Study on Volatile Compounds from Whole Wheat Flour by Headspace Solid-phase Microextraction
[Objective] To study the volatile components from whole wheat flour, wheat embryo, wheat bran and wheat flour in the hope of laying the foundation for the development of whole wheat flour food.[Method]The volatile compounds from wheat flour, whole wheat flour, wheat embryo and wheat bran were extracted by solid phase microextraction (SPME) and identified by gas chromatography mass spectroscopy (GC-MS).[Result]The results showed the wheat flour and whole wheat flour had 24 and 29 kinds of volatile compounds respectively, raw wheat embryo, raw wheat bran, ripe wheat embryo and ripe wheat bran had 27, 37, 36 and 27 kinds of volatile compounds respectively. A total of 29 volatile compounds were identified in WWF, including 7 alcohols (17.15％), 9 hydrocarbons (9.5％), 3 ketones (3.77％), 4 aldehydes (39.16％), 1 acids (0.76％), and 1 ester (0.72％).[Conclusion]The number of volatile compounds extracted from WWF was obviously higher than that extracted from wheat flour. The main characteristic volatile compounds were 3-methyl-1-butanol, 2-methyl-1-butanol, 1-pentanol and dodecane, and furfural, 3-methyl-butanal were obtained by bran ripening.
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