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

doi:10.7506/spkx1002-6630-201608027

Abstract

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

CLC Number:

TS264.2

LIU Xiaohui, XU Lijuan, LI Yongge, LIU Huishuang, YANG Xuejuan, SUN Baoshan, LIU Jiang, WEI Ran. Simultaneous Determination of Non-Volatile Flavor Substances in Acid-Hydrolyzed Corn Protein Powder[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201608027.

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

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