食品与发酵工业 >

2021 , Vol. 47 >Issue 22: 208 - 213

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026171

生产与科研应用

热处理对驼乳营养成分与挥发性风味物质的影响

  • 何静 ,
  • 阿拉腾萨其拉 ,
  • 吉日木图
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  • 1(内蒙古农业大学,乳品生物技术与工程教育部重点实验室,内蒙古 呼和浩特,010018)
    2(内蒙古骆驼研究院,内蒙古 巴丹吉林,737300)
讲师,博士(吉日木图教授为通讯作者,E-mail:yeluotuo1999@vip.163.com)

收稿日期: 2020-12-01

  修回日期: 2020-12-31

  网络出版日期: 2021-12-16

基金资助

内蒙古农业大学食品科学与工程学院科技计划项目(SPKJ201902);内蒙古自然科学基金(2020BS03041)

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Effect of different heat treatment on the nutritional quality and volatile flavor compounds of camel milk

  • HE Jing ,
  • BATTULGA Altantstsra ,
  • JIRIMUTU
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  • 1(Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)
    2(Camel Protection Association of Inner Mongolia, Badain Jaran 737300, China)

Received date: 2020-12-01

  Revised date: 2020-12-31

  Online published: 2021-12-16

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摘要

为探究热处理条件对驼乳营养品质和挥发性风味物质的影响,该研究以新鲜驼乳为原料,检测低温长时杀菌、高温短时杀菌、超高温瞬时杀菌(ultra-high temperature instantaneous sterilization,UHT)条件对驼乳的营养成分和挥发性风味物质的影响。结果表明,UHT处理后驼乳蛋白质、维生素C和乳糖含量明显减少。采用电子鼻和电子舌可很好地区分4种样品,其化合物组成存在明显差异。利用GC-MS鉴定出醇类、醛类、酮类、酯类是驼乳中主要风味物质,不同的加热方式处理的驼乳主要的挥发性成分差异显著,尤其UHT处理后驼乳中的烷烃类化合物较多。

关键词： 鲜驼乳; 热处理; 电子舌; 电子鼻; 气相色谱-质谱法

本文引用格式

何静 , 阿拉腾萨其拉 , 吉日木图 . 热处理对驼乳营养成分与挥发性风味物质的影响[J]. 食品与发酵工业, 2021 , 47(22) : 208 -213 . DOI: 10.13995/j.cnki.11-1802/ts.026171

Abstract

This study aimed to explore the effects of different heat treatment conditions on the nutritional quality and volatile flavor compounds of camel milk, and to study the basic nutrients and volatile flavor of camel milk under different time conditions, respectively. The results showed that ultra-high temperature treatment have a significant lowering effect on camel milk protein, vitamin C and lactose content. The fingerprints of electronic nose and electronic tongue could distinguish four kinds of heat treatment samples very well. GC-MS was used to detect the volatile flavor substances in the samples and the volatile flavor substances were mainly alcohol, ester, acid and alkane in the camel milk. The key flavor compounds were significantly higher in the ultra-high temperature group than that of other groups, especially alkanes.

Key words： raw camel milk; heat treatment; electronic tongue; electronic nose; gas chromatography-mass spectrometry

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