本文選題：全麥粉 + 揮發(fā)性成分��； 參考：《中國食品學(xué)報》2016年11期

【摘要】：采用頂空固相微萃取和氣相色譜-質(zhì)譜聯(lián)用法(HS-SPME-GC/MS)對全麥粉及其組分的揮發(fā)性物質(zhì)進(jìn)行定性分析。從全麥粉中檢測出揮發(fā)性物質(zhì)39種,其中醇類3種(14.58%),酚類1種(1.49%),醛類3種(8.38%),酸類6種(11.58%),烴類19種(50.82%),酮類2種(3.77%),雜環(huán)類3種(6.15%),酯類1種(3.23%)。全麥粉中揮發(fā)性物質(zhì)數(shù)量明顯高于小麥粉。3-甲基-1-丁醇、正己醇、苯甲醇、正壬醇、反式-2-壬烯醛、香蘭醛、己酸、庚酸、4-乙烯基愈創(chuàng)木酚、香葉基酮、植酮為全麥粉區(qū)別于小麥粉的揮發(fā)性成分,主要來自于麩皮或胚芽。
[Abstract]:The volatile substances of whole wheat flour and its components were qualitatively analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). 39 kinds of volatile substances were detected from whole wheat flour, including 3 kinds of alcohols, 1 species of phenols, 1 species of phenols, 8. 38% of aldehydes, 6 kinds of acids, 11. 58%, 19 kinds of hydrocarbons, 52. 82%, 2 kinds of ketones, 3 species of heterocyclic compounds, 3 species of esters and 3. 23% of them. The amount of volatile substances in whole wheat flour was significantly higher than that in wheat flour. 3- methyl-1-butanol, n-hexanol, benzyl alcohol, n-nonyl alcohol, trans--2-nonene aldehyde, vanillin, caproic acid, 4-vinylguaiacol heptanoate, geranione. Phytoketone is a volatile component of wheat flour, which is mainly derived from wheat bran or germ.
【作者單位】： 中國農(nóng)業(yè)科學(xué)院農(nóng)產(chǎn)品加工研究所農(nóng)業(yè)部農(nóng)產(chǎn)品加工綜合性重點實驗室;中糧營養(yǎng)健康研究院;北京工商大學(xué)食品學(xué)院;
【基金】：北京市科技計劃課題(Z131100003113011)
【分類號】：O657.63;TS211.7

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