固相微萃取虾味香精中风味化合物的研究  

Study on Volatile Compounds of Shrimp Flavorings by Solid-phase Microextraction(SPME)

作　　者：张连富[1] 隋伟[1] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江南大学食品学院,江苏无锡214036

出　　处：《食品科学》2007年第5期264-267,共4页Food Science

摘　　要：以虾下脚料酶解液、L-精氨酸、L-丙氨酸、还原糖、硫胺素盐酸盐等为原料制备热反应虾味香精;采用固相微萃取技术并结合GC-MS检测技术对产物进行分析,总共获得61种挥发性化合物,尤其是鉴定出了二甲基二硫醚、吡嗪、3-甲基噻唑、2,5-二甲基吡嗪、2,6-二甲基吡嗪、2,3-二甲基吡嗪、三甲基吡嗪、二甲基三硫醚、甲基吡嗪、苯乙酮、噻唑醇、2-呋喃甲醇等文献报道对虾香味有贡献的化合物。The volatile compounds of shrimp flavorings prepared from shrimp offal hydrolate, L-arginine, L-alanine, reducing sugars and thiamin via heat reaction were isolated by solid-phase microextraction（SPME）. The extracts were analyzed by gas chromatography/mass spectrometry（GC-MS）. Sixty-one kinds of volatile compounds were identified. Some important shrimp flavor compounds such as dimethyl disulfide, pyrazine, 3-methyl thiazole, 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine, 2,3- dimethyl pyrazine, trimethyl pyrazine, dimethyl disulfide, methyl pyrazine, benzene.acetaldehyde, 4-methyl-5-thiazole ethanol, 2-furan methanol, etc. are identified in shrimp flavorings.

关 键 词：虾味香精 固相微萃取 热反应 挥发性化合物 

分 类 号：O657.63[理学—分析化学]