HS-SPME-GC-MS分析马铃薯挥发性风味物质
Analysis of Flavor in Potato by Headspace-Solid Phase Microextration-Gas Chromatography-Mass Spectrometry
DOI:10.3969/j.issn.1673-1689.2019.06.017
中文关键词: 马铃薯 挥发性风味物质 顶空-固相微萃取(HS-SPME) 气相色谱-质谱联用(GC-MS)
英文关键词: potato,volatile compounds,HS- SPME,GC- MS
基金项目:
作者
单位
曾著莉
甘肃农业大学 食品科学与工程学院,甘肃 兰州 730070
魏晋梅
甘肃农业大学研究测试中心,甘肃 兰州 730070
牛黎莉
汪月
赖兴娟
张盛贵
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中文摘要:
采用顶空-固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)分析了马铃薯挥发性风味物质。经分析鉴定,在鲜马铃薯中得到30种挥发性风味物质,蒸熟马铃薯泥中得到31种,60 ℃下保温3 h的马铃薯泥中得到37种。鲜马铃薯中的主要挥发性风味物质是碳氢化合物,包括甲基环戊烷(25.74%)、正己烷(5.86%)、正戊烷(5.93%)等;蒸熟马铃薯泥和60 ℃下保温3 h马铃薯泥中的主要挥发性风味物质是醛类,包括己醛(88.92%)、戊醛(3.437%)、(Z)-2-庚烯醛(2.077%)、壬醛(0.748%)等。
英文摘要:
The volatile compounds of potato were determined by headspace-solid phase microextration(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS). More than 37 volatile compounds were identified including aldehydes,alcohols,furans,hydrocarbons,ketones,phenols,esters and methylthio compounds in fresh potato,potato puree steamed,and potato puree stored at 60 ℃ for 3 h. The hydrocarbons were the major volatiles including methyl cyclopentane(25.74%),n-hexane(5.86%),n-pentane(5.93%) in the fresh potatoes.The aldehydes were the main volatiles including hexanal(88.92%),valeraldehyde(3.437%),(Z)-2-heptenal(2.077%),nonanal( 0.748%) in the potato puree steamed and potato puree stored at 60 ℃ for 3 h. and Hexanal(88.92%) was the dominant compound in the potato puree steamed and potato puree stored at 60 ℃ for 3 h.
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