食品工业科技2025，Vol.46Issue(9)：243-252,10.DOI:10.13386/j.issn1002-0306.2024040210
HS-SPME-GC-MS结合ROAV分析不同包装材料对乳粉品质的影响
HS-SPME-GC-MS Combined with ROAV to Analyze the Effect of Different Packaging Materials on the Quality of Milk Powder
摘要
Abstract
In order to investigate the effects of packaging materials on the quality of milk powder,three common packaging materials were selected in this study(ordinary plastic packaging(polypropylene,PP),high barrier material packaging(polyethylene/polyvinyl alcohol/polyethylene,PE/PVA/PE),and aluminum-plastic packaging(polyethylene terephthalate/polyamide/aluminum foil/polyethylene,PET/PA/AL/PE)),and a variety of physicochemical indexes and volatile flavor substances were determined.The volatile compositions were determined using headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and combined with the relative odor activity value(ROAV)method for the identification of key aroma substances.The results showed that high barrier and aluminum-plastic packaging demonstrated strong efficacy in preserving the original physicochemical properties(moisture content,solubility,particle size,color,and fat content)of milk powder.A total of 53 volatiles were identified through GC-MS analysis.The ordinary plastic-packed milk powder exhibited a high degree of fat oxidation,leading to an increase in acid relative content.Additionally,there was extensive oxidation of oleic acid and the detection of capric acid in this sample,resulting in the development of rancidity taste.High barrier and aluminum-plastic packaging effectively inhibited the release of volatile substances such as furfural,5-hydroxymethylfurfural,2(5H)-furanone,furfuryl alcohol,and maltol generated during heat processing.These compounds imparted positive aromas to the milk powder including caramel aroma and butterscotch aroma.Conversely,ordinary plastic packaging with poor airtightness resulted in significant loss of flavor compounds during storage leading to a monotonous flavor profile.The ROAV analysis revealed that all samples contained 24 types of volatile components contributing to aroma.In comparison with ordinary packaging milk powder(12 types)and high barrier packaging milk powder(13 types),aluminum-plastic packaging milk powder(14,15 types)exhibited a greater variety of positive aroma compounds.This study offered valuable insights for enterprises in selecting appropriate packaging technology to enhance the flavor,nutritional value,and quality safety level of milk powder.关键词
包装材料/乳粉/理化指标/挥发性风味物质/HS-SPME-GC-MS/ROAVKey words
packaging materials/milk powder/physicochemical index/volatile flavor substances/HS-SPME-GC-MS/ROAV分类
轻工业引用本文复制引用
张钰欣,昝成顺,贺凯茹,王海斌,刘迎雪,宁淼,乌日娜,张淑丽,武俊瑞..HS-SPME-GC-MS结合ROAV分析不同包装材料对乳粉品质的影响[J].食品工业科技,2025,46(9):243-252,10.基金项目
国家自然科学基金(32172279) （32172279）
蒙牛乳业横向合作项目(202309186027032916) （202309186027032916）
沈阳市科技创新平台项目(21-104-0-14 （）
21-104-0-28). （）
