采用顶空固相微萃取-气相色谱-质谱法检测及分析鲜马乳中挥发性芳香成分

doi:10.6048/j.issn.1001-4330.2023.12.025

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (12): 3080-3085.DOI: 10.6048/j.issn.1001-4330.2023.12.025

• 畜牧兽医·微生物·农业装备工程与机械化 • 上一篇下一篇

采用顶空固相微萃取-气相色谱-质谱法检测及分析鲜马乳中挥发性芳香成分

巴哈提古丽·马那提拜¹(), 姚伟琴¹, 高沙尔·卡依尔哈力¹, 郭恒新¹, 杜拉提·卡衣马尔旦², 艾拉提·格玛迪³, 史博³, 巩志国¹()

1.乌鲁木齐海关技术中心, 乌鲁木齐 830063
2.新疆维吾尔自治区畜牧总站,乌鲁木齐 830010
3.乌鲁木齐海关动植物检疫处,乌鲁木齐 830011

收稿日期:2023-03-01 出版日期:2023-12-20 发布日期:2024-01-03
通信作者: 巩志国(1979-),男,甘肃天水人,高级工程师,研究方向为食品安全检测,(E-mail)472688422@qq.com
作者简介:巴哈提古丽·马那提拜(1979-),女,新疆阿勒泰人,高级兽医师,研究方向为微生物检测,(E-mail)bahet88@163.com
基金资助:
新疆维吾尔自治区自然科学基金(面上)项目(2021D01A33)

Analysis of the volatile aromatic components in fresh horse milk by headspace solid phase microextraction-Gas chromatography-Mass spectrometry

Bahatiguli Manatibai¹(), YAO Weiqin¹, Gaoshaer Kayierhali¹, GUO Hengxin¹, Dulati Kayimaerdan², Ailati gemadi³, SHI Bo³, GONG Zhiguo¹()

1. Urumqi Customs Technical Center, Urumqi 830063, China
2. Xinjiang General Station of Animal Husbandry, Urumqi 830010, China
3. Urumqi Customs Animal and Plant Quarantine Office, Urumqi 830011, China

Received:2023-03-01 Online:2023-12-20 Published:2024-01-03
Correspondence author: GONG Zhiguo(1979-), senior engineer, working in Food Safety Laboratory of Urumqi Customs Technical Center, (E-mail)472688422@qq.com
Supported by:
Natural Science Foundation of Xinjiang Uygur Autonomous Region(2021D01A33)

摘要/Abstract

摘要：

【目的】比较和研究新疆不同地区鲜马乳中的挥发性芳香成分,为新疆马乳及制品的产业化发展和相关研究提供科学依据。【方法】以新疆伊犁、阿勒泰、塔城三地的鲜马乳为研究对象,采用顶空固相微萃取-气相色谱-质谱联用技术分析新鲜马乳中挥发性芳香成分。【结果】在鲜马乳中检测出32种挥发性香气成分,伊犁地区鲜马乳中芳香成分21种,阿勒泰地区17种,塔城地区21种;三地共有挥发性香气成分11种,包括辛酸乙酯、辛酸甲酯、癸酸乙酯等3种酯类,辛酸、癸酸、己酸、壬酸、月桂酸这5种酸类,以及1,3-二叔丁基苯、2,4-二特丁基苯酚、二甲基砜。【结论】鲜马乳中的挥发性芳香成分均以酯类和酸类为主,酯类成分中辛酸甲酯、辛酸乙酯、癸酸乙酯为主;酸类成分以辛酸和癸酸为主。这些挥发性香气成分之间的叠加、协同、抑制等作用,使得鲜马乳具有区别于牛乳、驼乳等鲜乳的香气。

关键词: 鲜马乳; 顶空固相微萃取; 气质联用; 芳香成分

Abstract:

【Objective】To compare and study the volatile aromatic components in fresh horse milk from different areas of Xinjiang, so as to provide scientific and technical support for the industrialization development and related research of Xinjiang horse milk and its products.【Methods】Fresh horse milk from Yili, Altay and Tacheng in northern Xinjiang was selected as the research object, and the volatile aromatic components in fresh horse milk were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry.【Results】A total of 32 volatile aroma components were detected, including 21 aromatic components in fresh horse milk from Yili region, 17 aromatic components from Altay region and 21 aromatic components from Tacheng region. There were 11 volatile aroma components in the three regions, including three esters of ethyl octanoate, methyl octanoate and ethyl decanoate, five acids of octanoate, capric acid, caproic acid, nonanoic acid and lauric acid, and 1, 3-di-tert-butyl benzene, 2, 4-di-butyl phenol and dimethyl sulfone.【Conclusion】The volatile aromatic components in fresh horse milk are mainly esters and acids, and the main esters are methyl octanoate, ethyl octanoate and ethyl decanoate. The main acid components are octanoic acid and capric acid. The superposition, synergy and inhibition of these volatile aroma components make fresh horse milk have aroma different from cow milk and camel milk.

Key words: fresh mares milk; headspace solid phase micro -extraction (HS -SPME); gas chromatography-mass spectrometry (GC-MS); aroma components

中图分类号:

S811.6

巴哈提古丽·马那提拜, 姚伟琴, 高沙尔·卡依尔哈力, 郭恒新, 杜拉提·卡衣马尔旦, 艾拉提·格玛迪, 史博, 巩志国. 采用顶空固相微萃取-气相色谱-质谱法检测及分析鲜马乳中挥发性芳香成分[J]. 新疆农业科学, 2023, 60(12): 3080-3085.

Bahatiguli Manatibai, YAO Weiqin, Gaoshaer Kayierhali, GUO Hengxin, Dulati Kayimaerdan, Ailati gemadi, SHI Bo, GONG Zhiguo. Analysis of the volatile aromatic components in fresh horse milk by headspace solid phase microextraction-Gas chromatography-Mass spectrometry[J]. Xinjiang Agricultural Sciences, 2023, 60(12): 3080-3085.

图/表 4

参考文献 24

[1]	刘亚东. 马奶营养价值评定及在早产儿配方乳中的应用[D]. 哈尔滨: 东北农业大学, 2012.
	LIU Yadong. Evaluation of nutritional value of horse milk and its application in formula of premature infants[D]. Harbin: Northeast Agricultural University, 2012.
[2]	陆东林, 刘朋龙, 王生俊, 等. 马乳的营养价值和开发利用[J]. 新疆畜牧业, 2012,(4):6.
	LU Donglin, LIU Penglong, WANG Shengjun, et al. Nutritional value and development and utilization of horse milk[J]. Xinjiang Animal Husbandry, 2012,(4):6.
[3]	关加怀. 马奶及酸马奶酒的医疗作用[J]. 中国畜产与食品, 1998, 5(2):87-88.
	GUAN Jiahuai. Medical effects of horse milk and sour horse milk wine[J]. China Animal Production and Food, 1998, 5(2):87-88.
[4]	A. Kücükcetin, H. Yaygin, J. Hinrichs, et al. Adaptation of bovine milk towards mares’ milk composition by means of membrane technology for koumiss manufacture[J]. International Dairy Journal, 2003, 13(11):945-951. DOI URL
[5]	郭琳仪, 孙慧阳, 马洁, 等. 新疆、内蒙古地区马乳及发酵酸马乳中氨基酸分析与营养评价[J]. 乳业科学与技术, 2019, 42(2):1-6. DOI
	GUO Linyi, SUN Huiyang, MA Jie, et al. Analysis and Nutritional Evaluation of Amino Acids in Horse Milk and Fermented Acid horse Milk in Xinjiang and Inner Mongolia[J]. Dairy Science and Technology, 2019, 42(2):1-6.
[6]	张晓梅, 艾娜丝, 孙宝国, 等. 马奶蒸馏酒中挥发性成分分析[J]. 中国食品学报, 2013, 13(11):160-168.
	ZHANG Xiaomei, Ainasi, SUN Baoguo, et al. Analysis of volatile constituents in distilled horse milk liquor[J]. Journal of China Food Science and Technology, 2013, 13(11):160-168.
[7]	Danova S, Petrov K, Pavlov P, et al. Isolation and characterization of Lactobacillus, strains involved in koumiss fermentation[J]. International Journal of Dairy Technology, 2005, 58(2):100-105. DOI URL
[8]	王璐, 李小溪, 古丽娜孜, 等. 响应面法优化马奶酒发酵条件的研究[J]. 中国酿造, 2014, 33(2):66-70.
	WANG Lu, LI Xiaoxi, Gulinazi, et al. Study on optimization of fermentation conditions of horse milk wine by response surface method[J]. China Brewing, 2014, 33(2):66-70.
[9]	王泽盛, 田洪磊, 王鹏, 等. 新疆不同地区传统马奶酒挥发性物质差异性分析[J]. 食品研究与开发, 2018, 39(8):8.
	WANG Zesheng, TIAN Honglei, WANG Peng, et al. Analysis on the difference of volatile substances of traditional horse milk wine in different areas of Xinjiang[J]. Food Research and Development, 2018, 39(8):8.
[10]	乌日汗, 包连胜, 包秀萍, 等. 科尔沁地区食疗用酸马奶发酵过程中挥发性风味物质的动态变化研究[J]. 中国乳品工业, 2019, 47(8):7.
	Wurihan, BAO Liansheng, BAO Xiuping, et al. Study on dynamic changes of Volatile flavor substances during fermentation of sour horse milk for therapeutic use in Horqin Area[J]. China Dairy Industry, 2019, 47(8):7.
[11]	蔡宏宇, 刘文俊, 沈玲玲, 等. 基于三代测序技术分析新疆鲜马奶和酸马奶中乳酸菌菌群结构[J]. 中国食品学报, 2022, 22(2):10.
	CAI Hongyu, LIU Wenjun, SHEN Lingling, et al. Analysis of lactic acid bacteria in Xinjiang fresh horse milk and sour horse milk based on third-generation sequencing technology[J]. Chinese Journal of Food Science, 2022, 22(2):10.
[12]	雷华威, 陈晓红, 李伟, 等. 赛里木酸乳原籍菌种发酵乳主体风味成分分析[J]. 食品科学, 2013, 34(20):128-130.
	LEI Huawei, CHEN Xiaohong, LI Wei, et al. Analysis of main flavor components of fermented milk from original strains of sirimu[J]. Food science, 2013, 34(20):128-130.
[13]	张玥琪, 郭贝贝, 孙丰义, 等. 蓝波奶酪挥发性风味成分的分离与鉴定[J]. 食品科学, 2015, 36(16):132-136. DOI
	ZHANG Yueqi, GUO Beibei, SUN Fengyi, et al. Isolation and identification of volatile flavor components in blue wave cheese[J]. Food Science, 2015, 36(16):132-136. DOI
[14]	王伟君, 李延华, 张兰威, 等. 牛乳中风味物质的常用检测技术[J]. 食品工业科技, 2007, 28(12):219-220.
	WANG Weijun, LI Yanhua, ZHANG Lanwei, et al. Common detection techniques of flavor substances in milk[J]. Science and Technology of Food Industry, 2007, 28(12):219-220.
[15]	葛武鹏, 李元瑞, 陈瑛, 等. 牛羊奶酸奶挥发性风味物质固相微萃取GC-MS分析[J]. 农业机械学报, 2008, 39(11):66-69.
	GE Wupeng, LI Yuanrui, CHEN Ying, et al. Analysis of Volatile Flavor Compounds from Cow milk Yogurt by solid-phase microextraction GC-MS[J]. Transactions of the Chinese Society for Agricultural Machinery, 2008, 39(11):66-69.
[16]	陈娟, 李键, 唐俊妮, 等. 川西高原牧区传统发酵牦牛酸奶挥发性风味成分的分析[J]. 食品工业科技, 2016,(14):59-62.
	CHEN Juan, LI Jian, TANG Junni, et al. Analysis of volatile flavor components of traditional fermented yak yogurt in pastoral area of western Sichuan Plateau[J]. Science and Technology of Food Industry, 2016,(14):59-62.
[17]	刘南南, 郑福平, 张玉玉, 等. SAFE-GC-MS分析酸牛奶挥发性成分[J]. 食品科学, 2014,(22):176-179.
	LIU Nannan, ZHENG Fuping, ZHANG Yuyu, et al. Analysis of volatile constituents in sour milk by SAFe-GC-MS[J]. Food Science, 2014,(22):176-179.
[18]	Marilley L. Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains[J]. International Journal of Food Microbiology, 2004, 90(2):139-159. PMID
[19]	梁华正, 张燮, 饶军, 等. 微生物挥发性代谢产物的产生途径及其质谱检测技术[J]. 中国生物工程杂志, 2008, 28 (1):124-133.
	LIANG Huazheng, ZHANG Xie, RAO Jun, et al. Microbial volatile organic compounds: Generation pathways of mass spectrometry detection[J]. China Biotechnology, 2008, 28(1):124-133.
[20]	Sun Z, Liu W, Bao Q, et al. Investigation of bacterial and fungal diversity in tarag using high-throughput sequencing[J]. Journal of Dairy Science, 2014, 97(10):6085-6096. DOI PMID
[21]	宋继宏, 王记成, 其木格苏都, 等. 酸乳中风味物质的研究进展[J]. 食品研究与开发, 2016, 37(2):7.
	SONG Jihong, WANG Jicheng, Qimugesudu, et al. Research progress of flavor substances in yoghurt[J]. Food Research and Development, 2016, 37(2):7.
[22]	TENEN A. 乳与乳制品的正常滋味和气味[J]. 中国乳品工业, 1996, 24(1):42-45.
	Tenen A. Normal taste and odor of milk and dairy products[J]. China Dairy Industry, 1996, 24(1):42-45.
[23]	蔡大川, 潘佳钏, 郭鹏然. 牛乳风味物质分析及特征研究[J]. 食品科技, 2014, 39(8):5.
	CAI Dachuan, PAN Jiachuan, GUO Pengran. Analysis and characteristics of flavor substances in milk[J]. Food Science and Technology, 2014, 39(8):5.
[24]	何静, 阿拉腾·萨其拉, 吉日木图. 热处理对驼乳营养成分与挥发性风味物质的影响[J]. 食品与发酵工业, 2021.
	HE Jing, Alateng Saqila, Jirimutu. Effect of heat treatment on nutrient composition and volatile flavor of camel milk[J]. Food and Fermentation Industry, 2021.

化合物种类 Type of compound	化合物名称 Name of compound	相对百分含量 Relative content(%)
化合物种类 Type of compound	化合物名称 Name of compound	伊犁 Yili	阿勒泰 Aletai	塔城 Tacheng
酯类 Esters	丁酸乙酯	6.44	—	—
	己酸甲酯	0.90	—	1.87
	己酸乙酯	6.62	—	—
	辛酸甲酯	15.73	3.1	21.35
	辛酸乙酯	28.34	16.49	4.16
	癸酸乙酯	0.67	1.56	0.73
	癸酸甲酯	—	1.08	14.72
	甲酸甲酯	—	5.66	0.53
	4-癸烯酸甲酯	—	—	3.3.
	月癸酸甲酯	—	—	0.51
	辛乙烯二醇单正十二烷基酯	—	—	0.25
酸类 Acids	己酸	0.49	2.74	1.44
	辛酸	13.65	10.69	18.5
	壬酸	0.20	2.78	0.29
	癸酸	12.73	9.42	11.44
	9-癸烯酸	0.77	—	2.45
	月桂酸	0.75	2.27	2.93
	苯甲酸	—	4.22	—
	丁酸	—	—	0.75
其它 Other	甲苯	0.68	—	—
	2-庚酮	0.93	—	—
	3-甲基-1-丁醇	3.74	—	—
	苯乙烯	2.18	—	3.36
	2-壬酮	0.21	—	—
	E,E-2,4-庚二烯醛	0.36	—	—
	1,3-二叔丁基苯	3.74	10.46	9.78
	2,4-二特丁基苯酚	0.55	4.10	1.20
	二甲基砜	0.32	2.06	1.62
	2-乙基-1-己醇	—	20.30	—
	对甲苯酚	—	1.50	—
	3-甲基苯酚	—	1.57	—
	侧柏酮	—	—	2.12

化合物种类 Type of compound	化合物名称 Name of compound	相对百分含量 Relative content(%)
化合物种类 Type of compound	化合物名称 Name of compound	伊犁 Yili	阿勒泰 Aletai	塔城 Tacheng
酯类 Esters	丁酸乙酯	6.44	—	—
	己酸甲酯	0.90	—	1.87
	己酸乙酯	6.62	—	—
	辛酸甲酯	15.73	3.1	21.35
	辛酸乙酯	28.34	16.49	4.16
	癸酸乙酯	0.67	1.56	0.73
	癸酸甲酯	—	1.08	14.72
	甲酸甲酯	—	5.66	0.53
	4-癸烯酸甲酯	—	—	3.3.
	月癸酸甲酯	—	—	0.51
	辛乙烯二醇单正十二烷基酯	—	—	0.25
酸类 Acids	己酸	0.49	2.74	1.44
	辛酸	13.65	10.69	18.5
	壬酸	0.20	2.78	0.29
	癸酸	12.73	9.42	11.44
	9-癸烯酸	0.77	—	2.45
	月桂酸	0.75	2.27	2.93
	苯甲酸	—	4.22	—
	丁酸	—	—	0.75
其它 Other	甲苯	0.68	—	—
	2-庚酮	0.93	—	—
	3-甲基-1-丁醇	3.74	—	—
	苯乙烯	2.18	—	3.36
	2-壬酮	0.21	—	—
	E,E-2,4-庚二烯醛	0.36	—	—
	1,3-二叔丁基苯	3.74	10.46	9.78
	2,4-二特丁基苯酚	0.55	4.10	1.20
	二甲基砜	0.32	2.06	1.62
	2-乙基-1-己醇	—	20.30	—
	对甲苯酚	—	1.50	—
	3-甲基苯酚	—	1.57	—
	侧柏酮	—	—	2.12

采用顶空固相微萃取-气相色谱-质谱法检测及分析鲜马乳中挥发性芳香成分

Analysis of the volatile aromatic components in fresh horse milk by headspace solid phase microextraction-Gas chromatography-Mass spectrometry

在线阅读

PDF下载

可视化

摘要/Abstract

引用本文

使用本文

图/表 4

参考文献 24

相关文章 2

编辑推荐

Metrics

[1]	任龙;许志春;田呈明. 蔷薇科中5种多毛小蠹寄主植物的挥发物成分研究[J]. , 2013, 50(1): 100-105.
[2]	王少山;梁广文;曾玲;黄寿山. 新鲜荔枝果挥发性成分检测分析[J]. , 2010, 47(2): 237-240.