不同酶处理对鳕鱼挥发性风味物质影响的主成分分析  

Principal Component Analysis of the Effects of Different Enzymatic Treatments on Volatile Flavor Components of Cod

作　　者：郝卓莉[1] 杨萌 刘亚敏 陈玉峰[1] HAO Zhuo-li;YANG Meng;LIU Ya-min;CHEN Yu-feng(Shijiazhuang University of Applied Technology,Shijiazhuang 050081,China;Sewage Treatment Plant of Shijiazhuang Economic and Technological Development Zone,Shijiazhuang 050081,China)

机构地区：[1]石家庄职业技术学院,石家庄050081 [2]石家庄经济技术开发区污水处理厂,石家庄050081

出　　处：《中国调味品》2021年第8期57-59,共3页China Condiment

摘　　要：通过利用多酚氧化酶、脂肪氧化酶和胶原蛋白水解酶3种不同的酶对鳕鱼进行处理,并在实验室条件下,利用顶空固相微萃取、气相色谱与质谱联用技术对处理后的鳕鱼进行挥发性成分分析。实验结果表明,鳕鱼挥发性风味物质的主要成分为醛类、酮类、醇类、酯类、酸类和烷类物质,其中醛类、酮类和醇类是鳕鱼风味的主要成分,鳕鱼经过不同的酶处理后,其挥发性风味物质前体物质发生不同程度的分解,形成独特的风味特征。In this paper,three different enzymes such as polyphenol oxidase,lipoxygenase and collagen hydrolase are used to treat cod,and the volatile components are analyzed by headspace solid-phase microextraction,gas chromatography and mass spectrometry under laboratory conditions.The results show that the main volatile flavor components of cod are aldehydes,ketones,alcohols,esters,acids and alkanes.Among them,aldehydes,ketones and alcohols are the main components of cod flavor.After different enzymatic treatments,the precursors of volatile flavor components are decomposed to different degrees,forming unique flavor characteristics.

关 键 词：酶 风味物质 顶空固相微萃取 气相色谱-质谱联用 

分 类 号：TS201.25[轻工技术与工程—食品科学]