非水酶解鱼油制备天然鱼味香精的工艺研究  

Preparation fish flavor by lipase hydrolysis in non-aqueous media

作　　者：武彦文[1] 

机构地区：[1]天津科技大学食品科学与生物技术学院,天津300222

出　　处：《中国调味品》2005年第4期18-20,41,共4页China Condiment

摘　　要：采用脂肪酶水解鱼油制备鱼味香精.在非水介质下,得到了香味浓郁,赋香效果明显的鱼味香精.非水酶法水解以乙醇或乙酸乙酯为溶剂,脂肪酶用量1%～1.5%,pH值7.0,温度为50℃,水解3～4h时得到的鱼味香精香气最为浓郁.经过感官评定认为水解产物香气自然、柔和,可作为调配海鲜类香精的香基.Fish oil was hydrolyzed by lipase to produce fish flavor in non-aqueous media.The optimal conditions for hydrolysis were determined as follows,fish oil was hydrolyzed by 1%~1.5% lipase at 50℃ for 3~4h in ethanol or ethyl acetate media.The production could be used as a base of seafood flavor.

关 键 词：鱼味香精 脂肪酶 酶法水解 非水介质 

分 类 号：TS254.53[轻工技术与工程—水产品加工及贮藏工程]