洽洽香瓜子挥发性成分分析及入味机理探讨

朱萌萌; 沈旭; 陈江琳; 杨婷婷; 侯如燕

doi:10.13386/j.issn1002-0306.2014.06.029

洽洽香瓜子挥发性成分分析及入味机理探讨

1. 安徽农业大学茶与食品科技学院
2. 合肥洽洽食品有限责任公司

基金项目:

合肥洽洽食品股份有限责任公司项目赞助(2011)；

详细信息

作者简介:
朱萌萌 (1986-) , 男, 硕士研究生, 研究方向:食品安全分析检测。;

中图分类号: TS255.6
计量
- 文章访问数: 201
- HTML全文浏览量: 14
- PDF下载量: 275
出版历程
- 收稿日期: 2013-07-07

Analysis of the volatility components of Qiaqia aroma sunflower seeds and the research of formation mechanism

College of Tea and Food Science & Technology, Anhui Agricultural University
The Qiaqia Food Limited Liability Company

摘要

摘要: 为研究洽洽香瓜子的特征性香气品质的化学组成及香辛料在瓜子制作过程中的入味机理,本实验采用同时蒸馏萃取法（SDE）结合GC-MS对比分析葵瓜子原料及其经香辛料百煮工艺生产的洽洽香瓜子的挥发性香气成分差异。从原料葵瓜子仁和壳中分别分离鉴定出8种和16种挥发性成分,从洽洽香瓜子仁和壳中分别分离鉴定出88种和91种挥发性成分。结果表明,瓜子仁和壳中保留的香气成分及其含量有所差异,香辛料成分在煮制过程中保留在香瓜子中,对洽洽香瓜子香味及品质形成起到了重要的作用,且不同香辛料挥发性成分在不同介质中吸附结合力不同,本文为进一步研究百煮香瓜子在不同工艺条件下的入味机理提供了参考依据。
- 洽洽香瓜子 /
- 香气 /
- 同时蒸馏萃取 /
- GC-MS
Abstract: To investigate the characteristic quality of the chemical composition of Qiaqia aroma sunflower seeds and the formation mechanism during the producing process, with the methods of simultaneous distillation and extraction (SDE) combining with GC-MS. This experiment made a comparison analysis of the volatility aroma components at the raw and Qiaqia aroma sunflower seeds which had been boiled in solution of spices lots of times. From the kernel and in-shell of raw sunflower seeds it had been identified in each 8 and 16 kinds of chemical composition. Also, from the kernel and in-shell of aroma sunflower seeds, 88 and 91 kinds of chemical composition were identified respectively. The results showed that the aroma components and their contents which remained in the kernel and in-shell were different. Spice in boiling process remained in aroma sunflower seeds;it played an important role in the formation of flavor and quality of aroma sunflower seeds. And different spice component had different adsorption binding force in different media of the in-shell and kernel.The results provided the technical basis for further study of the formation mechanism under different producing process.
- Qiaqia aroma sunflower seeds /
- fragrance /
- SDE /
- GC-MS

HTML全文

参考文献(14)

[1]	赵国平, 戴慎, 陈仁寿.中药大辞典[M].第二版.上海:上海科学技术出版社, 2006:1907-1909.
[2]	USDA.National Nutrient Database for Standard Reference[Z].2003:7.
[3]	Hu FB, Willett WC.Optimal diets for the prevention of coronary heart disease[J].Journal of the American Medical Association, 2002, 288 (20) :2569-2578.
[4]	李桂花, 何巧红, 杨君.一种提取复杂物质中易挥发成分的有效方法——同时蒸馏萃取及其应用[J].理化检验:化学分册, 2009, 45 (4) :494-496.
[5]	Watkins PJ, Rose G, Warner RD, et al.A comparison of solidphase microextraction (SPME) with simultaneous distillationextraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats[J].Meat Science, 2012, 91 (2) :99-107.
[6]	Báez D, Morales D, Pino J A.Volatiles from Michelia champaca flower:comparative analysis by simultaneous distillation-extraction and solid phase microextraction[J].Nat Prod Commun 2012, 7 (5) :659-660.
[7]	陈海涛, 张宁, 孙保国.SPME或SDE结合GC-MS分析贾永信十香酱牛肉的挥发性风味成分[J].食品科学, 2012, 33 (18) :171-175.
[8]	谢建春.现代香味分析技术及应用[M].北京:化学工业出版社, 2008:70-73.
[9]	贾春晓, 毛多斌, 孙晓丽, 等.烘烤葵花籽的香气成分分析及最佳烘烤条件研究[J].食品工业科技, 2006 (8) :61-65.
[10]	金宏, 公衍玲, 赵文英.丁香挥发油GC-MS特征指纹图谱[J].青岛科技大学报, 2007, 28:109-112.
[11]	贾春晓, 王瑞玲, 毛多斌, 等.MAE-HS-SPME联合萃取GC-MS分析肉桂香气成分[J].精细化工, 2010, 27:682-687.
[12]	张莉, 王晓华, 杨天祝.超临界CO2流体萃取法提取小茴香挥发油化学成分的研究[J].山东化工, 2007, 36 (8) :36-39.
[13]	孙保国, 何坚.香料化学与工艺学[M].北京:化学工业出版社, 2003:85-87.
[14]	汪正范.色谱定性与定量[M].北京:化学工业出版社, 2007:142-152.

施引文献

资源附件(0)

计量

文章访问数: 201
HTML全文浏览量: 14
PDF下载量: 275
被引次数: 0

洽洽香瓜子挥发性成分分析及入味机理探讨

作者简介: 朱萌萌 (1986-) , 男, 硕士研究生, 研究方向:食品安全分析检测。;

计量

出版历程

Analysis of the volatility components of Qiaqia aroma sunflower seeds and the research of formation mechanism

计量

出版历程

目录

作者简介:
朱萌萌 (1986-) , 男, 硕士研究生, 研究方向:食品安全分析检测。;