不同发酵剂发酵馒头风味成分分析

王聪 吕莹果 陈洁

王聪,吕莹果,陈洁. 不同发酵剂发酵馒头风味成分分析[J]. 食品工业科技,2021,42(18):261−267. doi:  10.13386/j.issn1002-0306.2020090240
引用本文: 王聪,吕莹果,陈洁. 不同发酵剂发酵馒头风味成分分析[J]. 食品工业科技,2021,42(18):261−267. doi:  10.13386/j.issn1002-0306.2020090240
WANG Cong, LYU Yingguo, CHEN Jie. Study on Flavor Components of Steamed Bread Fermented by Different Starters[J]. Science and Technology of Food Industry, 2021, 42(18): 261−267. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020090240
Citation: WANG Cong, LYU Yingguo, CHEN Jie. Study on Flavor Components of Steamed Bread Fermented by Different Starters[J]. Science and Technology of Food Industry, 2021, 42(18): 261−267. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020090240

不同发酵剂发酵馒头风味成分分析

doi: 10.13386/j.issn1002-0306.2020090240
基金项目: 河南工业大学自科创新基金支持计划(2020ZKCJ13)
详细信息
    作者简介:

    王聪(1997−),女,硕士研究生,研究方向:面制主食加工理论与技术,E-mail:1278507032@qq.com

    通讯作者:

    吕莹果(1982−),女,博士,副教授,研究方向:面制主食加工理论与技术,E-mail:583661631@qq.com

  • 中图分类号: TS213.2

Study on Flavor Components of Steamed Bread Fermented by Different Starters

  • 摘要: 为比较不同类型发酵剂发酵馒头的风味物质成分,应用固相微萃取技术(solid-phase micro-extraction,SPME)和气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS),对比普通酵母发酵馒头(steamed bread fermented by yeast,YFSB)、植物乳杆菌-酵母复合发酵馒头(starter partly replaced by Lactobacillus plantarum,LPSB)和酵子-酵母复合发酵馒头(starter partly replaced by Jiaozi,JZSB)三者的特征性风味物质成分。结果表明,三种馒头的风味物质包括醇类、酯类、醛类、烃类、苯环类、酮类、醚类、酸类以及杂环类,其中醇类含量最多,分别为51.71%、41.53%、54.15%。相比于其他两种馒头,LPSB中醇类虽然较少,但酯类和醛类含量较多,尤其是醛类含量约为另外两种馒头的2倍,为16.61%。JZSB中烃类和酸类含量高于另外两种馒头,分别为11.47%、5.33%,苯环类含量低于另外两种馒头,仅含4.57%。三种馒头的风味物质在种类和相对含量上有所差异,说明发酵剂对其风味影响较大,将传统发酵剂和新型发酵剂进行适当的复配可以丰富馒头的风味。
  • 图  1  三种样品中挥发性成分的GC-MS图

    Figure  1.  GC-MS graphs of volatile components in three samples

    注:a:YFSB代表普通酵母发酵馒头;b:LPSB代表植物乳杆菌-酵母复合发酵馒头;c:JZSB代表酵子-酵母复合发酵馒头。

    表  1  三种馒头样品的配方(g)

    Table  1.   The recipes of three steamed bread samples (g)

    样品小麦粉酵母植物乳杆菌酵子
    YFSB500230500
    LPSB5002303.51.50
    JZSB5002302.502.5
    注:YFSB代表普通酵母发酵馒头;LPSB代表植物乳杆菌-酵母复合发酵馒头;JZSB代表酵子-酵母复合发酵馒头。
    下载: 导出CSV

    表  2  三种样品挥发性成分GC-MS分析结果

    Table  2.   GC-MS analysis results of volatile components in three samples

    挥发性成分相对含量(%)
    YFSBLPSBJZSB
    乙醇21.6316.3333.10
    3-甲基-1-丁醇7.938.636.89
    正己醇4.155.573.27
    2-甲基-1-丁醇2.362.251.98
    2-甲基-1-丙醇1.532.001.22
    正戊醇0.961.150.62
    2-甲基-1-癸醇0.800.33
    1-辛烯-3-醇0.300.680.31
    正庚醇0.51
    环己醇10.455.14
    4-氨基-1-戊醇1.380.40
    2-丁基-1-辛醇0.380.47
    2,7-二甲基-1-辛醇0.40
    2,2'-氧代乙醇0.24
    (3-甲基环氧乙烷-2-基)-甲醇3.07
    (Z)-2-己烯-1-醇0.54
    顺式4-甲基-环己醇0.42
    乙酸丁酯2.223.221.61
    2-丙烯酸丁酯2.413.091.47
    乙酸乙酯1.893.013.57
    丁酸丁酯2.722.71
    丙酸丁酯1.672.050.94
    1-丙烯-2-醇乙酸酯0.551.561.20
    亚砷酸三(三甲基硅烷基)酯0.460.750.64
    丁内酯0.18
    乙基乙酸香叶酯0.18
    辛酸乙酯1.21
    丁二酸二乙酯1.06
    己酸乙酯0.59
    癸酸乙酯0.49
    己醛7.0511.935.70
    乙醛3.012.52
    壬醛0.410.720.27
    (E)-2-辛烯醛0.280.61
    2-壬烯醛0.340.18
    3甲基-正丁醛0.280.20
    3-糠醛0.18
    (E)-2-壬烯醛0.17
    2,7,10-三甲基-十二烷0.600.18
    4,6,8-三甲基-1-壬烯0.370.850.41
    2-亚丙烯基-环乙烯0.480.792.03
    (Z)-2-庚烯0.240.420.24
    (S)-2-庚烯0.190.370.16
    1,1'-[1,2-亚乙基双(氧)]双-乙烯5.89
    戊烷基-环氧乙烷0.47
    (E)-3-十八烯0.43
    2,4-二甲基-癸烷0.16
    戊基环丙烷0.16
    3-丁氧基-1,1,1,5,5,5-六甲基-3-(三甲基甲硅烷氧基)三硅氧烷0.16
    (E)-3-二十碳烯1.00
    顺式2-丁基-3-甲基-环氧乙烷0.71
    2,4-二甲基正己烷0.56
    1-硝基正己烷0.50
    1-(1-甲基丙氧基)-丁烷7.43
    (R)-1-甲基-5-(1-甲基乙烯基)-环己烯0.47
    双环[4.2.0]辛-1,3,5-三烯0.39
    苯乙醇0.370.542.37
    邻苯二甲酸二乙酯0.701.080.50
    邻苯二甲酸丁基环己酯0.17
    苯甲醛0.791.230.70
    苯乙烯0.401.05
    苯乙酮0.870.370.18
    甲苯1.542.98
    乙苯0.170.350.17
    0.30
    甲氧基苯基肟2.220.780.65
    辛酮0.340.730.29
    3-羟基-2-丁酮0.490.460.66
    6-甲基-5-庚烯-2-酮0.180.430.15
    2,4-二甲基-3-己酮0.43
    2-甲基-环戊酮0.20
    3-甲基-4-庚酮0.60
    2,2-二甲基-3-己酮0.26
    正丁醚6.592.36
    己基辛基醚0.610.26
    乙酸1.801.781.59
    己酸0.561.120.56
    2-甲基丙酸0.27
    2-甲基丁酸0.26
    (S)-2-羟基乙酯-丙酸1.91
    1-甲基丙基酯丁酸1.27
    2-戊基呋喃1.402.351.23
    注:“−”表示未检出。
    下载: 导出CSV

    表  3  三种样品中挥发性成分的统计分析

    Table  3.   Statistical analysis of volatile components in three samples

    挥发性成分YFSBLPSBJZSB
    醇类种类(种)121112
    含量(%)51.7141.5354.15
    酯类种类(种)9710
    含量(%)12.2816.3912.78
    醛类种类(种)655
    含量(%)8.3716.618.87
    烃类种类(种)999
    含量(%)8.395.811.47
    苯环类种类(种)996
    含量(%)7.238.684.57
    酮类种类(种)544
    含量(%)1.642.221.36
    醚类种类(种)121
    含量(%)6.592.970.26
    酸类种类(种)244
    含量(%)2.363.435.33
    杂环类种类(种)111
    含量(%)1.42.351.23
    下载: 导出CSV
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  • 收稿日期:  2020-09-23
  • 网络出版日期:  2021-08-06
  • 刊出日期:  2021-09-14

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