虾籽酱发酵工艺条件的优化及其挥发性风味成分研究  

Optimization of Fermentation Conditions and Volatile Components of Centropages mcmurrichi Sauce

作　　者：步婷婷 徐大伦[1] 杨文鸽[1] 张群飞[1] 楼乔明[1] 张进杰[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《核农学报》2016年第1期110-119,共10页Journal of Nuclear Agricultural Sciences

基　　金：国家自然基金(31201284)

摘　　要：为改善虾籽酱传统加工周期长、高盐和品质不均一的不足,通过正交试验优化虾籽酱的发酵工艺条件,制备出一种发酵时间短、盐分低的虾籽酱,并采用顶空固相微萃取结合气相色谱—质谱联用技术对挥发性风味成分进行分离鉴定。结果表明,虾籽酱的二次发酵工艺条件为:温度20℃,加盐量11%,先发酵7 d,之后添加5%黄酒和7%糖,再发酵21d;此条件下制得的虾籽酱感官得分为83.5分,氨基酸态氮含量为0.56 g·100 m L^(-1)。虾籽酱中检出25种挥发性成分,主要为烃类、醇类、醛类、酮类、脂类;与原料虾籽相比,丁香醛和酯类化合物相对含量明显增加,(E,E)-3,5-辛二烯-2-酮和1-戊烯-3-醇相对含量明显减少,它们相互作用,可共同构成虾籽酱的特征风味。本研究为低盐虾籽酱的工业生产和风味研究提供了理论依据。Traditional Centropages mcmurrichi sauce have the problems of high salt,long period of production and unstable quality. In this article,the fermentation conditions of low salt Centropages mcmurrichi sauce were optimized using the secondary fermentation,and the volatile components of sauce were determined by headspace solid-phase microextraction method（ HS-SPME） combined with gas chromatography-mass spectrometry（ GC-MS）. Based on the single factor text and the sensory evaluation,the orthogonal test was designed to optimize the fermentation conditions of Centropages mcmurrichi sauce. As a result the first period of fermentation conditions were temperature 20℃,salt 11%and 7 day＇s fermentation; the second period of fermentation conditions were rice wine 5%,sugar 11% and time 21 d.The product got the 83. 5 of sensory score and the content of amino acid nitrogen was 0. 56g·100 m L^（-1）. Totally 25 volatile compounds were detected in Centropages mcmurrichi sauce. Among them,the predominant compounds were aldehydes,ketones,alcohols,and furans,which were together responsible for the specific flavor of Centropages mcmurrichi sauce. Compared with Centropages mcmurrichi,the content of 3,5- Dimethoxy- 4- hydroxybenzaldehyde and（ E,E）- 3,5- octadiene- 2- ketone significantly reduced,while syringaldehyde and esters were increased,which made up the special flavour of Centropages mcmurrichi sauce. This result could provide a theoretical basis for the industrial production and flavor of high quality Centropages mcmurrichi sauce.

关 键 词：虾籽 酱 发酵 挥发性风味成分 

分 类 号：TS264.24[轻工技术与工程—发酵工程]