不同方法制备的扇贝水解液风味物质及氨基酸含量的比较研究  

Comparative Studies on Flavor Compounds and Amino Acid Contents of Scallop Hydrolyzate from Different Method

作　　者：杨秀敏[1] 王颉[1] 孙剑锋[1] 

机构地区：[1]河北农业大学食品科技学院河北省农产品加工工程技术研究中心,河北保定071000

出　　处：《中国食品学报》2012年第3期201-209,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家海洋公益性行业科研专项(200805046)

摘　　要：为得到营养丰富,海鲜味浓郁的扇贝水解液,采用顶空固相微萃取(HS-SPME)与气相色谱-质谱联用(GC-MS)技术分析两种水解液的风味物质,采用高效液相色谱(HPLC)法测定两种水解液游离氨基酸含量,结果表明:方法1(利用风味蛋白酶水解碎贝柱)的水解液风味物质有51种,醇、醛、酮、酯、烃类和其他物质含量分别为29.985%、24.819%、2.509%、1.861%、26.300%和13.975%,数量分别为8、17、3、5、9和9种;游离氨基酸总量(TAA)为53.408mg/g,必需氨基酸含量(ETAA)为22.304mg/g。方法2(利用枯草杆菌中性蛋白酶和风味蛋白酶分段水解碎贝柱)的水解液风味物质有34种,醇、醛、酮、酯、烃类和其他物质含量分别为15.303%、54.647%、0.802%、3.340%、8.559%和17.417%,数量分别为3、11、1、4、4和11种;TAA46.401mg/g,ETAA19.596mg/g。In order to produce scallop hydrolysate （SH） with rich nutrition and seafood flavor, the flavor compounds of SH from two different methods were analyzed by gas chromatography-mass spectrometry （GC-MS） combined with headspace solid phase micro extraction （HS-SPME）. The contents of amino acids in SH were detected by high perfor- mance liquid chromatography （HPLC）. The results showed that 51 flavor compounds were identified in SH of method 1 （SH was treated by Flavourzyme） and 34 ones were identified in SH of method 2 （SH was produced by two-step enzy- matic hydrolysis using Bacillus Subtilis Neutral Protease and Flavourzyme）. The contents of alcohols, aldehydes, ketones, esters, hydrocarbons and other compounds were detected in SH of method I. They were 29.985%, 24.819%, 2.509%, 1.861%, 26.300% and 13.975%, the quantity were 8, 17, 3, 5, 9 and 9 respectively. The ones in SH of method 2 were 15.303%, 54.647%, 0.802%, 3.340%, 8.559% and 17.417%, the quantity were 3, 11, 1, 4, 4 and 11 respec- tively. The contents of free amino acids （FAA） and essential amino acids （EAA） were 53.408 mg/g and 22.304 mg/g in SH of method 1, respectively. The ones were 46.401 mg/g and 19.596 mg/g in SH of method 2, respectively.

关 键 词：顶空固相微萃取 气相色谱-质谱联用 高效液相色谱 扇贝水解液 风味物质 氨基酸 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]