摘要
为明确不同加工工艺对奶酪有机酸物质的影响,该试验采用液液萃取-气相色谱-质谱联用技术(liquid liquid extraction-gas chromatography-mass spectrometer,LLE-GC-MS)研究传统奶豆腐、西式奶酪及再制奶酪共15种奶酪有机酸成分的差异。结果显示:传统奶豆腐制作过程中基本不添加其它物质且未经过成熟工序,有机酸成分较少且含量不高,主要有机酸包括乙酸、己酸、癸酸、十二酸、十四酸、十六酸、壬酸、9-癸烯酸;西式奶酪制作过程中会添加高脂肪物质,经过成熟处理,有机酸成分明显增加,主要有机酸包括己酸、辛酸、癸酸、十二酸、十四酸、十六酸、壬酸、9-癸烯酸;再制奶酪因原料包括成品奶酪及其它营养物质,其有机酸成分是三类奶酪中最多的一类,主要有机酸包括苯甲酸、丁酸、己酸、辛酸、癸酸、十二酸、十四酸、十六酸、十八酸、十五酸、9-癸烯酸、9-十六碳烯酸。三类奶酪都含有己酸、癸酸、十二酸、十四酸、十六酸、9-癸烯酸,其中双碳酸较多。主成分分析可用于区分传统奶豆腐及再制奶酪,对不同工艺西式奶酪的区分并不理想。
To determine the effects of different processing methods on organic acids in cheese,liquid-liquid extraction and gas chromatography-mass spectrometry(GC-MS)were used to identify the organic acid profiles of 15 cheese varieties,including cheeses made from traditional milk curd,made by western cheese manufacturing processes,and remanufactured.The experimental results indicate that no exogenous substances were added during the production of traditional milk curd,which contained few organic acids at low concentration.The main organic acids included acetic acid,hexanoic acid,decanoic acid,dodecanoic acid,tetradecanoic acid,hexadecanoic acid,nonanoic acid,and 9-decenoic acid.Western cheese production processes often add high-fat substances and maturation steps,increasing organic acid composition significantly.The main organic acids included hexanoic acid,caprylic acid,decanoic acid,dodecanoic acid,tetradecanoic acid,hexadecanoic acid,nonanoic acid,9-decenoic acid.The organic acid composition of remanufactured cheese was the most complex,due to the abundance of raw materials used.The main organic acids included benzoic acid,butyric acid,hexanoic acid,caprylic acid,decanoic acid,dodecanoic acid,tetradecanoic acid,octadecanoic acid,pentadecanoic acid,9-decenoic acid,and 9-hexadecenoic acid.The main acids found in common in the three classes of cheese were hexanoic acid,decanoic acid,dodecanoic acid,tetradecanoic acid,hexadecanoic acid,9-decenoic acid,and bi-carbon acids.Principal component analysis could be used to distinguish traditional cheeses from remanufactured cheese,but it was not ideal for distinguishing among western cheeses made with different processing techniques.
作者
赵赟
夏亚男
刘皓
双全
ZHAO Yun;XIA Ya-nan;LIU Hao;SHUANG Quan(Department of Food and Bioengineering,Handan Polytechnic College,Handan 056000,Hebei,China;School of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010000,Inner Mongolia,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第15期163-171,共9页
Food Research and Development
基金
内蒙古自治区自然科学基金博士基金(2020BS03012)
关键词
奶酪
气相色谱-质谱联用
内标定量法
有机酸
主成分分析(PCA)
偏最小二乘回归分析(PLS-DA)
cheese
gas chromatograph-mass spectrometer
internal scale quantification method
organic acid
principal component analysis (PCA)
partial least squares discriminant analysis (PLS-DA)
