不同来源小麦面粉香气成分的比较研究

采用顶空固相微萃取(HS-SPME)与气相质谱(GC-MS)相结合方法,对5种不同来源小麦(Triticum aestivumL.)面粉的香气成分进行比较分析。结果表明,5种不同来源小麦面粉中鉴定出42种香气成分,共有香气成分13种,其相对百分含量约占各自香气总量的50%以上,可归为烃类、醇类、醛类、酸类、苯环类和杂环类等6大组分。其中,烃类和醇类组分数量和其组分相对百分含量都明显高于醛类、酸类、苯环类和杂环类,占各自香气成分相对百分含量的49.62%~78.74%。不同来源小麦之间的香气成分存在一定差异;小麦面粉中的香气成分主要以烃类、醇类组分为主。

Comparative Analysis of the Aroma Compositions among Different Sources of Wheat Flour

Using headspace solid phase microextraction (HS-SPME) and gas phase mass spectrometry (GC-MS) method, the aroma compositions were analyzed in the five different sources of wheat flour. 42 kinds of aroma compositions were identified. And, a total of 13 kinds of aroma compositions which were identical in the five different sources of wheat flour, accounting for more than 50% in relative percentage content of total aroma compositions. Identified aroma compositions could be classi-fied into hydrocarbon, alcohol, aldehydes, acids, benzodiazepines and heterocycle. Of which, hydrocarbons and alcohol com-ponents including part number and its relative percentage content were significantly higher than aldehyde, acid, benzene and heterocycle. The relative percentage content of hydrocarbons and alcohol components were between 49.62% and 78.74% in the five different sources of wheat flour. The results showed that the aroma compositions were existed significant differences in a-mong different sources of wheat flour and were mainly composed of hydrocarbons and alcohols components.