食品科学 ›› 2018, Vol. 39 ›› Issue (20): 207-217.doi: 10.7506/spkx1002-6630-201820031

• 成分分析 • 上一篇    下一篇

HS-SPME-GC-MS法分析发酵过程中荞麦和小麦面团香气成分变化

王丹1,2,张岚1,2,王佳鑫1,刘俊梅3,朴春红3,刘敏1,2,冯小雨1,2,葛红娟1,2,任鹏宇4,宋春梅1,2,*,王长文1,2,*   

  1. (1.吉林医药学院公共卫生学院,吉林?吉林 132013;2.吉林省中医药管理局二级实验室,吉林?吉林 132013;3.吉林农业大学食品科学与工程学院,吉林?长春 130118;4.浙江工商大学金华食品产业化研究院,浙江?金华 321000)
  • 出版日期:2018-10-25 发布日期:2018-10-24
  • 基金资助:
    吉林省科技厅重大科技攻关项目(20160519013JH); 吉林省教育厅“十三五”科学技术研究项目(吉教科合字[2016]第240号); 吉林省科技厅青年科研基金项目(20150520133JH);吉林省教育厅科学技术研究项目(吉教科合字[2016]第239号)

HS-SPME-GC-MS Analysis of Variations in the Aroma Composition of Buckwheat and Wheat during Fermentation

WANG Dan1,2, ZHANG Lan1,2, WANG Jiaxin1, LIU Junmei3, PIAO Chunhong3, LIU Min1,2, FENG Xiaoyu1,2, GE Hongjuan1,2, REN Pengyu4, SONG Chunmei1,2,*, WANG Changwen1,2,*   

  1. (1. School of Public Health, Jilin Medical University, Jilin 132013, China; 2. Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province, Jilin 132013, China;3. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; 4. Jinhua Institute of Food Science, Zhejiang Gongshang University, Jinhua 321000, China)
  • Online:2018-10-25 Published:2018-10-24

摘要: 采用顶空固相微萃取技术和气相色谱-质谱联用技术对比分析荞麦和小麦在不同发酵剂作用下发酵过程中产生香气成分的差异。并基于保留指数和质谱鉴定对挥发性化合物进行鉴定。研究发现未发酵荞麦面团检出38?种香气成分,在酵母和乳酸菌发酵过程中共分别检测出80?种和63?种香气成分;未发酵小麦面团检出11?种香气成分,在酵母和乳酸菌发酵过程中共分别产生42?种和17?种。发酵过程中,荞麦和小麦面团香气种类增加,其中荞麦面团呈现更多香气成分。烃类和酯类是荞麦面团酵母发酵前后主要香气成分,烃类主要为单萜烯和倍半萜烯类,酯类是荞麦面团经乳酸菌发酵前后主要香气成分。小麦经过酵母发酵产生香气成分包括烃类、酯类、醇类、酸类、醛类及醚类,经过乳酸菌发酵产生香气成分种类相对较少,有烃类、酯类、酮类及醛类。荞麦发酵后产生更多活性香气成分。酵母和乳酸菌发酵荞麦和小麦后,香气成分有明显差异。在发酵过程中,香气成分随着发酵时间延长而发生转化。

关键词: 发酵, 香气成分, 荞麦, 小麦, 顶空固相微萃取, 气相色谱-质谱联用仪

Abstract: The differences in the aroma components produced in buckwheat and wheat during fermentation by different starter cultures were analyzed by head space solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The aroma compounds were identified based on their retention indices and mass spectra. A total of 38 aroma compounds were identified in unfermented buckwheat dough, and 80 and 63 aroma compounds in buckwheat dough fermented by yeast and lactic acid bacteria, respectively. A total of 11 aroma compounds were found to be present in unfermented wheat dough, and 42 and 17 aroma compounds in wheat dough fermented by yeast and lactic?acid bacteria, respectively. Accordingly, new aroma compounds were formed during the fermentation of both wheat and buckwheat dough and buckwheat dough contained a larger number of aroma compounds than wheat dough. Hydrocarbons (monoterpenoids and sesquiterpenes) and esters were the main aroma components in buckwheat dough both before and after fermentation by yeast, whereas esters were the main aroma components in buckwheat dough both before and after fermentation by lactic?acid bacteria. Hydrocarbon, esters, alcohols, acids, aldehydes and ethers were produced as the main aroma compounds during the fermentation of wheat dough by yeast, while a smaller number of aroma components including hydrocarbon, esters, aldehydes and ethers were produced during fermentation by lactic?acid?bacteria. Fermented buckwheat dough contained more aroma components. Both buckwheat and wheat dough showed a significant change in aroma composition after fermentation by yeast or lactic acid bacteria. Furthermore, the aroma composition changed with fermentation time.

Key words: fermentation, aroma components, buckwheat, wheat, head space solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)

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