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风味是苦荞(F.tataricum tataricum)品质的一个重要属性,而挥发性成分在风味形成过程中起着至关重要的作用。利用固相微萃取法及气相色谱-质谱联用技术研究了苦荞粉、苦荞壳、苦荞麸皮挥发性成分的差异。结果表明:3种样品共检测出77种挥发性物质,并且不论从种类总数还是种类构成上都有较大的差异。其中苦荞粉有挥发性化合物成分44种,主要以芳香烃类(20.69%)、醛类(18.57%)、烯类(15.21%)为主;苦荞壳有46种挥发性物质,主要以芳香烃类(29.88%)、醛类(21.96%)、烷烃类(15.11%)为主;苦荞麸皮有20种挥发性物质,主要以烯类(28.98%)、醛类(22.48%)、酯类(15.49%)为主。醛类物质在3种样品中的相对含量较高,且醛类的阈值较低,可能是苦荞粉、苦荞壳、苦荞麸皮重要的气味特征物质。
Flavor is an important attribute of the quality of F. tataricum tataricum, while the volatile components play a crucial role in the flavor formation. The volatile components of tartary buckwheat flour, buckwheat husk and tartary buckwheat bran were studied by solid-phase microextraction and gas chromatography-mass spectrometry. The results showed that 77 volatile compounds were detected in 3 kinds of samples, and there was a big difference in terms of the total number of species and composition. Tartary buckwheat contains 44 kinds of volatile compounds, mainly aromatic hydrocarbons (20.69%), aldehydes (18.57%) and alkenes (15.21%), and 46 kinds of volatile substances in tartary buckwheat Aromatic hydrocarbons (29.88%), aldehydes (21.96%) and alkanes (15.11%) were the main types. Tartary buckwheat bran had 20 kinds of volatile substances mainly including alkenes (28.98%), aldehydes (22.48% , Esters (15.49%) based. Aldehydes in the three samples in a relatively high content, and aldehydes threshold is low, may be tartary buckwheat, buckwheat shell, tartary buckwheat important odor characteristic substances.