不同反应体系热反应型虾味香料的成分分析  

Study on the flavor of the thermal-reactive shrimp flavor spices in different reaction systems

作　　者：陈翔宇 蒋天宁 邹怡然 陈文伟 CHEN Xiangyu;JIANG Tianning;ZOU Yiran;CHEN Wenwei(College of life science,China jiliang university,Zhejiang Hangzhou 310018,China)

机构地区：[1]中国计量大学生命科学学院,浙江杭州310018

出　　处：《食品工程》2018年第1期59-62,共4页Food Engineering

基　　金：浙江省公益技术应用研究计划项目(2015C32041);浙江省大学生科研创新活动计划资助项目(2017R409001)

摘　　要：以虾加工副产物为原料,分别在水解液、油相、丙二醇3个体系中进行热反应制备虾味香料,将所得虾味香料用GC-MS处理,分析不同体系中香气成分的差异。结果表明,水解液体系热反应型虾味香料的香气成分主要有28种,主要的呈香成分为吡嗪类、羧酸类、醛类和酮类等化合物,其中酮类化合物占最大比重;油相体系热反应型虾味香料的香气成分主要有12种,主要的呈香成分为吡嗪类、醛类、酮类和硫醚类等化合物,其中醛类化合物占最大比重;丙二醇体系反应型虾味香料的香气成分主要有15种,主要的呈香成分为吡嗪类、醛类和酮类等化合物,其中酮类化合物占最大比重。With shrimp processing by-product as raw materials,the heat-reactive shrimp flavor spices was prepared respectively in the hydrolysate,oil phase and propanediol system,and detected by GC-MS to analyze the differences of aroma components in different system.The results show that,there are 28 kinds of aromatic compounds of the hydrolysis system,the major fragrance ingredients are pyrazine,carboxylic acids,aldehydes and ketones compounds,and ketones compounds account for the largest proportion;there are 12 kinds of aromatic compounds of the oil phase system,the major fragrance ingredients are pyrazine,aldehyde,ketone and sulfur ethers compounds,and aldehyde compounds account for the largest proportion;there are 15 kinds of aroma components of propylene glycol system,the main flavoring components are pyrazines,aldehydes and ketones,and ketones account for the largest proportion.

关 键 词：虾加工副产物 虾味香料 热反应 

分 类 号：TS202.3[轻工技术与工程—食品科学]