熟化方式对小米粉制品挥发性成分的影响

用蒸煮和挤压膨化2种熟化方式制备小米粉,采用顶空固相微萃取法(HS-SPME)提取挥发性成分并与气相色谱-质谱(GC-MS)联用,分析了2种熟化方式制备的小米粉制品中挥发性成分。结果显示,蒸煮小米粉制品中主要有33种挥发性成分,膨化小米粉制品中主要有20种挥发性成分,其中含有15种相同挥发性成分。蒸煮小米粉制品和膨化小米粉制品都产生了较多的醛类化合物,是熟化小米粉制品中的主要挥发性风味物质,膨化小米粉制品中的不良风味的醛类化合物较少;蒸煮小米粉制品中检测到了较多的酮类化合物,而膨化小米粉制品中检测到较多的杂环类化合物。蒸煮小米粉制品中的挥发性风味物质的种类和含量要高于膨化小米粉制品。

Effects of cooking methods on volatile compounds of millet powder products

In order to compare the impacts of steaming and extrusion on the volatile compounds of millet powder products, headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were applied. The result showed that, 33 kinds of volatile compounds were detected in steamed millet powder product, whereas 20 kinds in extruded millet powder product, among which 15 kinds were similar. Steamed and extruded millet powder products were all detected with many aldehydes, which were the major volatile compounds in millet powder products. Aldehydes with undesirable flavor in extruded millet powder product were less than that in steamed millet powder product. In addition, more ketones were detected in steamed millet product, while there were more heterocyclic compounds detected in extruded millet powder product. Steamed millet powder product had more kinds of volatile compounds than extruded millet powder product, and the corresponding concentrations of these compounds were higher as well.