酶解时间对牡蛎酶解液挥发性风味成分的影响  

Effect of Enzymatic Hydrolysis Time on Volatile Flavor Components of Oyster Hydrolysate

作　　者：杨昭[1] 姚玉静[1] 黄佳佳[1] 梁瑞进 梁健平 何惠 YANG Zhao;YAO Yu-jing;HUANG Jia-jia;LIANG Rui-jin;LIANG Jian-ping;HE Hui(School of Food Science,Guangdong Food and Drug Vocational College,Guangzhou 510520,China)

机构地区：[1]广东食品药品职业学院食品学院,广州510520

出　　处：《中国调味品》2020年第6期83-87,97,共6页China Condiment

基　　金：广东高校省级重点平台和重大科研项目——青年创新人才项目(2018GkQNCX132);广东食品药品职业学院自然科学研究项目——自然科学一般项目(2018ZR021)。

摘　　要：为探究酶解时间对牡蛎酶解液挥发性风味的影响,采用固相微萃取-气相色谱-质谱联用法(SPME-GC-MS)对酶解液挥发性风味成分进行鉴定。4种牡蛎酶解液共鉴定出89种化合物。0.5,1,4,8 h牡蛎酶解液分别鉴定出51,52,60,51种化合物。4种牡蛎酶解液中均含有的挥发性风味成分有24种,包含4种醇类、10种醛类、1种酯类、4种酮类、2种烃类、3种杂环和其他类化合物。To investigate the effect of enzymatic hydrolysis time on volatile flavor components of oyster hydrolysate,the volatile flavor components of hydrolysate are identified by solid-phase microextraction-gas chromatography-mass spectrometry.A total of 89 compounds are identified from the four kinds of hydrolysates of oyster.51,52,60,51 compounds are identified from oyster hydrolysates at 0.5,1,4,8 h respectively.There are 24 kinds of volatile flavor components in the four kinds of hydrolysates of oyster,including 4 alcohols,10 aldehydes,1 ester,4 ketones,2 hydrocarbons,3 heterocycles and other compounds.

关 键 词：牡蛎 酶解液 酶解时间 挥发性风味成分 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]