梁 琪，张卫兵，张 炎，刘 欢

（甘肃农业大学食品科学与工程学院，甘肃兰州730070）

百合酸奶的挥发性风味物质成分分析

梁 琪，张卫兵，张 炎，刘 欢

（甘肃农业大学食品科学与工程学院，甘肃兰州730070）

采用顶空固相微萃取（SPME）结合气质联用（GC/MS）分析技术研究了兰州鲜百合、百合酸奶的挥发性风味成分。结果表明，原料鲜百合共鉴定出66种风味物质，主要由烃、羧酸、醇类等组成；百合酸奶80种，对照酸奶64种，主要由酮、羧酸、醛、酯等组成。百合酸奶中，保留原料百合的挥发性化合物较少，大多数是百合及牛奶经乳酸菌发酵后新生成的挥发性物质；与对照酸奶相比较，挥发性物质大类相同，含量有差异，典型的发酵乳特征效应化合物如双乙酰、乙酸乙酯在百合酸奶中略有增加，乙偶姻、乙醛有所降低。

鲜百合，百合酸奶，SPME-GC/MS，挥发性风味物质

Abstract：Volatile flavor compounds of fresh lily and solidifying lily yoghurt were analyzed by headspace solid phase microextraction（HS-SPME） combined with GC-MS.Results indicated that total 66 volatile flavor compounds were identified in fresh lily，mainly including hydro carbons，carboxylic acid，alcohols etc.80 volatile flavor compounds in the solidifying lily yoghurt，and 64 volatile flavor compounds in the control，mainly including ketone，carboxylic acid，aldehydes，esters etc.The volatile flavor compound identified in the solidifying lily yoghurt keep less compounds of fresh lily，it was mainly new volatile flavor compounds that were produced from fermentaion of fresh lily and milk.Compared with the control yoghurt，the categories of volatile flavor compounds were almost the same，but there was some differences in the content of compounds，the typical compounds of diacetyl and ethyl acetate that had feature effects on flavor of yoghurt increased，while acetoin，aldehyde reduced.

Key words：fresh lily；solidifying lily yoghurt；SPME-GC/MS；volatile flavor compounds

兰州百合（Lilium davidii var.unicolor Salisb.）是百合科（Liliaceae）百合属（Lilium）百合的一个变种[1]。由于兰州独特的土壤条件和多年生长积累鳞茎硕大，鳞片丰满白嫩，质地细腻，味醇香甜，鳞片含糖量高，粗纤维少，营养丰富[2]。百合的研究长期集中在种植栽培、贮藏保鲜、产品开发上，鲜有人对百合挥发性风味成分进行研究。百合发酵酸奶是利用兰州鲜百合和鲜牛奶在乳酸菌作用下发酵制成的产品，因百合具有特殊的清香，百合酸奶风味独特。随着人们生活水平的提高，人们对发酵奶风味的要求越来越高，发酵奶的风味已成为食品生产者和消费者关注的问题[3-4]。发酵奶中风味物质的来源主要通过原料乳成分、加工过程变化产生及微生物代谢3种途径[5]。……