle P.Characterization of the Key Aroma Compounds in Bartlett Pear Brandies by Means of the Sensomics Concept[J].Journal of Agricultural and Food Chemistry,2013,61(40):9583﹣9593.
[11]Zhao YP,Li JM,Xu Y,et al.Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis[J].American Journal of Enology and Viticulture,2009,60(3):269﹣276.
[12]Fan W,Xu Y,Han Y.Quantification of Volatile Compounds in Chinese Ciders by Stir Bar Sorptive Extraction(SBSE)and Gas Chromatography﹣Mass Spectrometry(GC﹣MS)[J].Journal of the Institute of Brewing,2011,117(1):61﹣66.
[13]李国薇.苹果品种及酵母菌种对苹果酒品质特性影响的研究[D].杨凌:西北农林科技大学,2013.
[14]Schieberle P,Uselmann V.Characterization of the key aroma compounds in brandies from different origins-Abstracts of Papers of the American Chemical Society[C].USA:American Chemical Society,2010:239.
[15]岳田利,彭帮柱,袁亚宏,等.基于主成分分析法的苹果酒香气质量评价模型的构建[J].农业工程学报,2007,(06):223﹣227.
[16]曹铭.苹果酒和苹果醋在发酵过程中品质特性变化的研究[D].杨凌:西北农林科技大学,2015.
[17]杜晓敏,刘文俊,张和平.传统酸马奶发酵过程中挥发性风味物质动态变化研究[J].中国乳品工业,2017,45(05):4﹣9.
[18]Ledauphin J,Guichard H,Saint﹣Clair JF,et al.Identification of trace volatile compounds in freshly distilled Calvados and Cognac:Carbonyl and sulphur compounds[J].Journal of Food Composition and Analysis,2006,19(1):28﹣40.
[19]Ledauphin J,Le Milbeau Claude,Barillier Daniel,et al.Differences in the Volatile Compositions of French Labeled Brandies(Armagnac,Calvados,Cognac,and Mirabelle)Using GC﹣MS and PLS﹣DA[J].Journal of Agricultural and Food Chemistry,2010,58(13):7782﹣7793.
[20]Zhao YP,Xu Y,Li JM,et al.Profile of Volatile Compounds in 11 Brandies by Headspace Solid﹣Phase Microextraction Followed by Gas Chromatography﹣Mass