酸奶中风味物质的含量检测

范文编号:SW099  范文字数:9697,页数:25

摘要： 本文主要采用色谱法对不同类型的酸奶在发酵过程中产生的风味物质的含量进行了检测。建立了气相色谱法测定酸奶中乙酸的检测方法。采用PEG-20M（30m×0.32mm×0.4μm）毛细管柱；程序升温条件：初始温度 32°C，恒温 1 min，以 12°C／min程序升温，至温度为 48°C，保持 1min，以6°C／min程序升温，至温度为 130°C，保持2min，以 10°C／min程序升温，最终温度为 200°C，保持8min。该条件下回收率为98.22%，精密度为0.901%，得到乙酸标准曲线方程Y=16.975X-201.15，线性相关系数R2=0.9946。建立了液相色谱法测定酸奶中乳酸的检测方法。采用大连伊利特ODS2(5μm，250mm×4.0 mm i.d.)色谱柱，流动相：甲醇-0.01moL/L磷酸二氢钠/磷酸＝95％：5％(V/V)，pH=2.5，210nm下检测。得到乳酸标准曲线方程为Y=130118X-8178.1，R2=0.9964，该方法的加标回收率为108.75%，精密度为0.562%。此外，初步建立了同时检测酸奶中醛类风味物质的气相色谱方法，但由于自制酸奶中该类物质的含量低于最低检出限，因此无法作进一步的深入研究。
关键词 ：酸奶 ； 风味物质 ； 气相色谱法 ； 高效液相色谱法

Determination of flavor ingredient in yogurt
 
Abstract： This article mainly used the chromatography to detect the concentration of flavor ingredient in yogurt，which is produced in the fermentative process to carry on the evaluate the different type yogurt。Have established GC examination method,which determinate the ethanoic acid content in yogurt: GC column:PEG-20M（30m×0.32mm×0.4μm）, Temperature program condition: Initial temperature 32°C, Constant temperature 1min ，take l2°C/min temperature program，to temperature as 48°C, Maintains 1min，take 6°C/min the temperature program, to the temperature as 130°C, maintains 2min; take l0°C/min the temperature program, the final temperature as 200°C, maintains 8min。Under this condition obtains the returns-ratio is 98.22%, the relatively standard deviation is 0.901%,Regression equation Y=16.975X-201.15, Linear correlation coefficient R2=0.9946。 Also have established HPLC examination method ,which determinate the lactic acid content in the yogurt。Chromatographic column:Dalian yiliteODS2，Chromatograph condition： Flowing: Methyl alcohol —NaH2PO4,pH=2.5。Under this condition，obtain returns-ratio is 108.75%, the relatively standard deviation is 0.562%, Regression equation Y=130118X-8178.1, linear correlation coefficient R2=0.9964。 Simultaneously attempts to use GC to examine the adehyde class flavor material in the yogurt, But this kind of material content is lower than picks out lowly limits in the self-made yogurt, therefore is unable to do the further thorough research。

Keywords： Yogurt; Flavor ; GC; HPLC
                                  
目  录
中文摘要 I
英文摘要 II
目录 Ⅳ
1. 绪论 1
 1.1 酸奶的研究现状 1
 1.2 风味物质的研究现状 2
 1.3 检测方法 2
 1.4样品预处理 3
2. 实验部分 4
 2.1 材料与仪器 4
 2.2 酸奶中乳酸含量的检测 4
 2.3 酸奶中乙酸含量的检测 5
 2.4 酸奶中醛类风味物质的检测 6
3. 结果与讨论 8
 3.1 乳酸检测方法的探索    8
 3.2 酸奶中乳酸含量结果分析 11
 3.3 酸奶中乙酸含量检测方法的摸索 13
 3.4 酸奶中乙酸含量检测结果 14
 3.5 醛类风味物质的研究 17
4．总结与展望 19
致谢 20
参考文献 21

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