固相微萃取和气相色谱- 质谱联用分析添加孜然粉的甜菊苷低糖曲奇食品的风味物质

doi:10.7506/spkx1002-6630-201212029

食品科学 ›› 2012, Vol. 33 ›› Issue (12): 149-153.doi: 10.7506/spkx1002-6630-201212029

固相微萃取和气相色谱- 质谱联用分析添加孜然粉的甜菊苷低糖曲奇食品的风味物质

钟京1，吴超1，ABDEL-SAMIE Mohamed ABDEL-SHAFI1，王凤1，黄卫宁1,*，郑建仙2

1.江南大学食品科学与技术国家重点实验室 2.华南理工大学食品与生物工程学院

出版日期:2012-06-25 发布日期:2012-07-27
基金资助:
国家自然科学基金面上项目(31071595；20576046)；美国农业部国际合作项目(A-(86269))；国家农业科技成果转化资金项目(2011GB2C100017)；广东省- 教育部产学研结合项目(2011B090400592)

Solid Phase Microextraction and GC-MS Analysis of the Effect of Cumin Powder on Volatile Compounds in Low Sugar Cookies with Stevioside

ZHONG Jing1，WU Chao1，ABDEL-SAMIE Mohamed ABDEL-SHAFI1，WANG Feng1， HUANG Wei-ning1,*，ZHENG Jian-xian2

(1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China； 2. School of Food and Bioengineering, South China University of Technology, Guangzhou 510640, China)

Online:2012-06-25 Published:2012-07-27

摘要/Abstract

摘要： 采用固相微萃取技术和气相色谱-质谱联用技术对3种不同曲奇食品体系包括普通曲奇(对照组)、甜菊苷低糖曲奇[用甜菊苷代替对照中45%(m/m)的糖，S组]，以及含孜然粉的甜菊苷低糖曲奇[在S组基础上添加10%(m/m)孜然粉，“S＋C”组]中挥发性风味物质的种类和含量进行研究，探索孜然粉对甜菊苷低糖曲奇食品风味物质的影响。结果共发现97种风味物质，其中16种同时存在于这3组(对照、S和S＋C)样品中，甜菊苷的加入使得曲奇中生成了34种对照样中没有的风味物质，此外还有25种风味物质仅存在于S＋C组中。在对照样曲奇中，其主要的风味物质为醛类、酮类和酯类，甜菊苷的加入使得杂环类风味物质含量显著增加。在低糖曲奇中添加孜然粉，会使得风味物质中醛类和烯类的含量明显增加，其中醛类占总风味物质的48%，主要为枯醛(27.45%)、2-蒈烯-10-醛(15.01%)和水芹醛(3.08%)；烯类含量占26.51%，主要为α-蒎烯(8.08%)、γ-萜品烯(8.07%)、柠檬烯(1.91%)和β-月桂烯(1.67%)。

关键词: 曲奇, 孜然, 低糖, 甜菊苷, 挥发性风味物质, 固相微萃取技术/气相色谱-质谱法

Abstract: In order to explore the effect of cumin power on volatile flavor compounds in low sugar cookies with stevioside, solid phase micro-extraction and gas chromatography-mass spectrometry were used to characterize the categories and contents of volatile flavor compounds in different cookie food systems, including normal cookies (control), low sugar cookies with 45% (m/m) sugar replaced by stevioside (S) and low sugar cookies with 10% (m/m) cumin powder (S+C). A total of 97 components were identified, and 16 of them were detected in all three samples, while 34 components were detected in low sugar cookies with stevioside (S) but not in the control. Meanwhile, only 25 components were observed in S+C. Aldehydes, ketones and esters were the major volatile compounds in the control samples, and heterocyclic compounds were significantly increased in S cookie samples with the addition of stevioside. The addition of cumin powder resulted in an obvious increase in the contents of aldehydes and alkenes in low-sugar cookies, which reached 48% and 26.51% (accounting for the total flavor compounds), respectively. The main aldehydes were cuminaldehyde (27.45%), 2-caren-10-al (15.01%) and phellandral (3.08%), and the main alkenes were α-pinene (8.08%), γ-terpinene (8.07%), limonene (1.91%) and β-myrcene (1.67%).

Key words: cookies, cumin, low sugar, stevioside, volatile compounds, solid phase micro-extraction/gas chromatography-mass spectrometry

中图分类号:

TS213.2

钟京，吴超，ABDEL-SAMIE Mohamed ABDEL-SHAFI，王凤，黄卫宁，郑建仙. 固相微萃取和气相色谱- 质谱联用分析添加孜然粉的甜菊苷低糖曲奇食品的风味物质[J]. 食品科学, 2012, 33(12): 149-153.

ZHONG Jing，WU Chao，ABDEL-SAMIE Mohamed ABDEL-SHAFI，WANG Feng，HUANG Wei-ning，ZHENG Jian-xian. Solid Phase Microextraction and GC-MS Analysis of the Effect of Cumin Powder on Volatile Compounds in Low Sugar Cookies with Stevioside[J]. FOOD SCIENCE, 2012, 33(12): 149-153.

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固相微萃取和气相色谱- 质谱联用分析添加孜然粉的甜菊苷低糖曲奇食品的风味物质

Solid Phase Microextraction and GC-MS Analysis of the Effect of Cumin Powder on Volatile Compounds in Low Sugar Cookies with Stevioside

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