奶牛乳、水牛乳与牦牛乳的挥发性风味物质分析

张晓梅1; 仝令君2; 迟雪露3; 艾娜丝2; 3; 4; 王静2; 3; 4; *; 孙宝国2; 3; 4

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DOI:10.3969/j.issn.1005-6521.2017.18.026

食品研究与开发:2017,38(18):126-131

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奶牛乳、水牛乳与牦牛乳的挥发性风味物质分析

张晓梅1，仝令君2，迟雪露3，艾娜丝2，3，4，王静2，3，4，*，孙宝国2，3，4

(1.天津科技大学食品工程与生物技术学院，天津300457；2.北京工商大学北京食品营养与人类健康高精尖创新中心，北京100048；3.北京工商大学北京市食品添加剂工程技术研究中心，北京100048；4.北京工商大学北京市食品风味化学重点实验室，北京100048)

Analysis of Volatile Flavor Components of Cattle Milk，Buffalo Milk and Yak Milk

ZHANG Xiao-mei1，TONG Ling-jun2，CHI Xue-lu3，AI Na-si2，3，4，WANG Jing2，3，4，*，SUN Bao-guo2，3，4

(1.College of Food Engineering and Biotechnology，Tianjin University of Science and Technology，Tianjin 300457，China；2.Beijing Innovation Center of Food Nutrition and Human Health，Beijing Technology and Business University，Beijing 100048，China；3.Beijing Engineering and Technology Research Center of Food Additives，Beijing Technology and Business University，Beijing 100048，China；4.Beijing Key Laboratory of Flavor Chemistry，Beijing Technology and Business University，Beijing 100048，China)

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投稿时间：2017-06-06

中文摘要: 采用固相微萃取法分别对奶牛乳、水牛乳和牦牛乳的挥发性成分进行萃取，经气相色谱-质谱联用仪分析。结果显示，奶牛乳中共鉴定出17种挥发性物质，主要包括酮类、酸类和醛类；水牛乳中共鉴定出16种挥发性物质，主要包括酮类、芳香族及萜烯类、酸类和醛类；牦牛乳中共鉴定出37种挥发性物质，主要包括酮类、酸类、芳香族及萜烯类、酯类、醛类和内酯类。经分析，3种牛乳样品的挥发性物质组成呈现一定的属内差异性和属间相似性。

中文关键词: 奶牛乳水牛乳牦牛乳挥发性风味物质

Abstract:The volatile flavor components of cattle milk（CM），buffalo milk（BM）and yak milk（YM）were extracted by headspace solid-phase micro-extraction，and then analyzed by gas-chromatography mass-spectrometry （HS-SPME-GC/MS）.The results showed that，seventeen volatiles were identified from CM，mainly including ketones，acids and aldehydes；sixteen volatiles were identified from BM，mainly including ketones，aromatic compounds，acids and aldehydes；thirty-seven volatiles were identified from YM，mainly including ketones，acids，aromatic compounds，esters，aldehydes and lactones.According to the comparative analysis，there are variabilities within genus and similarities beyond genus among the volatiles of the three milk samples.

keywords: cattle milk buffalo milk yak milk volatile flavor component

文章编号：201718026 中图分类号： 文献标志码：A

基金项目:国家自然科学基金（31501559、31571940）

作者	单位
张晓梅1，仝令君2，迟雪露3，艾娜丝2，3，4，王静2，3，4，*，孙宝国2，3，4	1.天津科技大学食品工程与生物技术学院，天津300457；2.北京工商大学北京食品营养与人类健康高精尖创新中心，北京100048；3.北京工商大学北京市食品添加剂工程技术研究中心，北京100048；4.北京工商大学北京市食品风味化学重点实验室，北京100048

Author Name

Affiliation

ZHANG Xiao-mei1，TONG Ling-jun2，CHI Xue-lu3，AI Na-si2，3，4，WANG Jing2，3，4，*，SUN Bao-guo2，3，4

1.College of Food Engineering and Biotechnology，Tianjin University of Science and Technology，Tianjin 300457，China；2.Beijing Innovation Center of Food Nutrition and Human Health，Beijing Technology and Business University，Beijing 100048，China；3.Beijing Engineering and Technology Research Center of Food Additives，Beijing Technology and Business University，Beijing 100048，China；4.Beijing Key Laboratory of Flavor Chemistry，Beijing Technology and Business University，Beijing 100048，China

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