食品科学

• 成分分析 • 上一篇    下一篇

酸水解玉米蛋白调味粉中非挥发性风味物质的同时测定

刘晓慧1,许丽娟1,*,李永歌2,刘会双1,杨雪娟2,孙宝山1,刘 江1,魏 然2   

  1. 1.保定出入境检验检疫局,河北 保定 071000;2.保定味群食品科技股份有限公司,河北 保定 071000
  • 出版日期:2016-04-25 发布日期:2016-04-13

Simultaneous Determination of Non-Volatile Flavor Substances in Acid-Hydrolyzed Corn Protein Powder

LIU Xiaohui1, XU Lijuan1,*, LI Yongge2, LIU Huishuang1, YANG Xuejuan2, SUN Baoshan1, LIU Jiang1, WEI Ran2   

  1. 1. Baoding Entry-Exit Inspection and Quarantine Bureau, Baoding 071000, China;
    2. Baoding Way Chein Food Industrial Co. Ltd., Baoding 071000, China
  • Online:2016-04-25 Published:2016-04-13

摘要:

采用衍生化与气相色谱-质谱联用技术分析酸水解玉米蛋白调味粉甲醇提取液中的非挥发性风味物质,并优化衍生化条件。最佳衍生化条件为盐酸羟胺-无水吡啶质量浓度3.0 μg/mL、甲醇提取液用量250 μL,衍生温度70 ℃、衍生时间20 min。采用气相色谱-质谱联用对不同样品中的非挥发性风味物质进行分析,共分离鉴定出62 种物质,用山梨醇为内标物对化合物进行了定量,其中氨基酸、酸类、糖类、醇类和内酯类物质对风味贡献较大。

关键词: 酸水解玉米蛋白调味粉, 气相色谱-质谱联用, 甲醇提取, 衍生化, 非挥发性风味组分

Abstract:

The non-volatile flavor substances of acid-hydrolyzed corn protein powder were analyzed by gas chromatographymass
spectrometry (GC-MS) after derivatization. The optimal derivatization conditions were determined as follows:
3.0 μg/mL hydroxylamine hydrochloride in anhydrous pyridine, 250 μL of the methanol extract, and reaction at 70 ℃ for 20 min.
A total of 62 compounds were isolated and identified from three different batches of sample. Quantitative analysis with
sorbitol as the internal standard showed amino acids, acids, sugar, alcohol and lactone to largely contribute to the flavor.

Key words: hydrolyzed corn protein powder, gas chromatography-mass spectrometry (GC-MS), methanol extraction; derivatization, non-volatile flavor components

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