文献类型：期刊文献

中文题名：顶空-固相微萃取方法分析4种发酵剂制作馒头中挥发性风味物质

英文题名：Headspace Solid Phase Microextraction for Analysis of Volatile Components in Chinese Steamed Bread Made with Four Starter Cultures

作者：马凯[1];华威[2];龚平[1];陈尔凝[2];白羽[2];刘杰[2];王衍生[3];李太华[3];高丽娟[2]

第一作者：马凯

机构：[1]北京市理化分析测试中心;[2]北京联合大学生物化学工程学院;[3]北京旗舰食品集团有限公司

第一机构：北京市理化分析测试中心,北京100089

年份：2014

卷号：0

期号：16

起止页码：128-132

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;Scopus;北大核心:【北大核心2011】；CSCD:【CSCD2013_2014】；

基金：公益性行业(农业)科研专项(201303070);北京市科学技术研究院市级财政项目(PXM2013_178305_000002_00063845_FCG)

语种：中文

中文关键词：馒头;气相色谱-质谱联用;固相微萃取;风味物质

外文关键词：Chinese steamed bread;;gas chromatography-mass spectrometry(GC-MS);;solid phase microextraction(SPME);;volatile components

摘要：采用顶空-固相微萃取方法对传统老酵馒头与单一酵母馒头样品进行预处理,利用气相色谱-质谱法检测样品中的挥发性风味成分。经NIST 08.L质谱数据库检索结合文献对照,从旗舰馒头(传统老酵馒头)中检出59种挥发性风味成分,天津自制馒头(传统老酵馒头)中检出51种,安琪馒头(单一酵母馒头)中检出47种,燕山馒头(单一酵母馒头)中检出43种,这些挥发性成分中主要包括醇类、烃类、酯类、醛类、酮类、芳香类等。不同发酵剂制作馒头中风味物质的种类及相对含量都存在一定的差异性,这也是使用相同原料不同发酵方法制作馒头产生特别的风味的主要原因。
In this work, the composition of volatile components in Chinese steamed bread fermented with traditional mixed starters(QJ and ZZ) and commercial dry yeast starters(AQ and YS) was determined by headspace-solid phase microextraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS). According to the NIST 08.L MS spectral library and reference data, 59, 51, 47 and 43 volatile compounds in Chinese steamed bread fermented with QJ, ZZ, AQ and YS were identified, respectively. These volatile components included alcohols, hydrocarbons, esters, aldehydes, ketones, aromatics and other compounds. The results showed fermentation with the traditional mixed starters could result in the production of more components in different relative quantities in Chinese steamed bread than the dry yeast starters. This may be the main reason why Chinese steamed bread fermented with the same wheat flour and different starters have distinct volatile components.