ЭлБиб

Молочнохозяйственный вестник, №2 (18), II кв. 2015

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общее количество в паровой фазе летучих компонентов, их спектры имеют как

сходство, так и ряд существенных отличий. Это может лечь в основу создания

«хроматографических паспортов» масла различных производителей. При полу-

чении достаточно большого статистического массива экспериментальных данных

возможно получение спектров высококачественного масла, по которым, предпо-

ложительно, будет возможно производить идентификацию качества сладко-сли-

вочного масла в гармонизации его с существующей шкалой органолептической

оценки.

Summary

The article gives a brief analysis of butter aroma and flavour substances. It deals

with the study of commercial samples of sweet-cream butter Krest’yanskoe (fat mass

fraction 72.5 %) produced at a number of the Vologda region enterprises in accordance

with state standard specification or GOST R 52969-2008. The gas chromatograph

Clarus 500 by PerkinElmer company, equipped with a capillary column Elite-FFAP and

a flame ionization (FID) detector has been used for the study of the vapour phase

composition of the butter samples. TotalChrom software (version 6.2.1) has been used

for the calculation of the corrected retention times of the analyzed substances in the

chromatograph column and the detector signal degree (peak area on the chromatogram).

Concentrations have been calculated by the internal normalization method. The butter

vapour phase volatile components have been identified by comparing published data

on the linear retention indices (LRI) of the candidates with the values of LRI detected

substances. It is established that there are 13 compounds (aldehydes, ketones,

alcohols) in the vapour phase of the investigated butter samples. The presence of free

fatty acids (acetic, propionic, butyric) and other aroma and flavour compounds under

conditions of the research simplified sample preparation is not fixed. Under identical

technical production conditions and close terms and storage conditions prior to testing,

the total number of volatile components in the vapour phase as well as their spectra

show similarities as well as significant differences. It can form the basis for the creation

of a butter “chromatographic passport” of different manufacturers. When sufficient

statistical experimental data is available, it will be possible to obtain high-quality

butter spectra, which, presumably, will help identify the quality of sweet-cream butter

harmonizing it with the existing organoleptic evaluation scale.

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