作者：林琪1, 金涛2, 罗睿林3, 金发明2, 张琦弦1, 姚开1, 何强1, 迟原龙1,3
作者单位：1. 四川大学轻纺与食品学院 健康食品科学评价研究中心, 四川 成都 610065;
2. 绵竹市土门食品厂, 四川 德阳 618200;
3. 成都市食品药品检验研究院, 四川 成都 610041
关键词：焦糖色;普通法;亚硫酸铵法;特征风味成分;4-甲基咪唑
摘要：
采用固相微萃取-气相色谱-质谱联用技术分析普通法和亚硫酸铵法焦糖色的挥发性成分和特征风味物质，并采用高效液相色谱法测定两种焦糖色中的主要危害物质4-甲基咪唑。结果显示，普通法焦糖色和亚硫酸铵法焦糖色中挥发性成分种类分别为35种和25种，挥发性物质总含量分别为663 g/kg和175 g/kg，风味成分总含量分别为493 g/kg和164 g/kg，表明普通法焦糖色具有更优良的风味。普通法焦糖色的特征风味成分为乙酸、糠醇、2-乙酰呋喃、2-吡咯甲醛、5-甲基糠醛和N-糠基吡咯；亚硫酸铵法焦糖色为5-甲基糠醛、糠醇、2-吡咯甲醛、2-乙酰呋喃和呋喃酮。普通法和亚硫酸铵法焦糖色中的4-甲基咪唑的含量分别为1.49 mg/kg和1.75 mg/kg，远低于国家限量标准(200 mg/kg)，表明这两种焦糖色都具有较高的安全性。
Analysis of characteristic flavor components and 4-methylimidazole in two kinds of caramel colors
LIN Qi1, JIN Tao2, LUO Ruilin3, JIN faming2, ZHANG Qixian1, YAO Kai1, HE Qiang1, CHI Yuanlong1,3
1. Healthy Food Evaluation Research Center, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China;
2. Mianzhu Tumen Food Company, Deyang 618200, China;
3. Chengdu Food and Drug Administration Research Institute, Chengdu 610041, China
Abstract: The volatile components and characteristic flavors in caramel colors prepared by common method (CC-C) and sulfite ammonia method (CC-SA) were determined by solid phase micro-extraction and gas chromatography-mass spectrometry. 4-methylimidazole, the main hazardous substance, in these two caramel colors was determined by high performance liquid chromatography. 35 and 25 kinds of volatile components were found in CC-C and CC-SA, and the total content of volatile components were 663 μg/kg and 175 μg/kg, and the total content of flavor components were 493 μg/kg and 164 μg/kg, respectively, indicating that CC-C has better flavor. The characteristic flavor components of CC-C were acetic acid, 2-furanmethanol, 2-acetylfuran, pyrrole-2-carboxaldehyde, 5-methyl furfural and N-furfuryl pyrrole, while those of CC-SA were 5-methyl furfural, 2-furanmethanol, pyrrole-2-carboxaldehyde, 2-acetylfuran and furanone. The 4-methylimidazole contents in CC-C and CC-SA were 1.49 mg/kg and 1.75 mg/kg, much lower than the national limit (200 mg/kg), showing good safety of the caramel colors.
Keywords: caramel color; common method; sulfite ammonia method; characteristic flavor components; 4-methylimidazole
2018, 44(7): 51-55 收稿日期: 2018-03-02;收到修改稿日期: 2018-04-15
基金项目: 成都市产业集群协同创新重大项目(2016-XT00-00031-NC)
作者简介: 林琪(1995-),女,四川成都市人,硕士研究生,专业方向为食品安全与检测。
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