| 加热对牛奶中风味物质的影响 |
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| 引用本文： | 杨楠,张兰威.加热对牛奶中风味物质的影响[J].东北农业大学学报,2007,38(1):39-43. |
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| 作者姓名： | 杨楠 张兰威 |
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| 作者单位： | 1. 东北农业大学食品学院,黑龙江,哈尔滨,150030
2. 东北农业大学食品学院,黑龙江,哈尔滨,150030;哈尔滨工业大学食品科学与遗传研究院,黑龙江,哈尔滨,150090 |
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| 基金项目： | 科技部农业高科技成果转化基金，黑龙江省教育厅骨干教师基金 |
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| 摘 要： | 试验用有机溶剂乙醚萃取了原料乳和巴氏杀菌乳中的风味物质,并用气相色谱(GC)-质谱(MS)联用法结合内标法对其进行定性和相对定量分析。结果表明,在原料乳的风味物质中,共鉴定出46种物质,主要由C_8～C_(20)的酮类、烷烃、烷酸和酯类组成;在加热温度为65℃时间为30 min的巴氏杀菌乳中,共鉴定出69种物质,除上述几类物质外还含有醛类、酯类和烯类等物质。其中辛烷、环氧乙烷、己酸、苯乙酮、壬醛、辛酸、十二烷、2-癸醛、十三烷、2,4(E)(E)-十二烯醛、2-亚甲基-环戊醇、癸酸等具有较强的挥发性,是牛乳中风味物质中的重要成分。
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| 关 键 词： | 牛乳 风味成分 气相色谱-质谱 加热 |
| 文章编号： | 1005-9369（2007）01-0039-05 |
| 修稿时间： | 2005-05-11 |
Effects of heating treatment on flavors of milk |
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| YANG Nan,ZHANG Lanwei.Effects of heating treatment on flavors of milk[J].Journal of Northeast Agricultural University,2007,38(1):39-43. |
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| Authors: | YANG Nan ZHANG Lanwei |
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| Institution: | 1. College of Food, Northeast Agricultural University, Harbin 150030, China; 2. Institute of Food Science and Heredity, Harbin Institude of Technology, Harbin 150090, China |
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| Abstract: | The flavors from raw milk and pasteurized milk were collected by extracting with ether. Quali-tative and quantitative estimation of flavors was carried out by GC-MS using methyl butanoate as the internal standard. Forty-six compounds were identified in raw milk. They include ketones, alkyls, alkyl acids and esters; 69 compounds were identified in milk subjected to pasteurization (30 min at 65℃). They include aldehydes and alkenes besides ketones, alkyls, alkyl acids, esters. Octane, 1, 1-diethoxy-ethane, hexanoic acid, acetophenone, octanoic acid, decenal, etc. are volatilizable compounds in them and important to flavor of milk. |
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| Keywords: | milk flavor gas chromatography-mass spectrometry heating |
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