保鮮乳揮發(fā)性風(fēng)味物質(zhì)的分析與調(diào)控.pdf

1、東北農(nóng)業(yè)大學(xué)碩士學(xué)位論文保鮮乳揮發(fā)性風(fēng)味物質(zhì)的分析與調(diào)控姓名：代敏申請學(xué)位級別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：霍貴成20060620AnalysisandControlofVolatileFlavor’CompoundsinFreshMilkAbstractincurrenttimethereisonlylittleresearchontheflavorofFreshmilkinChinaespeciallythereisnocomple

2、teunderstandingOOthevolatileflavoringelementsToanalyzethevolatileflavoringelementsinFreshmilkwillprovidenotonlyunderstandingofchemicalcompositionofflavoringelementsasascientificandimpersonalrepresentationofmilkflavoringe

3、lementtocⅪnsumersandmanufacturers，butalsobasisformilkmanufacturingenterprisestoenhancethequalityofFreshmilkflavorThisresearchemploysadvancedextractionmethodandanalysisinstrumentstodetectandanalyzethevolatileflavoringelem

4、entsinFreshmilkstudytheintensityofthosevolatileflavodngelements，thencontrolthevolatileflavoringelementsbychangingthecontentofvolatileflavourpreeusorsuch∞proteinfatandlactoseinmillteachtheobjectiveofenhancedflavorofFreshm

5、ilkThisresearchUSesSH，SPMEandPTtoextractthevolatileflavoringelementsinFreshmilkandmakesanalysiswithGC—MSThequalitativeandquantitativeresultsofextractedvolatileflavoringelementsindicatesthatPTisthebetextractionmethod，andu

6、nderselectedchromatogramcondition，variouselementsgetrelativelygoodseparationwiththerecyclerateofmorethan90％。whichindicatesthatthistechnologyisaccurateandreliable，suiTabforanalysisofvolatileflavoringelementsinFreshmilkQua

7、litativeandquantitativeanalysiswasmadeonFreshmilkmanufacturedby3majormilkproductsenterprises：enterprisel，enterprise2andenterprise3，usingGC—MSTheanalysisresultsindicatethatthecategoryofvolatileflavoringelementsinthe3brand

8、sofmilkisbasicallythesame，includingaldehydes，ketones，lactones，NcompoundsandsulphurcompoundsAldehydesisthemostdetectedelementsinpasteurizedrailkandthedetectedcompoundsareinaccordancewithforeignresearchresultsThereisnosign

9、ificantdifferencebetweenthedetectedvolatileelementsin3typesofpasteurizedmill(whichis10，8and9typesrespectivelyThequantitativeresultsofvolatileflavoringelementsin3brandsofpasteurizedmilkindicatethatforthesamevolatileflavor

10、ingelementthereisnosignificantdifferencebetweenthecontentsinthe3brandsofpasteurizedmillthedetectedcontentofvolatileflavoringelementisintherangeof002—50pg／LKetonesisthemostdetectedelementinUHTmilk，andthedetectedcompoundsa