无麸质马铃薯馒头挥发性风味化合物HS-SPME萃取条件优化与应用

刘兴丽; 丁江涛; 何基宏; 沈力; 尚紫博; 冯志强; 木泰华; 张华

doi:10.12187/2021.03.001

CN 41-1437/TS ISSN 2096-1553

刘兴丽 , 丁江涛 , 何基宏 , 沈力 , 尚紫博 , 冯志强 , 木泰华 , 张华

刘兴丽, 丁江涛, 何基宏, 等. 无麸质马铃薯馒头挥发性风味化合物HS-SPME萃取条件优化与应用[J]. 轻工学报, 2021, 36(3): 1-11. doi: 10.12187/2021.03.001

引用本文: 刘兴丽, 丁江涛, 何基宏, 等. 无麸质马铃薯馒头挥发性风味化合物HS-SPME萃取条件优化与应用[J]. 轻工学报, 2021, 36(3): 1-11. doi: 10.12187/2021.03.001

LIU Xingli, DING Jiangtao, HE Jihong, et al. Optimization and application of HS-SPME extraction conditions of volatile flavor compounds from gluten-free potato steamed bread[J]. Journal of Light Industry, 2021, 36(3): 1-11. doi: 10.12187/2021.03.001

Citation: LIU Xingli, DING Jiangtao, HE Jihong, et al. Optimization and application of HS-SPME extraction conditions of volatile flavor compounds from gluten-free potato steamed bread[J]. Journal of Light Industry, 2021, 36(3): 1-11. doi: 10.12187/2021.03.001

无麸质马铃薯馒头挥发性风味化合物HS-SPME萃取条件优化与应用

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 三全食品股份有限公司, 河南郑州 450000;
3. 中国农业科学院农产品加工研究所, 北京 100193

作者简介: 刘兴丽(1987-),女,河南省新乡市人,郑州轻工业大学讲师,博士,主要研究方向为速冻食品加工与安全控制.;

基金项目: 国家自然科学基金青年基金项目（31801578）
中图分类号: TS201.1

Optimization and application of HS-SPME extraction conditions of volatile flavor compounds from gluten-free potato steamed bread

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Sanquan Foods Co., Ltd., Zhengzhou 450000, China;
3. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Received Date: 2021-02-27

CLC number: TS201.1

摘要: 以无麸质马铃薯馒头为研究对象，在选定萃取头的基础上，通过响应面法优化无麸质马铃薯馒头挥发性风味化合物顶空固相微萃取（HS-SPME）的萃取条件，结合气相色谱-质谱（GC-MS）联用技术检测并分析无麸质马铃薯馒头制作过程中的挥发性风味化合物.结果表明：DVB/CAR/PDMS萃取头适用于无麸质马铃薯馒头挥发性风味化合物的萃取；最佳HS-SPME萃取条件为样品质量2.42 g，萃取时间60 min，萃取温度50℃，该条件下挥发性风味化合物总峰数和单位质量样品峰面积分别为38个和7.75×10⁷；在无麸质马铃薯馒头制作过程中，共检测到69种挥发性风味化合物，且随着发酵时间的延长，挥发性风味化合物的数量显著增加，尤其是醇类、酸类和酯类化合物，此外，吡嗪类化合物的数量在蒸煮过程中也显著增加.
- 无麸质马铃薯馒头 /
- 挥发性风味化合物 /
- 响应面法 /
- 顶空固相微萃取
Abstract: The extraction conditions of headspace solid phase microextraction (HS-SPME) of volatile flavor compounds from gluten-free potato steamed bread were optimized by response surface methodology based on the selection of extraction fibers.Meanwhile,composition of volatile components during the gluten free steamed bread processing was analyzed by HS-SPME and gas chromatography-mass spectrometry (GC-MS).Results showed that the extraction fiber of DVB/CAR/PDMS was suitable for the extraction of volatile flavor compounds from gluten-free potato steamed bread.The optimal SPME parameters were sample weight 2.42 g,extraction time 60 min,and extraction temperature 50℃,the peak number and peak area/weight under the optimal conditions were 38 and 7.75×10⁷,respectively.In the process of making gluten-free potato steamed bread,a total of 69 volatile flavor compounds were detected,and the number increased significantly with the fermentation time increasing,especially the content of alcohols,acids and esters.Moreover,pyrazines content increased significantly during steaming process.
- gluten-free potato steamed bread /
- volatile flavor compounds /
- response surface methodology /
- HS-SPME
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刘兴丽, 丁江涛, 何基宏, 等. 无麸质马铃薯馒头挥发性风味化合物HS-SPME萃取条件优化与应用[J]. 轻工学报, 2021, 36(3): 1-11. doi: 10.12187/2021.03.001

引用本文: 刘兴丽, 丁江涛, 何基宏, 等. 无麸质马铃薯馒头挥发性风味化合物HS-SPME萃取条件优化与应用[J]. 轻工学报, 2021, 36(3): 1-11. doi: 10.12187/2021.03.001

无麸质马铃薯馒头挥发性风味化合物HS-SPME萃取条件优化与应用

作者简介:刘兴丽(1987-),女,河南省新乡市人,郑州轻工业大学讲师,博士,主要研究方向为速冻食品加工与安全控制.

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 三全食品股份有限公司, 河南郑州 450000;
3. 中国农业科学院农产品加工研究所, 北京 100193

收稿日期: 2021-02-27

基金项目: 国家自然科学基金青年基金项目（31801578）

关键词:

摘要: 以无麸质马铃薯馒头为研究对象，在选定萃取头的基础上，通过响应面法优化无麸质马铃薯馒头挥发性风味化合物顶空固相微萃取（HS-SPME）的萃取条件，结合气相色谱-质谱（GC-MS）联用技术检测并分析无麸质马铃薯馒头制作过程中的挥发性风味化合物.结果表明：DVB/CAR/PDMS萃取头适用于无麸质马铃薯馒头挥发性风味化合物的萃取；最佳HS-SPME萃取条件为样品质量2.42 g，萃取时间60 min，萃取温度50℃，该条件下挥发性风味化合物总峰数和单位质量样品峰面积分别为38个和7.75×10⁷；在无麸质马铃薯馒头制作过程中，共检测到69种挥发性风味化合物，且随着发酵时间的延长，挥发性风味化合物的数量显著增加，尤其是醇类、酸类和酯类化合物，此外，吡嗪类化合物的数量在蒸煮过程中也显著增加.

English Abstract

Optimization and application of HS-SPME extraction conditions of volatile flavor compounds from gluten-free potato steamed bread

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Sanquan Foods Co., Ltd., Zhengzhou 450000, China;
3. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received Date: 2021-02-27

Abstract: The extraction conditions of headspace solid phase microextraction (HS-SPME) of volatile flavor compounds from gluten-free potato steamed bread were optimized by response surface methodology based on the selection of extraction fibers.Meanwhile,composition of volatile components during the gluten free steamed bread processing was analyzed by HS-SPME and gas chromatography-mass spectrometry (GC-MS).Results showed that the extraction fiber of DVB/CAR/PDMS was suitable for the extraction of volatile flavor compounds from gluten-free potato steamed bread.The optimal SPME parameters were sample weight 2.42 g,extraction time 60 min,and extraction temperature 50℃,the peak number and peak area/weight under the optimal conditions were 38 and 7.75×10⁷,respectively.In the process of making gluten-free potato steamed bread,a total of 69 volatile flavor compounds were detected,and the number increased significantly with the fermentation time increasing,especially the content of alcohols,acids and esters.Moreover,pyrazines content increased significantly during steaming process.