生物发酵脱腥海带的挥发性风味物质分析  

Analysis of Volatile Flavor Compounds from Microbial Fermented Deodorization Kelp

作　　者：王红丽 梁璋成[1,3] 何志刚[1,3] 林晓姿 林向阳[2] 陈慎 Wang Hongli;Liang Zhangcheng;He Zhigang;Lin Xiaozi;Lin Xiangyang;Chen Shen(Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences,Fuzhou 350003;Fuzhou University,College of Biological Sciences and Engineering,Fuzhou 350180;Fujian Key Laboratory of Agricultural Products(Food)Processing,Fuzhou 350003)

机构地区：[1]福建省农业科学院农业工程技术研究所,福州350003 [2]福州大学生物科学与工程学院,福州350180 [3]福建省农产品(食品)加工重点实验室,福州350003

出　　处：《中国食品学报》2020年第6期295-303,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省区域发展项目(2017N3002)。

摘　　要：目的:研究海带经微生物发酵脱腥后风味物质的变化及其主要特征风味。方法:以经热烫、预腌脱水、冷冻保藏未发酵的海带原料为对照,采用顶空固相微萃取与气相色谱-质谱联用技术检测副干酪乳杆菌副干酪亚种R37和酿酒酵母J4单菌、复合菌(R37+J4)发酵脱腥海带的挥发性风味成分,分析其脱腥后风味物质的变化。结果及结论:海带经发酵,醇类、醛类及酸类化合物种类和相对含量均增加,烃类化合物相对含量下降。对海带藻腥味起主要作用的1,3-辛二烯、E,Z-3-亚乙基环己烯、正壬醇、正庚醛、碘代辛烷等挥发性风味物质,经发酵其相对含量下降,甚至未检出;产生了β-苯乙醇、桃醛、十四酸乙酯、辛酸、E-2-壬烯-1-醇等多种对海带发酵香有贡献作用的呈味物质。副干酪乳杆菌副干酪亚种R37发酵产生的主要特征风味物质有Z-2-庚烯醛、E-2-癸烯醛、E-2-壬烯-1-醇、β-紫罗酮、2-壬酮;酿酒酵母J4发酵产生的主要特征风味物质有β-苯乙醇、桃醛、十四酸乙酯、E-2-辛烯醛;副干酪乳杆菌副干酪亚种R37和酿酒酵母J4复合发酵处理的海带兼具R37及J4的主要特征风味物质,风味更协调,脱腥效果最佳。The changes of flavor compounds in kelp was explored and the main characteristic flavor compounds of kelp was identified after deodorization by microbial fermentation,which laid the theoretical foundation for studying the microbial fermented deodorization of kelp.The unfermented kelp which was treated with hot-blanching,pre-salted dehydration and freeze-thawing was used as a control.The headspace solid phase microextraction and gas chromatography-mass spectrometry were used to detect the volatile flavor compounds of the deodorization kelp that was fermented by the Lactobacillus paracasei subsp.paracasei R37,Saccharomyces cerevisiae J4 and complex bacteria R37+J4.While the changes of flavor compounds content was analyzed after deodorization.The results showed that the types and relative contents of alcohols,aldehydes and acids in kelp increased,while the relative contents of hydrocarbons decreased after fermented.1,3-octadiene,E,Z-3-ethylidenecyclohexene 1-nonanol,1-heptanal,1-iodooctane and other volatile flavor compounds played a major role in the seaweed algae smell,and the relative content decreased or even not detected after fermentation.It producedβ-phenylethanol,peach aldehyde,ethyl tetradecanoate,octanoic acid,E-2-nonenal-1-ol and other species which contributed to the fermented flavors of kelp.the main characteristic flavor compounds that contained Z-2-heptenal,E-2-decen aldehyde,E-2-nonen-1-ol,2-nonanone were detected in kelp after fermentation by Lactobacillus paracasei subsp.paracasei R37 and the main characteristic flavor compounds that containedβ-phenylethyl alcohol,peach aldehyde,ethyl myristate and E-2-octenal were detected in kelp after fermentation by Saccharomyces cerevisiae J4.Lactobacillus paracasei subsp.paracasei R37 and Saccharomyces cerevisiae J4 compound fermented kelp,fermentation kelp both features of the R37 and J4 flavors,flavor coordination,deodorization effect was the best.

关 键 词：海带 生物脱腥 挥发性风味物质 GC-MS 感官评价 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]