Steamed bread flavor substance detection method

Abstract

The invention discloses a steamed bread flavor substance detection method. The method comprises weighing a certain amount of a steamed bread sample, carrying out ultrasonic treatment, putting the steamed bread sample into a sample bottle, inserting an extraction head into the sample bottle, pushing out the extraction fiber head, carrying out headspace part extraction, then inserting the extraction head into a silica gel insulation cushion at a gas chromatography sample introduction port of a gas chromatography / mass spectrometer, carrying out analysis through a splitless mode for 4-5min and analyzing the processed data to determine volatile substance components of a steamed bread sample. A steamed bread subjected to ultrasonic treatment is subjected to solid phase extraction and then flavor substances in the sample is subjected to gas chromatography / mass spectrometry analysis. The sample is subjected to ultrasonic pretreatment before extraction so that supersonic wave radiation pressure intensity improves steamed bread sample substance molecule motion frequency and rate and extraction efficiency is improved. The method has the characteristics of operation simpleness and fastness, good reappearance and less cost and provides a reference method for steamed bread flavor substance detection.

Description

technical field [0001] The invention belongs to the technical field of food flavor chemistry, in particular to a method for detecting flavor substances in steamed bread. Background technique [0002] Mantou refers to the use of wheat flour as the main raw material, adding water, yeast or flour fertilizer, old noodles, starter, fermented juice and other starters to the wheat flour, stirring and kneading to form a dough, which is fermented, kneaded, shaped, proofed, etc., and then steamed. Steamed and shaped wheat flour food. The processing of steamed buns uses water as the medium, mainly steaming, and the steaming heat is easy to control. It is easy to control the heating temperature at around 100°C, which minimizes the destruction of nutrients and does not produce harmful substances. [0003] After decades of research on bread aroma in foreign countries, hundreds of volatile substances have been identified in different types of bread, including alcohols, esters and carbonyl...

AI Technical Summary

Problems solved by technology

Although the research on steamed buns, a staple food in China, has gradually increased in recent years, such as the classification of steamed buns, the establishment of the national standard for steamed buns, the flavor of traditional old noodle steamed buns and the microorganisms of traditional steamed bun starters, there is still a lack of basic and systematic research, except for sensory evaluation. In addition to appearance, texture and taste, flavor is also very important