食品科学2012，Vol.33Issue(12)：254-258,5.
顶空固相微萃取-气质联用分析小麦馒头制作过程中的挥发性成分变化
Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometric Analysis of Volatile Composition Changes of Steamed Bread during Processing
摘要
Abstract
To study the volatile composition changes of steamed bread during processing, the volatile components in wheat flours, fermented doughs and steamed breads from three representative wheat cultivars with different gluten strength, Pubing 143, Jinmai 47 and Xinong 9817, were extracted by headspace solid-phase microextraction （HSPME） and analyzed by GC-MS. A total 23 volatile compounds （mainly naphthalene, 1-methyl-naphthalene, （Z）-2-Butenedioic acid dimethyl ester, 1,7-dimethyl- naphthalene and 2-methyl-naphthalene） were found to be common to wheat flours from ＂all investigated cultivars, accounting for 84.01%, 77.82% and 82.28% of the total volatile compounds in Pubing 143, Jinmai 47 and Xinong 9817, respectively. Eighteen volatile compounds （mainly ethanol, naphthalene, 1-methyl-naphthalene, butanedioic acid ethyl methyl ester and phenylethyl alcohol） were common to fermented doughs made with wheat flours from all investigated cultivars, accounting for 80.99%, 71.65% and 70.44% of the total volatile compounds in Pubing 143, Jinmai 47 and Xinong 9817, respectively. Twenty-six volatile compounds （mainly naphthalene, 1-methyl-naphthalene, 2-pentyl-furan, ethanol and nonanal） were common to steamed breads made with wheat flours from all investigated cultivars, accounting for 80.26%, 75.99% and 80.43% of the total compounds in Pubing 143, Jinmai 47 and Xinong 9817, respectively. The results obtained demonstrate that wheat flour, fermented dough and steamed bread vary in volatile composition among wheat cultivars with different gluten strength despite no difference in most of the main volatile components. During the processing of steamed bread from wheat flour; the relative content of hydrocarbons significantly decreases, whereas both the kinds and relative contents of alcohols increase, suggesting a significant change in the volatile composition.关键词
小麦/馒头/顶空固相微萃取-气质联用法/挥发性成分Key words
wheat/steamed bread/solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) ~ volatile components分类
农业科技引用本文复制引用
燕雯,张正茂,刘拉平..顶空固相微萃取-气质联用分析小麦馒头制作过程中的挥发性成分变化[J].食品科学,2012,33(12):254-258,5.基金项目
“十一五”国家科技支撑计划项目 （）
陕西省13115项目 （）
