[关键词]
[摘要]
采用固相微萃取联合气质联用技术(SPME-GC-MS),对采集自内蒙古地区的6种不同传统奶豆腐样品中挥发性风味组分进行了分析研究。研究结果表明:6种奶豆腐样品中共检测出84种主要挥发性化合物,主要以中、短碳链的脂肪酸类化合物、酯类化合物与酮类化合物为主。不同加工工艺和储藏时间下奶豆腐的挥发性风味组分差别较大,其中酸奶豆腐B1中以脂肪酸类化合物和酯类化合物为主;白奶豆腐W1中以脂肪酸类化合物和醇类化合物为主,并且其烯烃及杂环类化合物含量均高于其他样品;新鲜白奶豆腐W2以脂肪酸类化合物和酮类化合物为主;不同储藏时间的熟奶豆腐X1与X3中脂肪酸类化合物含量较高,而新鲜制备的熟奶豆腐X2中脂肪酸类化合物和酮类化合物含量均较高。
[Key word]
[Abstract]
Solid phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) was used to analyze the volatile compounds in traditional hurood cheese samples collected from different regions of Inner Mongolia. A total of 84 volatile flavor compounds were identified in the six hurood samples tested, and the major compounds included short- and medium-chain fatty acids, esters, and ketones. Significant differences were found in the volatile flavor components of the hurood samples that had different manufacturing processes and storage times. Fatty acids and esters were the major volatile components in the sour hurood sample B1. For white hurood sample W1, the dominant compounds were fatty acids and alcohols, and the alkene and heterocyclic compound contents in these samples were higher than those in other samples. Fatty acids and ketones were the major compounds in fresh white hurood sample W2. Cooked hurood samples X1 and X2, both with different storage times, showed a relatively high content of fatty acids, and freshly prepared cooked hurood sample X2 had relatively high contents of fatty acids and ketones.
[中图分类号]
[基金项目]
国家自然基金青年基金资助项目(31201392);国家自然基金面上项目(31371826);国家 “863”计划项目(2011AA100903);北京市教委科研计划资助项目(KM201310011004);北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506)