丙二醇体系热反应型虾味香精的制备及成分分析研究  

Shrimp flavor preparation by thermal reaction in propanediol system and its component analysis

作　　者：陈文伟[1,2,3] 王观冯[1] 贾振宝[1,2,3] 黄光荣[1,2,3] 洪瑶[1] 

机构地区：[1]中国计量大学生命科学学院,杭州310018 [2]浙江省海洋食品品质及危害物控制技术重点实验室,杭州310018 [3]海洋食品加工质量控制技术与仪器国家地方联合工程实验室,杭州310018

出　　处：《中国食品添加剂》2016年第8期68-72,共5页China Food Additives

基　　金：浙江省公益技术应用研究计划项目(2015C32041)

摘　　要：虾加工副产物是虾加工过程中产生的小虾、虾壳和虾头等副产物。以虾加工副产物为原料,通过热反应技术在丙二醇反应体系中制备得到具有虾味特征香味的反应型香精。结果表明,丙二醇体系热反应型虾味香精的最佳配方为:虾加工副产物水解物为100%,复合氨基酸添加量为3.0%(谷氨酸、胱氨酸、甘氨酸和精氨酸,质量比为4∶3∶2∶1),还原糖用量为11%(葡萄糖和果糖,质量比为1∶1),反应温度为110℃,反应时间为30min。通过GC-MS检测热反应型虾味香精的香味成分,发现反应型虾味香精的挥发性成分有15种,主要呈香成分为吡嗪类化合物。Shrimp processing by products are produced in shrimp process which including parva, shrimp shells and shrimp heads. Using thse by-products as raw material, shrimp flavor was made by thermal reaction in propanediol system. The optimal formula was .. hydrolysates 100%, amino acid 3.0% （the mass ratio of the ratio of glutamic acid, cystionol acid, glycine and arginine was 4 ： 3 ： 2 ： 1） ; total reducing sugar 11% （the mass ratio of glucose and xylose was 1 ： 1）, temperature 110℃, reaction time 30min. The flavor was analyzed by gas chromatography/mass spectrometry （GC-MS）, and 15 kinds of volatile compound were identified, most of flavor were pyrazine.

关 键 词：虾加工副产物 虾味香精 热反应 丙二醇 

分 类 号：TS264.3[轻工技术与工程—发酵工程] TS202.3[轻工技术与工程—食品科学与工程]