张垚,张文刚,党斌,杨希娟,张杰,张建玲,陈晓燕.炒制青稞及燕麦香气组成差异研究[J].中国粮油学报,2020,35(5):43-
炒制青稞及燕麦香气组成差异研究
Aroma Composition Difference of Roasted Highland Barley and Oats
投稿时间:2019-07-18  修订日期:2020-02-14
DOI:
中文关键词:  炒制青稞  炒制燕麦  挥发性风味物质  气相色谱-质谱联用
英文关键词:roasted highland barley,roasted oats ,volatile flavors, gas chromatography-mass spectrometry (GC-MS)
基金项目:国家自然科学基金项目(面上项目,重点项目,重大项目)
作者单位邮编
张垚 青海大学农林科学院 810016
张文刚 青海大学农林科学院 
党斌 青海大学农林科学院 
杨希娟* 青海大学农林科学院 810016
张杰 青海大学农林科学院 
张建玲 青海省青稞资源综合利用工程技术研究中心青海华实科技投资管理有限公司 
陈晓燕 青海省青稞资源综合利用工程技术研究中心青海华实科技投资管理有限公司 
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中文摘要:
      为探究燕麦和青稞炒制后挥发性风味成分的差异,本文采用气相色谱-质谱联用技术(GC-MS)对燕麦和青稞炒制样挥发性成分进行了分离鉴定。结果表明:青稞共检出64种香气成分,包括杂环类(25种)、酯类(10种)、醛类(8种)等;燕麦共检出97种香气成分,包括杂环类(16种)、醇类(18种)、醛类(15种)等。炒制青稞杂环类化合物种类与相对含量显著高于炒制燕麦,而炒制燕麦中其他类型香气物质种类与相对含量则明显高于前者。香气分析显示,炒制燕麦香气更为复杂,其果香、油脂香、坚果香等分布较均衡;而炒制青稞中坚果香、可可香、烤香等特征香气更为突出,其他香气相对较弱。
英文摘要:
      In order to explore the difference of volatile flavor components of roasted oatmeal and barley, the volatile components of fired and not fired samples were separated and identified by Gas Chromatography-Mass Spectrometer (GC-MS). The results showed that 64 kinds of aroma components were detected, including heterocyclics (25 types), esters (10 types), aldehydes (8 types),etc. A total of 97 aroma components were detected in oats, including heterocyclics (16 types), alcohols (18 types), aldehydes (15 types),etc. The types and relative contents of the heterocyclic compounds of the fried barley were significantly higher than those of the fried oats, while the types and relative contents of other types aromas in fried oats were significantly higher than those of the former. Aroma analysis showed that the aroma of fried oat was more complicated, and the main fruit aroma, oily aroma and nutty aroma were more evently distributed. The characteristic roasted barley aroma of nutty, cocoa and roast flavor were more prominent, and other aromas in barley sample were relatively weak.
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