同时蒸馏萃取和动态顶空萃取法提取焙烤小麦胚芽中风味物质

食品科学 ›› 2012, Vol. 33 ›› Issue (18): 236-242.

同时蒸馏萃取和动态顶空萃取法提取焙烤小麦胚芽中风味物质

呼德，张颖，张甜甜，侯建军，任雅琳，陈存社*

北京工商大学食品学院

收稿日期:2011-08-05 修回日期:2012-07-25 出版日期:2012-09-25 发布日期:2012-09-07
通讯作者: 呼德 E-mail:xiaode0513@163.com
基金资助:
嗜酸乳杆菌产共轭亚油酸的规律及在乳品发酵中的应用

Analysis of Volatile Aroma Components in Baked Wheat Germ by Simultaneous Distillation and Extraction or Dynamic Headspace Extraction Coupled with GC-MS

Received:2011-08-05 Revised:2012-07-25 Online:2012-09-25 Published:2012-09-07
Supported by:
The dynamics of Lactobacillus acidophilus strains to produce conjuated linoleic acid and application in dairy industry

摘要/Abstract

摘要： 为研究焙烤小麦胚芽中的挥发性风味成分，采用动态顶空萃取(DHS)与同时蒸馏萃取(SDE)两种方法提取焙烤小麦胚芽中的风味物质，并通过气质联机(GC-MS)进行风味成分的分离与鉴定，结果共鉴定出101种化合物，包括醛类15种、醇类8种、烃类11种、酮类12种、酯类6种、酚类5种，酸类10种、醚类6种、含氮杂环类28种，其中挥发性的醛以及含氮类杂环化合物构成了焙烤小麦胚芽的风味主体。两种方法检测出的香味化合物的峰面积偏差较大，但鉴定出的化合物种类大致相同，特别是焙烤麦芽香味中的关键香味成分。从香味成分的构成考虑，DHS/GC-MS与SDE/GC-MS的分析结果较为相似。

关键词: 焙烤小麦胚芽, 同时蒸馏(SDE), 动态顶空(DHS), 气质联机, 香味成分

Abstract: The purpose of this study was to compare the analytical results obtained for the volatile composition of baked wheat germ by simultaneous distillation extraction (SDE) and dynamic headspace extraction (DHE) coupled with GC-MS. A total of 101 volatile compounds were identified from baked wheat germ by both methods, including 15 aldehydes, 8 alcohols, 11 hydrocarbons, 12 ketones, 6 ester, 5 phenols, 10 acids, 6 ethers and 28 nitrogen-containing heterocyclic compounds. Among them, aldehydes and nitrogen-containing heterocyclic compounds were identified as dominant volatile compounds responsible for the flavor of baked wheat germ. Great differences were observed among the peak areas of the same volatile compounds measured by both methods, but almost the same types of volatile compounds were identified from baked wheat germ, especially the critical aroma-active compounds. Therefore, similar results could be obtained for the composition of aromatic compounds by SDE/GC-MS and DHE/GC-MS.

Key words: baked wheat germ, simultaneous distillation extraction (SDE), dynamic headspace extraction (DHE), gas chromatography-mass spectrometry (GC-MS), aroma components

中图分类号:

207.3

呼德，张颖，张甜甜，侯建军，任雅琳，陈存社*. 同时蒸馏萃取和动态顶空萃取法提取焙烤小麦胚芽中风味物质[J]. 食品科学, 2012, 33(18): 236-242.

参考文献

韩文凤,邱泼.小麦胚芽的开发利用研究动态[J].粮食加工，2008，33(3)：64-67.
[2] 连彩霞,朱科学等.小麦胚芽的研究进展[J].粮食加工,2009,34(5):50-53.
[3] 葛毅强,蔡同一.小麦胚芽及其综合利用的研究进展[J].粮食与饲料工业,2000,8:3-6.
[4] 陈丽萍.小麦胚芽资源的开发利用现状及前景[J].太原科技,2006,4:25-27.
[5] Evans E. The Impact of the Thermostability of α-Amylase,β-Amylase, and Limit Dextrinase on Potential Wort Fermentabilitly[J]. J Am Soc Brew Chem,2003, 61(4): 210-218.
[6] The Subcommittee American Society of Brewing Chemists. Dimethyl Sulfide Precursor in Malt by Headspace Gas Chromatography[J]. J Am Soc BrewChem, 1998, 56(4): 186-88 .
[7] 周伟.黑麦芽制麦工艺及酿造特性研究[D].无锡:江南大学, 2005．
[8] 孙保国,何坚.香料化学与工艺学[M].北京:化学工业出版社.2004:508-512.
[9] 李志华,王俊英.自制着色特种麦芽生产风味啤酒[J].啤酒科技.2004,7:30-34.
[10] 陈之贵,张五九.特种麦芽风味化学的研究[J].啤酒科技.2001,7:19-22.
[11] Dorota Klensporf, Henryk H. Jelen. Effect of heat treatment on the flavor of oat ?akes[J].Journal of Cereal Science,2008,48:656-661.
[12] 谢建春.现代香味分析技术及应用[M].北京:中国标准出版社.2008:17-18.
[13] 綦艳梅,孙宝国等.同时蒸馏萃取-气质联用分析月盛斋酱牛肉的挥发性风味成分[J].食品科学,2010,31(18):370-374.
[14] 张纯,张智勇等.动态顶空进样法分析月盛斋酱牛肉的挥发性风味组分[J].食品与发酵工业,1992,4:47-53.
[15] 刘源,徐幸莲等.南京酱牛肉风味研究初报[J].江苏农业科学,2004,5:101-104.
[16] XIE Jianchun, SUN Baoguo, WANG Shuaibin. Aromatic constituents from Chinese traditional smoke-cured bacon of Mini-pig[J]. Food Science and Technology International, 2008, 14(4): 329-340.
[17] 孙宝国等.食用调香术[M].北京:化学工业出版社,2010:32-39.
[18] Pan B S, Kou J M. Flavor of shellfish and Kamaboko flavourants[M]. New York: Blackie Academic and Professional,1994:85-114.
[19] 周芳.酱肉加工工艺及挥发性风味物质研究[D].重庆:西南大学,2008.
[20] 黄祥斌,杨华林.制麦工艺对风味物质的影响[J].啤酒科技,2003,11:61-62.
[21] FAN Wenlai, QIAN M C. Characterization of aroma compounds of Chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis[J].Agricultural and Food Chemistry , 2006,54:2695-2704.
[22] 舒友琴,扶庆权.小麦胚芽中油、蛋白质及淀粉的分离制备[J].食品科学,2005,26(12):147-151.
[23] 程丽娟,袁静.发酵食品工艺学[M].西北农林科技大学出版社,2002:227-266.
[24] CERNY C. Origin of carbons in sulfur-containing aroma compounds from the maillard reaction of xylose, cysteine and thiamine[J]. LWT-Food Science and Technology,2007,40 (8) :1309-1315.
[25] 张水华,刘耕.麦芽中的风味物质及其对啤酒质量的影响[J].广州食品工业科技.1994,3:62-64
[26] 蔡培钿,白卫东,钱敏.美拉德反应在肉味香精中的研究进展[J].中国酿造,2009,5:7-10.
[27] Morton I D, Macleod A J. Food Flavours Part A,Introducifon[M]. Amsterdam: Elsevier Scientific Publishing Company,1982.
[28] LIN Longze, LU Shengmin, HARNLY J M. Detection and quantification and glycosylated flavonoid malonates in celery, Chinese celery, and celery seed by LC-DAD-ESI/MS[J].Journal of Agricultural and FoodChemistry,2007,55(4):1321-1326.
[29] 张东星,冯高迁等.同时蒸馏—萃取法(SDE)提取安息茴香精油的研究[J].粮油食品科技.2007,15(6):31-33.
[30] Carlo B, Chiara C, Eriea L,eta1. Automated headspace solid-phase dynamic extraction to analyse the volatile fraction of food matrices[J].J ChmmatgrA,2004,1024:217-226．
[31] Cheng J S. Determination of aroma components in wines by Head-space Solid-phase microextraction coupled with gas chromatography[J].Sino-overseas Grapevine Wine. 2003, 2:19-21．

[1]	殷朝敏，范秀芝，樊喆，史德芳，高虹. 14 种侧耳属食用菌干品挥发性香味成分分析[J]. 食品科学, 2018, 39(16): 240-246.
[2]	陈海涛，綦艳梅，徐晓兰，张宁，孙宝国，黄明泉. 月盛斋清香牛肉挥发性成分的分析[J]. 食品科学, 2013, 34(18): 158-164.
[3]	廖永红，杨春霞，胡佳音，胡建华，谢建春. 气相色谱-质谱法分析比较牛栏山牌清香型二锅头酒和浓香型白酒中的香味成分[J]. 食品科学, 2012, 33(6): 181-185.
[4]	张丽珍，曾志将，郑云林，吴小波. 江西野桂花蜂蜜成分分析[J]. 食品科学, 2012, 33(10): 195-199.
[5]	綦艳梅，陈海涛，陶海琴，孙宝国. 平遥与月盛斋酱牛肉挥发性成分分析[J]. 食品科学, 2011, 32(22): 251-256.
[6]	苗志伟，柳金龙，官伟，刘玉平. 北京产干黄酱中挥发性风味成分分析[J]. 食品科学, 2011, 32(20): 151-156.
[7]	袁仲1，马绮云2，杨继远1. 液液萃取和同时蒸馏萃取与气质联用分析国产食醋香味成分[J]. 食品科学, 2010, 31(4): 226-229.
[8]	谢建春，孙宝国，郑福平，肖永辉，刘晶鑫. 超临界CO2 萃取氧化羊脂中的挥发性香味成分[J]. 食品科学, 2009, 30(18 ): 168-171.
[9]	王伟君, 李延华, 张兰威, 马薇, 于俊林. SDE-GC-MS法测定发酵乳中风味物质[J]. 食品科学, 2008, 29(6): 332-334.
[10]	谢建春, 孙宝国, 刘玉平, 郑福平, 王晨. 维生素B1微波加热降解香味成分分析[J]. 食品科学, 2004, 25(10): 241-244.
[11]	陈晓平, 马铁俊, 刘学军, 王丽梅, 尹晓丽, 王平. 吉林黑香米糊的研制[J]. 食品科学, 1996, 17(10): 68-69.
[12]	陈全庚, 袁菊如, 陈光汉. 江西“特’型白洒香味成分特征研究初报[J]. 食品科学, 1991, 12(2): 1-6.
[13]	董强. 花粉浸膏的制法[J]. 食品科学, 1986, 7(3): 25-.
[14]	孟庆生. 动植物食品香味成分简介[J]. 食品科学, 1981, 2(5): 17-21.