基于SDE/GC-MS制备的藏酥油香精及其应用

Preparation and Application of Tibet Butter Flavor Based on SDE/GC-MS Analysis

摘要:

为开发藏酥油风味香精，采用同时蒸馏萃取方法制备样品，利用GC-MS技术对天然藏酥油中的风味物质进行了分离、鉴定，经NIST谱图库比对，共确定了32个相似度在90以上的化合物，采用面积归一化法确定了各组分的相对含量，其中羧酸类12个，占71.81%；酮类6个，占9.33%；酯类5个，占1.49%；醇类3个，占4.44%；烯类2个，占1.46%；内酯类、醛类、醚类和酚类化合物各1个，分别占0.71%、0.24%、3.53%和13.75%。以GC-MS鉴定结果为依据，结合调香技术制备藏酥油香精，并将其应用于植物性藏酥油的开发。将植物性藏酥油与天然藏酥油在酥油茶中的应用进行感官评定，结果显示：植物性藏酥油在奶香、茶感和协调性方面优于天然藏酥油；滑口度和脂肪感稍逊于天然藏酥油。本文为开发藏酥油风味系列产品提供数据依据。

Abstract:

For the development of Tibet butter flavor, simultaneous distillation and solvent extraction (SDE) was used to prepare the sample. Thirty-two components were identified by GC-MS, and their relative contents in percentage were calculated with area normalization method. Twelve acids were detected, and their relative content was 71.81%. Six ketones were observed, with relative content of 9.33%. In addition, there were five esters, three alcohols and two alkenes, with their relative contents being of 1.49%, 4.44%, and 1.46%, respectively. Lactone, aldehyde, ether and phenol were also found, and their relative contents were 0.71%, 0.24%, 3.53% and 13.75%, respectively. The Tibet butter flavor was prepared based on the identified result. Artificial butter with Tibet flavor was tested in Tibet butter tea. Compared with natural Tibet butter, the artificial Tibet butter was superior in terms of milk flavor, tea feel and harmony, but slightly inferior in mouth feel and fattiness.