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| 同时蒸馏萃取法分析美国蓝多湖硬质干酪风味物质 | |
| 引用本文： | 牛婕,甘伯中,乔海军,刘兴龙.同时蒸馏萃取法分析美国蓝多湖硬质干酪风味物质[J].甘肃农业大学学报,2010,45(4). |
| 作者姓名： | 牛婕 甘伯中 乔海军 刘兴龙 |
| 作者单位： | 1. 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070 2. 甘肃农业大学理学院,甘肃,兰州,730070 3. 甘肃华羚生物科技有限公司,甘肃,兰州,730000 |
| 基金项目： | 教育部科学技术研究重点项目，甘肃省高等学校研究生导师科研项目 |
| 摘 要： | 采用同时蒸馏萃取(SDE)法提取美国蓝多湖硬质干酪的风味物质,利用气相色谱-质谱联用仪对挥发性风味物质进行分离鉴定,并用峰面积归一化法测定了各种化合物的质量分数.结果表明:分析所得美国蓝多湖硬质干酪挥发性化合物57种,占化合物总质量分数的96.93%,主要是酮类(占38.1%)、酯类(占18.82%)和酸类(占13.77%),其次为醛类和醇类;其中,57种挥发性化合物中,2-十五酮、2-壬酮、2-庚酮、3-羟基-2-丁酮、癸酸、δ-癸内酯等是蓝多湖硬质干酪的主要风味物质. |
| 关 键 词： | 硬质干酪 同时蒸馏萃取 风味物质 气相色谱-质谱法 |
Flavor components extracted with simultaneous distillation and analyzed with GC-MS from American blue lake hard cheese |
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| NIU Jie,GAN Bo-zhong,QIAO Hai-jun,LIU Xing-long.Flavor components extracted with simultaneous distillation and analyzed with GC-MS from American blue lake hard cheese[J].Journal of Gansu Agricultural University,2010,45(4). | |
| Authors: | NIU Jie GAN Bo-zhong QIAO Hai-jun LIU Xing-long |
| Abstract: | The flavor components in American blue lake hard cheese were extracted by simultaneous distillation-extraction(SDE)and identified with gas chromatography-mass spectrometry(GC-MS).The results showed that there were 57 components in extraction,equaling to 96.93 % of total flavor components in weight.Major components were ketones(38.1 %),esters(18.82 %) and acids(13.77 %),secondly components were aldehydes and alcohols.The compounds,2-pentadecanone,2-nonanone,2-heptanone,3-hydroxy-2-butanone,decanoic acid,delta-decalactone,contributed the main flavor components of American blue lake hard cheese. |
| Keywords: | hard cheese simultaneous distillation-extraction(SDE) flavor component gas chromatography-mass spectrometry(GC-MS) |
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