不同储藏条件下小麦粉挥发物与理化指标相关性分析

为了探索挥发性物质与小麦粉储藏品质指标的关系,进一步研究小麦粉品质变化机理,采用顶空气相色谱-质谱联用法测定了不同储藏条件下小麦粉中的挥发性物质,同时测定其生化指标,分析挥发性物质的种类和含量及其与生化指标的相关性。研究结果表明:不同储藏条件的小麦粉挥发性物质种类基本相同,只是在量上存在差异。通过主成分分析和相关性分析显示,小麦粉挥发物中的己醛、2-壬烯醛、2-辛醛、癸二烯醛、1-己醇、2-乙基-1-己醇,、苯甲醇、丙酮、十二烷、十四烷含量与脂肪酸值、丙二醛和回生值呈较高相关性,可作为小麦粉储存品质变化的评判指标,同时小麦粉中挥发物来源主要由脂类的氧化和水解产生。

RELATIONSHIP BETWEEN VOLATILE COMPONENTS OF WHEAT FLOUR AND BIOCHEMICAL INDEXES IN DIFFERENT STORED CONDITION

In order to find out the relationships between the volatile components and storage quality parameters of wheat flour and investigate the aging mechanism of stored wheat flour,the volatile components of wheat flour in different storage conditions were measured by the method of headspace gas chromatography-mass spectrometry(GC-MS).The physiological and biochemical indexes were also measured.The sorts and contents of volatile components,and their correlation with physiological and biochemical indexes of stored wheat flour were analyzed respectively.The results showed that the wheat flour in different storage conditions produced the same volatile components.Total volatile components were analyzed by principal component analysis and correlation analysis,Hexanal、2-Nonenal、2-Octenal、Decadienal、1-Hexanol、1-Hexanol,2-ethyl-、Benzyl Alcohol、Acetophenone、Dodecane、Tetradecane contents show more significant correlation with fatty acid value,MDA respectively,retrogradation and it can be used as an assessment index for the storage quality of stored wheat flour.The volatile matters may be produced from the oxygenation and hydrolysis of lipids in stored wheat flour.