灭菌处理对扇贝沙司挥发性成分和游离氨基酸的影响  

Effect of sterilization on the volatile components and free amino acids in scallop sauce

作　　者：胡珊珊[1] 王颉[1] 孙剑锋[1] 王娜[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品科技》2012年第4期257-261,264,共6页Food Science and Technology

基　　金：国家海洋公益性行业科研专项(200805046)

摘　　要：为了研究灭菌前后扇贝沙司中挥发性成分和游离氨基酸的变化,利用SPME-GC-MS法和HPLC法,对灭菌前后扇贝沙司中的挥发性成分和游离氨基酸进行分离鉴定。结果表明:灭菌前后分别鉴定出挥发性成分为16种和27种,其中共有10种相同的挥发性成分;游离氨基酸分别为16种和17种,灭菌后检测出甲硫氨酸。灭菌后的扇贝沙司中的挥发性成分显著多于灭菌前,游离氨基酸的含量差异不显著。因此灭菌过程对扇贝沙司的挥发性成分具有一定的保留和增香作用,改善了扇贝沙司的营养结构。To investigate the influence of sterilization on volatile components and free amino acids in scallop sauce,Gas chromatography-mass spectrometry（GC-MS） combined with technique of headspace solid phase micro-extraction（HS-SPME） and high-performance liquid chromatography were used to analyze volatile components and free amino acids in scallop sauce before and after sterilization.The results showed that 16 volatile components in scallop sauce before sterilization and 27 ones after sterilization;16 free amino acids before sterilization and 17 ones after sterilization,respectively.There were ten volatile components before and after sterilization,while after sterilization methionine was detected.After sterilization,the type of volatile components was more than before sterilization but the content of free amino acids was not significant.Therefore,the sterilization process had a certain value of the volatile components and improved the nutrition of the scallop sauce.

关 键 词：扇贝沙司 灭菌 挥发性成分 游离氨基酸 

分 类 号：TS264.29[轻工技术与工程—发酵工程]