Analysis of volatile compounds from whole wheat flour by headspace solid-phase microextraction-gas chromatography-mass spectrometry

被引：0

作者：

Yuan Z. ^{[1
,2
]}

Zhang Q. ^{[2
]}

Ren C. ^{[2
]}

Zhu Y. ^{[3
]}

Yu W. ^{[2
]}

Wang Q. ^{[1
]}

机构：

[1] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing

[2] COFCO Nutrition and Health Institute, Beijing

[3] School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing

来源：

Journal of Chinese Institute of Food Science and Technology | 2016年 / 16卷 / 11期

关键词：

Gas chromatography-mass spectrometry; Headspace solid-phase microextraction; Volatile compound; Whole wheat flour;

D O I：

10.16429/j.1009-7848.2016.11.033

中图分类号：

学科分类号：

摘要：

Volatile compounds from whole wheat flour (WWF) and its components were extracted by headspace solid phase microextraction (HS-SPME) and identified by Gas Chromatography Mass Spectroscopy (GC-MS). A total of 39 volatile compounds were identified in WWF, including 3 alcohols (14.58%), 1 phenol(1.49%), 3aldehydes (8.38%), 6 acids (11.58%), 19 hydrocarbons (50.82%), 2 ketones (3.77%), 3 heterocyclic compound (6.15%), 1 ester (3.23%). The number of volatile compounds extracted from WWF were obviously higher than wheat flour. The results showed that the main characteristic volatile compounds were 3-methyl-1-Butanol, 1-Hexanol, Benzyl alcohol, 1-Nonanol, (E)-2-Nonenal, Vanillin, Heptanoic acid, Hexanoic acid, 2-Methoxy-4-vinylphenol, (Z)-6, 10-dimethyl-5, 9-Undecadien-2-one, 6, 10, 14-trimethyl-2-Pentadecanone, which were mainly from bran or germ. © 2016, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：240 / 245

页数：5

共 3 条

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[2] Liu C., Liu L., Li L., Et al., Effects of different milling processes on whole wheat flour quality and performance in steamed bread making, LWT - Food Science and Technology, 62, 1, pp. 310-318, (2015)
[3] Narziss L., Miedaner H., Nitzsche F., Formation of 4-vinyiguaiacol during production of Bavarian wheatbeer, Monatsschr Brauwiss, 43, pp. 96-100, (1990)

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