红糖的挥发性香气成分分析
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摘要
利用固相微萃取方法(SPME)提取红糖中的挥发性香气成分,从样品浓度、样品添加量、NaCl添加量、萃取温度和萃取时间5个方面进行优化,确定最终的萃取参数为:样品浓度60%,样品添加量6.00g,NaCl添加量0.60g,萃取时间50min,萃取温度50℃。在此基础上对自制红糖以及古方和太古2种市售红糖进行气相色谱-质谱(GC-MS)检测,分析红糖的挥发性香气成分,确定其组成与相对含量,初步判定其中乙醛、2-甲基丁醛、3-甲基丁醛、2,6-二甲基吡嗪、壬醛、2,6-二乙基-吡嗪、2,3,5-三甲基吡嗪、糠醛、2,3-二甲基吡嗪、癸醛和2-乙酰基吡咯是主要的挥发性香气成分。
The volatile aroma components in brown sugar are extracted by SPME.The extraction method is optimized from five aspects:sample concentration,additive amount of sample,additive amount of NaCl,extraction temperature and extraction time.The final extraction parameters are determined as follows:sample concentration is 60%,additive amount of sample is 6.00 g,additive amount of NaCl is 0.60 g,extraction time is 50 min,extraction temperature is 50℃.On this basis,the volatile aroma components of brown sugar are analyzed by GC-MS.The composition and relative content of the volatile aroma components are determined.Acetaldehyde,2-methylbutyraldehyde,3-methylbutyraldehyde,2,6-dimethylpyrazine,nonanal,2,6-diethyl-pyrazine,2,3,5-trimethyl-pyrazine,fural,2,3-dimethyipyrazine,decanal and 2-acetylpyrrole are the main volatile aroma components.
The volatile aroma components in brown sugar are extracted by SPME.The extraction method is optimized from five aspects:sample concentration,additive amount of sample,additive amount of NaCl,extraction temperature and extraction time.The final extraction parameters are determined as follows:sample concentration is 60%,additive amount of sample is 6.00 g,additive amount of NaCl is 0.60 g,extraction time is 50 min,extraction temperature is 50℃.On this basis,the volatile aroma components of brown sugar are analyzed by GC-MS.The composition and relative content of the volatile aroma components are determined.Acetaldehyde,2-methylbutyraldehyde,3-methylbutyraldehyde,2,6-dimethylpyrazine,nonanal,2,6-diethyl-pyrazine,2,3,5-trimethyl-pyrazine,fural,2,3-dimethyipyrazine,decanal and 2-acetylpyrrole are the main volatile aroma components.
引文
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[14]杨雅瑜,刘玉德,张媛,等.正交实验优化多频超声波辅助法提取绿茶茶多酚工艺[J].食品工业科技,2014,35(19):189-193.
[2]Guerra M J,Mujica M V.Physical and chemical properties of granulated cane sugar"panelas"[J].Ciência E Tecnologia De Alimentos,2010,30(1):250-257.
[3]Takara K, Kinjyo A, Matsui D,et al. Antioxidative phenolic compounds from non-sugar fraction in Kokuto,non-centrifugal cane sugar[J].Nippon Nogeikagaku Kaishi,2000,74(8):885-890.
[4]Calabia B P,Tokiwa Y.Production of D-lactic acid from sugarcane molasses,sugarcane juice and sugar beet juice by Lactobacillus delbrueckii[J].Biotechnology Letters,2007,29(9):1329-1332.
[5]Harish N M A,Sathisha U V,Manohar M P,et al.Cytoprotective and antioxidant activity studies of jaggery sugar[J].Food Chemistry,2009,115(1):113-118.
[6]Bao G Y,Lan Y H,Zhu S X.The active nutrients and application development advantages of brown sugar[J].Sugarcane &Canesugar,2015(11):239-241.
[7]Brown L O.Studies on the turbidity of cane juice and raw sugar[J].Journal of Food Process Engineering,2008(14):77-80.
[8]Inafuku M,Toda T,Okabe T,et al.Effect of Kokuto,a non-centrifugal cane sugar,on the development of experimental atherosclerosis in Japanese quail and apolipoprotein E deficient mice[J].Food Science &Technology International Tokyo,2007,13(1):61-66.
[9]Asikin Y,Hirose N,Tamaki H,et al.Effects of different drying-solidification processes on physical properties,volatile fraction,and antioxidant activity of non-centrifugal cane brown sugar[J].LWT-Food Science and Technology,2016,66:340-347.
[10]Asikin Y,Kamiya A,Mizu M,et al.Changes in the physicochemical characteristics,including flavour components and Maillard reaction products,of non-centrifugal cane brown sugar during storage[J].Food Chemistry,2014,149(8):170-177.
[11]吴光忠,何炯灵,黄炳文,等.果香型米醋的研制及风味分析[J].中国调味品,2018,43(9):121-125.
[12]Romeo V,Ziino M,Giuffrida D,et al.Flavour profile of capers(Capparis spinosa L.)from the Eolian Archipelago by HS-SPME/GC-MS[J].Food Chemistry,2007,101(3):1272-1278.
[13]姜文广,李记明,徐岩,等.4种酿酒红葡萄果实的挥发性香气成分分析[J].食品科学,2011,32(6):225-229.
[14]杨雅瑜,刘玉德,张媛,等.正交实验优化多频超声波辅助法提取绿茶茶多酚工艺[J].食品工业科技,2014,35(19):189-193.