天然发酵奶味饲料香味剂的研究  

The research on natural fermented feed scenting agent with milk flavor

作　　者：何洋[1] 包清彬[1] 杨洋[1] 代勇 

机构地区：[1]西华大学生物工程学院,四川成都610039 [2]成都大帝汉克生物科技有限公司,四川成都611130

出　　处：《粮食与饲料工业》2014年第11期51-55,共5页Cereal & Feed Industry

基　　金：教育部春晖计划项目Z2012018

摘　　要：研究pH值、酶解温度和酶解时间对乳脂酶发酵奶油制备天然奶香饲料香味剂的影响。在单因素实验的基础上,采用响应面法对各影响因素进行优化并采用气相色谱-质谱联用仪(GC/MS)对优化组合进行分析得出产物致香成分及含量。结果表明:在发酵时间5.5h、pH6.5、酶解温度55℃、底物质量分数80%和酶添加量3.5%条件下,发酵所得天然奶香饲料香味剂致香成分19种,主要以短链脂肪酸及酯类为主,发酵物奶味浓郁、自然、香气柔和。This research was undertaken to learn how pH values,enzymolysis temperature and time affected on the natural fermented feed scenting agent with milk flavor.This agent was prepared by using the cultured butter.With the single-factor experiment,indicators were optimized by the response surface method.GC/MS was used to analyze the optimal combination in order to find out aroma components and their content levels.It showed that the best experimental design was enzymolysis time of 5h,pH6.5,55℃of enzymolysis temperature,80%for the concentration of the substrate,3.5%for addition amount of milk lipase.In this condition,19 aroma components were identified from the feed scenting agent after the fermentation.Most of the aroma components were short chain fatty acids and esters.And the fermented product was rich in milk flavor and smelled good.

关 键 词：饲料香味剂 乳脂酶 奶油 发酵 响应面 GC/MS 

分 类 号：S816.74[农业科学—饲料科学]