同时蒸馏萃取和动态顶空萃取法提取焙烤小麦胚芽中风味物质

摘要

The purpose of this study was to compare the analytical results obtained for the volatile composition of baked wheat germ by simultaneous distillation extraction (SDE) and dynamic headspace extraction (DHE) coupled with GC-MS. A total of 101 volatile compounds were identified from baked wheat germ by both methods, including 15 aldehydes, 8 alcohols, 11 hydrocarbons, 12 ketones, 6 ester, 5 phenols, 10 acids, 6 ethers and 28 nitrogen-containing heterocyclic compounds. Among them, aldehydes and nitrogen-containing heterocyclic compounds were identified as dominant volatile compounds responsible for the flavor of baked wheat germ. Great differences were observed among the peak areas of the same volatile compounds measured by both methods, but almost the same types of volatile compounds were identified from baked wheat germ, especially the critical aroma-active compounds. Therefore, similar results could be obtained for the composition of aromatic compounds by SDE/GC-MS and DHE/GC-MS.%为研究焙烤小麦胚芽中的挥发性风味成分，采用动态顶空萃取（DHS）与同时蒸馏萃取（SDE）两种方法提取焙烤小麦胚芽中的风味物质，并通过气质联机（GC-MS）进行风味成分的分离与鉴定，结果共鉴定出101种化合物，包括醛类15种、醇类8种、烃类11种、酮类12种、酯类6种、酚类5种，酸类10种、醚类6种、含氮杂环类28种，其中挥发性的醛以及含氮类杂环化合物构成了焙烤小麦胚芽的风味主体。两种方法检测出的香味化合物的峰面积偏差较大，但鉴定出的化合物种类大致相同，特别是焙烤麦芽香味中的关键香味成分。从香味成分的构成考虑，DHs／GC-MS与sDE／GC-MS的分析结果较为相似。