带鱼下脚料酶解液中挥发性成分分析  

Analysis of Volatile Components in Hairtail Leftovers Enzymatic Hydrolysates

作　　者：郑捷[1] 柳亚静[1] 刘学勤[1] 尚校兰[1] 张春霞[1] 安帅[1] 刘安军[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业》2012年第7期75-78,共4页The Food Industry

基　　金：天津市农业科技成果转化与推广项目(201002090);天津市科技成果转化及产业化推进计划项目(09ZHXHNC04900);天津东丽科委科技成果转化项目(2010301)

摘　　要：采用固相微萃取技术结合气相色谱—质谱联用仪对带鱼下脚料原料及酶解液中挥发性成分进行研究。带鱼下脚料原料中共检测出12种挥发性物质。经风味蛋白酶和复合蛋白酶双酶水解,得到的酶解物中共检测出27种挥发性物质,其中包括醇类、醛类、酮类、苯酚类、烯烃类、酯类、呋喃类等。带鱼下脚料经酶解,风味物质的成分变化较大,且较复杂,可为带鱼下脚料蛋白酶解液的综合利用提供科学依据。Solid phase microextraction（SPME） coupled with gas chromatography-mass spectrometry（GC-MS） was used to analyze the volatile compounds in hairtail leftovers raw material and hydrolysates.12 kinds of compounds in the raw material were detected while 27 kinds of compounds in the hairtail leftovers hydrolysis by flavourzyme and protamex,in which including alcohols,aldehydes,ketones,phenol,alkenes,esters,furan,etc.Great changes have taken place in the flavor compounds of hairtail leftovers by the enzyme,and the flavor compounds are more complex.It can be used to provide the scientific basis for the comprehensive utilization of hairtail leftovers enzymatic hydrolysates.

关 键 词：带鱼下脚料 气质联用 风味物质 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]