食品工业科技2016，Vol.37Issue(14)：83-89,7.DOI:10.13386/j.issn1002-0306.2016.14.008
顶空固相微萃取-气质联用技术分析曲拉干酪素挥发性成分及来源
Analysis of volatile compounds and sources from Qula casein based by SPME-GC-MS method
摘要
Abstract
In this stuy,in order to explore the special volatile compounds of Qula casein as well as their source,the SPME-GC-MS had been used to detect the volatile chemistries of caseins extracte from different raw materials as well as Qula and fresh milk.The results indicated that acetic acid,3-oxhydryl-2-butanone,nonanal,toluene and sulfur dioxide were the distinctively substance of the Qula casein,which had unique contribution to the Qula casein special odor and acetic acid was root in Qula.3-oxhydryl-2-butanone was partly root in Qula,and partly from the production process.Nonanal,toluene and sulfur dioxide were from the preparation procedure.In addition,regional divergence of Qula had a biggish contribution to the smell of casein but not the color of the raw material.关键词
曲拉/干酪素/GC-MS分析/特殊挥发性成分/来源Key words
Qula/casein/GC-MS analysis/special volatile components/source分类
轻工纺织引用本文复制引用
罗丽,孙科,鲁迎瑞,刘恭,何萧,宋礼,张兰威..顶空固相微萃取-气质联用技术分析曲拉干酪素挥发性成分及来源[J].食品工业科技,2016,37(14):83-89,7.基金项目
国际科技合作重点项目计划(2011DFA32550). （2011DFA32550）
