| 高压脉冲电场对牛奶中风味物质的影响 |
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| 引用本文： | 王艳芳,杨瑞金,赵 伟,梁 琦. 高压脉冲电场对牛奶中风味物质的影响[J]. 食品科学, 2009, 30(11): 43-46. DOI: 10.7506/spkx1002-6630-200911008 |
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| 作者姓名： | 王艳芳 杨瑞金 赵 伟 梁 琦 |
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| 作者单位： | 1.江南大学 食品科学与技术国家重点实验室 2.江南大学食品学院 |
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| 基金项目： | 国家自然科学基金项目(20772049)；国家“863” 计划项目(2007AA100405) |
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| 摘 要： | 本实验采用SPME-GC-MS 联用的方法，对鲜牛乳、UHT 灭菌牛奶和高压脉冲电场(PEF)处理(35kV/cm，400μS，200Hz)牛乳的风味成分进行分析。从鲜牛乳、UHT 灭菌乳和PEF 处理乳分别鉴定出19、17、18 种主要挥发性化合物。通过对不同处理方式牛乳挥发性风味成分的比较研究，PEF 处理较UHT 处理对牛乳中风味物质影响较小，且产生较少的与蒸煮味相关的含硫化合物。
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| 关 键 词： | 高压脉冲电场 牛乳 风味物质 固相微萃取- 气相色谱- 质谱联用 |
| 收稿时间： | 2008-09-09 |
Comparative Study of Effects of Pulsed Electric Field (PEF) and Ultra-high Temperature (UHT) Processing on Flavor Compounds in Milk |
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| WANG Yan-fang,YANG Rui-jin,ZHAO Wei,LIANG Qi. Comparative Study of Effects of Pulsed Electric Field (PEF) and Ultra-high Temperature (UHT) Processing on Flavor Compounds in Milk[J]. Food Science, 2009, 30(11): 43-46. DOI: 10.7506/spkx1002-6630-200911008 |
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| Authors: | WANG Yan-fang YANG Rui-jin ZHAO Wei LIANG Qi |
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| Affiliation: | (1.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China；2.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) |
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| Abstract: | Flavour compounds in fresh milk, UHT milk and PEF-treated milk were analysed by solid phase microwave extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Nineteen, seventeen and eighteen volatile components were identified in fresh milk, UHT milk and PEF-treated milk, respectively and acetone was found to be the main constituent in PEF-treated milk. Compared to other two milks, PEF-treatment showed less effect on the contents of flavor compounds accompanied with the formation of less sulfur-containing compounds related to cooking taste. |
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| Keywords: | pulsed electric field milk volatile component SPME-GC-MS |
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