低值海虾制备烧烤型虾味香精及GC-MS结合电子鼻技术分析  

Preparation of barbecue shrimp flavoring essence by Maillard reaction from low-valued sea shrimp and its analysis by GC-MS and electronic nose

作　　者：董志俭[1] 李冬梅 李世伟[1] 李学鹏[1] 励建荣[1] 黄和[2] 陈华健 

机构地区：[1]渤海大学食品科学研究院,渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,"食品贮藏加工及质量安全控制工程技术研究中心"辽宁省高校重大科技平台,辽宁锦州121013 [2]广东海洋大学食品科技学院,广东湛江524088 [3]湛江国联水产开发股份有限公司,广东湛江524088

出　　处：《食品工业科技》2013年第10期101-107,共7页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划(2012BAD29B06)

摘　　要：以低值海虾酶解液为基料,利用Maillard反应制备烧烤型虾味香精。研究了还原糖添加量、氨基酸添加量、pH、反应时间及温度对虾味香精感官风味的影响;采用GC-MS结合电子鼻技术对虾酶解液及虾味香精的风味进行分析比较。结果表明,当还原糖(木糖:葡萄糖=1:4)添加量为6%,氨基酸(丙氨酸:精氨酸=1:2)添加量为2%,pH为8.0,反应温度为115℃,反应时间为20min时,虾味香精澄清透明、虾肉香味和烧烤味浓郁。电子鼻分析表明虾酶解液和虾味香精的风味轮廓存在较大的差异;GC-MS测定可知,与酶解液相比,虾味香精中胺类、烃类、酸类、酯类等化合物含量降低,醛类、吡咯类化合物含量明显升高,同时产生大量醚类、吡嗪类、呋喃类、噻唑类、嘧啶类等呈香化合物,这些杂环类化合物对虾味香精风味具有重要贡献。The barbecue shrimp flavoring essence was prepared by Maillard reaction using enzymatic hydrolysate of low-value sea shrimp as raw materials. Effect of adding amount of reducing sugar and amimo acid,pH, heating time and temperature on sensory flavor of shrimp flavoring essence was studied. The flavor of shrimp hydrolysate products and barbecue shrimp flavoring essence was analyzed by GC-MS and electronic nose. Experimental results showed when maillard reaction conditions were reducing sugar（xylose：glucose=l ：4） of 6%, amino acid （ alanin：arginine = 1 ： 2） of 2%, pH8.0, temperature 115~C, and time 20min, shrimp flavoring essence was clarify and transparency,exhibiting strong shrimp and barbecue flavor. Electronic nose analysis illustrated that the flavor profiles of shrimp hydrolyzed products was significantly different from that of barbecue shrimp flavoring essence. The analysis of GC-MS showed that compared with shrimp hydrolysate products,the contents of amines, hydrocarbons,esters and acids in shrimp flavoring essence decreased ,on the contrary,the contents of aldehydes and pyrroles significantly increased. At the same time,ethers,pyrazines,furans,thiazoles, miazines and other aroma compounds were produced,which gave a significant contribution to aroma of shrimp flavoring essence.

关 键 词：海虾 美拉德反应 虾味香精 电子鼻 气质联用 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]