新疆农业科学2018，Vol.55Issue(10)：1902-1908,7.DOI:10.6048/j.issn.1001-4330.2018.10.017
顶空固相微萃取全麦粉中挥发性成分的研究
Study on Volatile Compounds from Whole Wheat Flour by Headspace Solid-phase Microextraction
摘要
Abstract
[Objective] To study the volatile components from whole wheat flour, wheat embryo, wheat bran and wheat flour in the hope of laying the foundation for the development of whole wheat flour food.[Method]The volatile compounds from wheat flour, whole wheat flour, wheat embryo and wheat bran were extracted by solid phase microextraction (SPME) and identified by gas chromatography mass spectroscopy (GC-MS).[Result]The results showed the wheat flour and whole wheat flour had 24 and 29 kinds of volatile compounds respectively, raw wheat embryo, raw wheat bran, ripe wheat embryo and ripe wheat bran had 27, 37, 36 and 27 kinds of volatile compounds respectively. A total of 29 volatile compounds were identified in WWF, including 7 alcohols (17.15％), 9 hydrocarbons (9.5％), 3 ketones (3.77％), 4 aldehydes (39.16％), 1 acids (0.76％), and 1 ester (0.72％).[Conclusion]The number of volatile compounds extracted from WWF was obviously higher than that extracted from wheat flour. The main characteristic volatile compounds were 3-methyl-1-butanol, 2-methyl-1-butanol, 1-pentanol and dodecane, and furfural, 3-methyl-butanal were obtained by bran ripening.关键词
全麦粉/挥发性成分/固相微萃取/气相色谱-质谱联用法Key words
whole wheat flour/volatile compound/solid-phase microextraction/gas chromatography-mass spectrometry引用本文复制引用
徐鑫,毛红艳,王仙,哈力旦·依克热木,于明..顶空固相微萃取全麦粉中挥发性成分的研究[J].新疆农业科学,2018,55(10):1902-1908,7.基金项目
自治区公益性科研院所基本业务费专项"全麦粉及营养配方面粉生产技术研究" (KY 2018020) （KY 2018020）
新疆粮油精深加工技术创新平台建设 (ZLXM38JG) （ZLXM38JG）
