| 巴氏灭菌与超高温灭菌对全脂牛乳挥发性风味物质的影响 |
| |
| 引用本文： | 张晓梅,仝令君,潘明慧,艾娜丝,王 静,孙宝国.巴氏灭菌与超高温灭菌对全脂牛乳挥发性风味物质的影响[J].食品科学,2017,38(10):173-177. |
| |
| 作者姓名： | 张晓梅 仝令君 潘明慧 艾娜丝 王 静 孙宝国 |
| |
| 作者单位： | 1.天津科技大学食品工程与生物技术学院，天津 300457；
2.北京工商大学 北京食品营养与人类健康高精尖创新中心，北京市食品添加剂工程技术研究中心，北京 100048 |
| |
| 基金项目： | 国家自然科学基金面上项目（31571940）；国家自然科学基金青年科学基金项目（31501559） |
| |
| 摘 要： | 采用顶空固相微萃取分别对原料全脂牛乳、巴氏灭菌全脂牛乳和超高温灭菌全脂牛乳的挥发性成分进行萃取,经气相色谱-质谱联用仪分析。结果显示,原料全脂牛乳中共鉴定出12种挥发性物质,主要包括酸类和烷烃类;巴氏灭菌全脂牛乳中共鉴定出17种挥发性物质,主要包括酸类、酯类、酮类和烷烃类;超高温灭菌全脂牛乳中共鉴定出17种挥发性物质,主要包括酸类、酮类和烷烃类。经数据统计分析,3种牛乳样品的挥发性组分呈现明显差异。
|
| 关 键 词： | 原料全脂牛乳 巴氏灭菌全脂牛乳 超高温灭菌全脂牛乳 挥发性风味物质 |
Effect of Pasteurization Versus Ultra-High-Temperature on Volatile Flavor Compounds of Bovine Whole Milk |
| |
| ZHANG Xiaomei,TONG Lingjun,PAN Minghui,AI Nasi,WANG Jing,SUN Baoguo.Effect of Pasteurization Versus Ultra-High-Temperature on Volatile Flavor Compounds of Bovine Whole Milk[J].Food Science,2017,38(10):173-177. |
| |
| Authors: | ZHANG Xiaomei TONG Lingjun PAN Minghui AI Nasi WANG Jing SUN Baoguo |
| |
| Affiliation: | 1. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China;
2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of
Food Additives, Beijing Technology and Business University, Beijing 100048, China |
| |
| Abstract: | The volatile flavor compounds of raw whole milk (RWM), pasteurized whole milk (PWM) and ultra-hightemperature
whole milk (UWM) were extracted by headspace solid-phase micro-extraction, and then analyzed by gas
chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 12 volatiles were identified from RWM, mainly
including acids and hydrocarbons; 17 volatiles were identified from PWM, mainly including acids, esters, ketones and
hydrocarbons; and 17 volatiles were identified from UWM, mainly including acids, ketones and hydrocarbons. According to
the statistical analysis of the data, there was a significant variability among the volatiles of 3 milk samples. |
| |
| Keywords: | raw whole milk pasteurized whole milk ultra-high-temperature (UHT) whole milk volatile flavor compound |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
