猪肉香精呈味物质分析及其微胶囊工艺优化  

Flavouring Material Analysis of the Pork Flavor and Optimization of Its Microcapsule Technology

作　　者：陶缘[1] 王亚军[1] 张文娟[1] 叶兴乾[1] 刘东红[1] 陈健初[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院馥莉食品研究院浙江省农产品加工技术研究重点实验室浙江省食品加工技术与装备工程中心,杭州310058

出　　处：《中国食品学报》2016年第3期117-124,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2014BAD04B01);杭州市级项目(20130432B65)

摘　　要：采用气相色谱-质谱联用设备(GC-MS)分析猪肉香精的挥发性香气成分及其对猪肉香精特征香味的贡献。通过明胶与海藻酸钠复合凝聚反应结合喷雾干燥,制备猪肉香精微胶囊。以无水乙醇为溶剂提取香精中的乙基麦芽酚(EMA),计算香精中EMA的质量分数为(0.447±0.006)%。建立了猪肉香精微胶囊产品包埋率的测定方法,该方法的平均回收率为98.678%,平均RSD为1.378%。优化了复凝聚反应的条件,确定最佳反应p H为4.00,最佳壁材质量比(明胶∶海藻酸钠)3∶1,最佳壁芯比1∶4,包埋率达89.29%。The volatile aroma compounds, and their contributions to the charactristic fragrance of the pork flavor was analyzedvia gas chromatography-mass spectrometry（GC-MS）. Then the pork flavor microcapsules were preparedby combining complex coacervationof gelatin and sodium alginatewith spray drying. Meanwhile, the ethanolwas used as solvent to extract the ethyl maltol（EMA） from the flavor, and EMA mass fraction of the flavor was calculated out, which was（0.447 ± 0.006）%. Then a method was set up to determine the capsulation efficiency and the percentage yield of the products, and it＇s average recovery was 98.678% with the average RSD of 1.378%. Besides, the best reaction conditions of complex coacervation were optimized. The optimum pH was 4.00, the mass ratio of the wall materials was 3 ∶1（gelatin： sodium alginate）, and the mass ratio of wall and core was 1 ∶4. Well, in this situation, the capsulation efficiency had been reached to 89.29%.

关 键 词：猪肉香精 气质联用 微胶囊 复凝聚法 

分 类 号：O657.63[理学—分析化学] TS264.3[理学—化学]