速溶豆粉、牛奶粉及羊奶粉挥发性成分的比较
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摘要
对速溶豆粉、牛奶粉和羊奶粉的挥发性成分进行鉴定并比较,分析三者挥发性成分的差异。结果表明,速溶豆粉中共鉴定出42种挥发性物质,牛奶粉中共鉴定出48种挥发性物质,羊奶粉中共鉴定出47种挥发性物质,主要包括醇类、醛酮类、烃类、酸类、酯类和其他类等物质。三者中烃类、醛酮类和酯类物质的种类和含量均较高。速溶豆粉检出的醇类和酸类物质含量最高;牛奶粉中检出的烃类和酯类物质含量最高;羊奶粉中检测到的醛酮类和其他类物质含量最高。聚类分析和主成分分析结果表明,癸醛、(E,E)-3,5-辛二烯-2-酮、1-十二烯、正癸酸、丙位辛内酯、2-正戊基呋喃、2,6-二叔丁基对甲酚是速溶豆粉的关键挥发性物质;壬醛、δ-癸内酯、十二烷、丁位十二内酯、2,2,4,6,6-五甲基庚烷、1-十三烯是牛奶粉的关键挥发性物质; 1-戊醇、庚醛、2-庚酮、二甲基砜、3-辛烯-2-酮、壬醛、γ-十二内酯等挥发性物质是羊奶粉的关键挥发性物质。这些物质是导致速溶豆粉、牛奶粉和羊奶粉风味差异的主要物质。
The volatile components and differences of instant soybean powder,milk powder and goat milk powder were identified and analyzed.The results showed that 42 volatile substances were identified in instant soybean powder,48 volatile substances were identified in milk powder,and 47 volatile substances were identified in goat milk powder,including alcohols,aldehydes and ketones,hydrocarbons,acids,esters and other substances. It was found that the types and contents of hydrocarbons,aldehydes and ketones,esters were higher among them.The contents of alcohols and acids detected in instant soybean powder was the highest; the content of hydrocarbons and esters detected in milk powder was the highest; the content of aldehydes and ketones and other substances detected in goat milk powder was the highest. Cluster analysis and principal component analysis results showed that,decanal,( E,E)-3,5-octadien-2-one,1-dodecene,n-decanoic acid,and 2( 3 H)-furanone,5-butyldihydro-( y13),2-n-pentylfuran,butylated hydroxytoluene were the key volatile substances in instant soybean powder; nonanal,δ-decalactone,dodecane,and 2 H-Pyran-2-one,6-heptyltetrahydro-,2,2,4,6,6-pentamethylheptane,1-tridecene were the key volatile substances in milk powder; 1-pentanol,heptanal,2-heptanone,dimethyl sulfone,3-octene-2-one,nonanal,and γ-dodecalactone were the key volatile substances in goat milk powder. These substances were the main substances which caused differences in the flavor of instant soybean powder,milk powder and goat milk powder.
The volatile components and differences of instant soybean powder,milk powder and goat milk powder were identified and analyzed.The results showed that 42 volatile substances were identified in instant soybean powder,48 volatile substances were identified in milk powder,and 47 volatile substances were identified in goat milk powder,including alcohols,aldehydes and ketones,hydrocarbons,acids,esters and other substances. It was found that the types and contents of hydrocarbons,aldehydes and ketones,esters were higher among them.The contents of alcohols and acids detected in instant soybean powder was the highest; the content of hydrocarbons and esters detected in milk powder was the highest; the content of aldehydes and ketones and other substances detected in goat milk powder was the highest. Cluster analysis and principal component analysis results showed that,decanal,( E,E)-3,5-octadien-2-one,1-dodecene,n-decanoic acid,and 2( 3 H)-furanone,5-butyldihydro-( y13),2-n-pentylfuran,butylated hydroxytoluene were the key volatile substances in instant soybean powder; nonanal,δ-decalactone,dodecane,and 2 H-Pyran-2-one,6-heptyltetrahydro-,2,2,4,6,6-pentamethylheptane,1-tridecene were the key volatile substances in milk powder; 1-pentanol,heptanal,2-heptanone,dimethyl sulfone,3-octene-2-one,nonanal,and γ-dodecalactone were the key volatile substances in goat milk powder. These substances were the main substances which caused differences in the flavor of instant soybean powder,milk powder and goat milk powder.
引文
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[22]Qi X L,Li T T,Wei Z F,et al. Solvent-free microwave extraction of essential oil from pigeon pea leaves[Cajanus cajan(L.)Millsp.]and evaluation of its antimicrobial activity[J].Industrial Crops and Products,2014,58:322-328.
[23]Kenig F,Simons D J H,Crich D,et al. Structure and distribution of branched aliphatic alkanes with quaternary carbon atoms in Cenomanian and Turonian black shales of Pasquia Hills(Saskatchewan,Canada)[J]. Organic Geochemistry,2005,36(1):117-138.
[24]Fanaro G B,Duarte R C,Santillo A G,et al.Evaluation ofγ-radiation on oolong tea odor volatiles[J].Radiation Physics and Chemistry,2012,81(8):1152-1156.
[25]Alissandrakis E,Tarantilis P A,Harizanis P C,et al.Comparison of the volatile composition in thyme honeys from several origins in Greece[J]. Journal of Agricultural and Food Chemistry,2007,55(20):8152-8157.
[26]Zhao C X,Liang Y Z,Fang H Z,et al. Temperatureprogrammed retention indices for gas chromatography-mass spectroscopy analysis of plant essential oils[J]. Journal of Chromatography A,2005,1096(1-2):76-85.
[27]张晓梅,仝令君,迟雪露,等.奶牛乳、水牛乳与牦牛乳的挥发性风味物质分析[J].食品研究与开发,2017,38(18):126-131.
[28]Shiratsuchi H,Shimoda M,Imayoshi K,et al.Volatile flavor compounds in spray-dried skim milk powder[J]. Journal of Agricultural and Food Chemistry,1994,42(4):984-988.
[29]Shahidi F,Zhong Y. Lipid oxidation and improving the oxidative stability[J]. Chemical Society Reviews,2010,39(11):4067-4079.
[30]江连洲,胡少新.中国大豆加工产业发展现状与建议[J].中国农业科技导报,2007,9(6):22-27.
[31]Thomsen M K,Lauridsen L,Skibsted L H,et al.Temperature effect on lactose crystallization,Maillard reactions,and lipid oxidation in whole milk powder[J]. Journal of agricultural and food chemistry,2005,53(18):7082-7090.
[32]张怡,张富新,杨吉妮,等.充氮包装对全脂羊奶粉贮藏期间脂肪氧化稳定性的影响[J].食品工业科技,2013,34(10):291-294.
[33]Curioni P M G,Bosset J O.Key odorants in various cheese types as determined by gas chromatography-olfac-tometry[J].International Dairy Journal,2002,12(12):959-984.
[34]Adams A,Bouckaert C,Van Lancker F,et al. Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derivedα,β-unsaturated aldehydes[J]. Journal of Agricultural and Food Chemistry,2011,59(20):11058-11062.
[35]雷飞艳,艾对,于玲玲,等.羊奶粉贮藏过程中挥发性成分的分析[J].食品与发酵工业,2017,43(2):196-200.
[36] Zhu X,Gao Y,Chen Z,et al. Development of a chromatographic fingerprint of tobacco flavor by use of GC and GC-MS[J].Chromatographia,2009,69(7-8):735-742.
[37]周降生.基于LC-MS技术结合化学计量学方法对不同类型茶叶的鉴定研究[D].昆明:昆明理工大学,2014.
[2]Hodgkinson A J,Wallace O A M,Boggs I,et al. Gastric digestion of cow and goat milk:Impact of infant and young child in vitro digestion conditions[J]. Food chemistry,2018,245:275-281.
[3] Delgado F J,González-Crespo J,Cava R,et al.Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese PDO Torta del Casar during ripening[J].Food Chemistry,2010,118(1):182-189.
[4]Licón C C,De Mendoza J H,Maggi L,et al.Optimization of headspace sorptive extraction for the analysis of volatiles in pressed ewes’milk cheese[J].International Dairy Journal,2012,23(1):53-61.
[5]段礼新,漆小泉.基于GC-MS的植物代谢组学研究[J].生命科学,2015,27(8):971-977.
[6]Dong S,Zhang R,Ji Y C,et al.Soy milk powder supplemented with phytosterol esters reduced serum cholesterol level in hypercholesterolemia independently of lipoprotein E genotype:A random clinical placebo-controlled trial[J]. Nutrition Research,2016,36(8):879-884.
[7]Ma J,Hou X,Zhang B,et al.The analysis of carbohydrates in milk powder by a new “heart-cutting”two-dimensional liquid chromatography method[J]. Journal of Pharmaceutical and Biomedical Analysis,2014,91:24-31.
[8]周宸丞,陈熠敏,陈振桂,等.静态顶空与固相微萃取法分析婴幼儿辅食营养包中哈喇味的主要成分[J].食品工业科技,2016,37(16):49-55,60.
[9]艾对,张富新,于玲玲,等.羊奶中挥发性成分顶空固相微萃取条件的优化[J].食品与生物技术学报,2015,34(1):40-46.
[10]迟雪露,潘明慧,Khalmetov Muratzhan,等.GCMS、GCOMS结合感官评价分析牦牛奶粉风味组分[J].食品工业科技,2017,38(17):235-240.
[11]Wang Y J,Yang C X,Li S H,et al.Volatile characteristics of50 peaches and nectarines evaluated by HP-SPME with GC-MS[J].Food Chemistry,2009,116(1):356-364.
[12]Lv S D,Wu Y S,Song Y Z,et al.Multivariate analysis based on GC-MS fingerprint and volatile composition for the quality evaluation of Pu-erh green tea[J]. Food analytical methods,2015,8(2):321-333.
[13]Jerkovic'I,Marijanovi c'Z. Oak(Quercus frainetto Ten.)honeydew honey-approach to screening of volatile organic composition and antioxidant capacity(DPPH and FRAP assay)[J].Molecules,2010,15(5):3744-3756.
[14]Yan J,Liu X B,Zhu W W,et al. Retention indices for identification of aroma compounds by GC:Development and application of a retention index database[J]. Chromatographia,2015,78(1-2):89-108.
[15]Vincenzetti S,Cecchi T,Perinelli D R,et al.Effects of freeze-drying and spray-drying on donkey milk volatile compounds and whey proteins stability[J]. LWT-Food Science and Technology,2018,88:189-195.
[16]陈玮玲,钟培培,范琳琳,等.固相微萃取-气相色谱-质谱分析青钱柳叶挥发性成分[J].食品工业科技,2016,37(22):52-58.
[17]白希,陈艳琦,刘丛,等.同时蒸馏萃取法和固相微萃取法提取驴奶粉挥发性风味物质[J].新疆师范大学学报:自然科学版,2016,35(1):40-45.
[18]Ansorena D,Gimeno O,Astiasaran I,et al. Analysis of volatile compounds by GC-MS of a dry fermented sausage:Chorizo de Pamplona[J]. Food Research International,2001,34(1):67-75.
[19]Kotowska U,Zalikowski M,Isidorov V A.HS-SPME/GCMS analysis of volatile and semi-volatile organic compounds emitted from municipal sewage sludge[J]. Environmental Monitoring and Assessment,2012,184(5):2893-2907.
[20]Kallio M,Jussila M,Rissanen T,et al.Comprehensive twodimensional gas chromatography coupled to time-of-flight mass spectrometry in the identification of organic compounds in atmospheric aerosols from coniferous forest[J]. Journal of Chromatography A,2006,1125(2):234-243.
[21]Radulovic'N,Blagojevic'P,Palic'R.Comparative study of the leaf volatiles of Arctostaphylos uva-ursi(L.)Spreng.and Vaccinium vitis-idaea L.(Ericaceae)[J]. Molecules,2010,15(9):6168-6185.
[22]Qi X L,Li T T,Wei Z F,et al. Solvent-free microwave extraction of essential oil from pigeon pea leaves[Cajanus cajan(L.)Millsp.]and evaluation of its antimicrobial activity[J].Industrial Crops and Products,2014,58:322-328.
[23]Kenig F,Simons D J H,Crich D,et al. Structure and distribution of branched aliphatic alkanes with quaternary carbon atoms in Cenomanian and Turonian black shales of Pasquia Hills(Saskatchewan,Canada)[J]. Organic Geochemistry,2005,36(1):117-138.
[24]Fanaro G B,Duarte R C,Santillo A G,et al.Evaluation ofγ-radiation on oolong tea odor volatiles[J].Radiation Physics and Chemistry,2012,81(8):1152-1156.
[25]Alissandrakis E,Tarantilis P A,Harizanis P C,et al.Comparison of the volatile composition in thyme honeys from several origins in Greece[J]. Journal of Agricultural and Food Chemistry,2007,55(20):8152-8157.
[26]Zhao C X,Liang Y Z,Fang H Z,et al. Temperatureprogrammed retention indices for gas chromatography-mass spectroscopy analysis of plant essential oils[J]. Journal of Chromatography A,2005,1096(1-2):76-85.
[27]张晓梅,仝令君,迟雪露,等.奶牛乳、水牛乳与牦牛乳的挥发性风味物质分析[J].食品研究与开发,2017,38(18):126-131.
[28]Shiratsuchi H,Shimoda M,Imayoshi K,et al.Volatile flavor compounds in spray-dried skim milk powder[J]. Journal of Agricultural and Food Chemistry,1994,42(4):984-988.
[29]Shahidi F,Zhong Y. Lipid oxidation and improving the oxidative stability[J]. Chemical Society Reviews,2010,39(11):4067-4079.
[30]江连洲,胡少新.中国大豆加工产业发展现状与建议[J].中国农业科技导报,2007,9(6):22-27.
[31]Thomsen M K,Lauridsen L,Skibsted L H,et al.Temperature effect on lactose crystallization,Maillard reactions,and lipid oxidation in whole milk powder[J]. Journal of agricultural and food chemistry,2005,53(18):7082-7090.
[32]张怡,张富新,杨吉妮,等.充氮包装对全脂羊奶粉贮藏期间脂肪氧化稳定性的影响[J].食品工业科技,2013,34(10):291-294.
[33]Curioni P M G,Bosset J O.Key odorants in various cheese types as determined by gas chromatography-olfac-tometry[J].International Dairy Journal,2002,12(12):959-984.
[34]Adams A,Bouckaert C,Van Lancker F,et al. Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derivedα,β-unsaturated aldehydes[J]. Journal of Agricultural and Food Chemistry,2011,59(20):11058-11062.
[35]雷飞艳,艾对,于玲玲,等.羊奶粉贮藏过程中挥发性成分的分析[J].食品与发酵工业,2017,43(2):196-200.
[36] Zhu X,Gao Y,Chen Z,et al. Development of a chromatographic fingerprint of tobacco flavor by use of GC and GC-MS[J].Chromatographia,2009,69(7-8):735-742.
[37]周降生.基于LC-MS技术结合化学计量学方法对不同类型茶叶的鉴定研究[D].昆明:昆明理工大学,2014.