虾头酶解产物混合发酵前后挥发性成分分析  

Analysis of volatile constituents of enzymatic hydrolysate from shrimp head before and after mixed fermentation

作　　者：付光中[1] 章超桦 吉宏武 解万翠[1] 高加龙 卢虹玉 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025 [2]广东省高等学校水产品深加工重点实验室,广东湛江524088

出　　处：《食品工业科技》2010年第11期65-67,71,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2007BAD29B09);国家科技支撑计划和政策引导类计划项目(2008BAD94B08);广东省科技计划项目(2008A020100002)

摘　　要：为了考察混合液体发酵对虾头酶解产物挥发性成分的影响,本研究采用固相微萃取技术提取发酵前后酶解物的挥发性成分,运用气相色谱-质谱进行分析,结果表明,虾头酶解产物经混合发酵以后,挥发性风味物质种类增加了2种,醛类、酮类、酯类三类物质总量占整个挥发性组分的87%,和发酵前的85%相当,香味物质在原有的虾风味组分较好保留的基础上更加丰富,具有刺激性气味的饱和直链醛减少。In order to investigate the effect of volatile constituents of enzymatic hydrolysate from shrimp head after mixed liquid fermentation, head space solid phase microextraction （SPME）technique was employed to extract volatile flavor compounds from enzymatic hydrolysate before and after mixed fermentation. Volatile flavor components were isolated and identified by capillary gas chromatography- mass spectrometry （ GC- MS）. The results indicated that the varieties of volatile flavor compounds from enzymatic hydrolysate increased by two,and totals of aldehydes, diketones and esters were 87% of volatile flavor components, corresponded with 8.5% of enzymatic hydrolysate before mixed fermentation.Fragrant components were richer when original shrimp flavor was better retained, and saturated linear chain aldehydes which supplied pungency decreased, after mixed fermentation.

关 键 词：虾头酶解物 混合发酵 挥发性成分 气相色谱-质谱 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]