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当前位置: 首页 > 文章 > SDE-GC-MS结合保留指数分析不同预处理的豆浆风味 食品科学 2015,36 (20) 185-189
Position: Home > Articles > Analysis of Aroma Components in Soybean Milk with Different Pretreatments by SDE-GC-MS Based on Retention Index FOOD SCIENCE 2015,36 (20) 185-189

SDE-GC-MS结合保留指数分析不同预处理的豆浆风味

作  者：
杨蕊莲;蒋和体
单  位：
西南大学食品科学学院
关键词：
豆浆;不同预处理;挥发性风味物质;同时蒸馏-气相色谱-质谱联用;保留指数
摘  要：
采用同时蒸馏-气相色谱-质谱联用技术分别对未处理、微波处理、冷冻处理和超声处理后豆浆的挥发性物质进行分析,在利用NIST质谱检索库检索的基础上,结合保留指数进行定性,同时运用峰面积归一化法加苯甲醇作内标定量。结果表明:共鉴定出48种挥发性成分,4种预处理后的样品挥发性成分分别为28、26、30种和33种。不同预处理后的风味物质均以醛类、醇类、酮类、呋喃为主,醛类含量最多。结合感官评价得出冷冻处理后豆浆风味最佳。
译  名：
Analysis of Aroma Components in Soybean Milk with Different Pretreatments by SDE-GC-MS Based on Retention Index
作  者：
YANG Ruilian;JIANG Heti;College of Food Science, Southwest University;
关键词：
soymilk;;different pretreatments;;volatile flavor compound;;simultaneous distillation extraction-gas chromatography-mass spectrometry(SDE-GC-MS);;retention index
摘  要：
The volatile compounds of soymilk samples subjected to different pretreatments including blank control, microwave irradiation, freezing and ultrasonic irradiation were extracted by simultaneous distillation extraction(SDE) and then analyzed by gas chromatography-mass spectrometry(GC-MS). The separated peaks were identifi ed by mass spectral library search combined with retention index comparison. The area normalization method was used for quantitative analysis employing benzyl alcohol as the internal standard. The results indicated that a total of 48 volatile compounds were identifi ed including 28, 26, 30 and 33 compounds detected in non-pretreated, microwave-treated, frozen and ultrasonic-treated soymilk, respectively. The main fl avor compounds of all four soymilk samples were aldehydes, alcohols, ketones, and furans, among which, the aldehydes were the most predominant compounds. These results together with sensory evaluation indicated that frozen soymilk had the best fl avor.

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