果糖和葡萄糖对真空油炸鹰爪虾风味的影响  

The Effects of Fructose and Glucose on the Flavor of Vacuum Fried Hawk Claw Shrimp

作　　者：胡科娜 谷贵章 高兴杰 张进杰[1] 邹祖全[3] 杨文鸽[1] 徐大伦[1] Hu Kena;Gu Guizhang;Gao Xingjie;Zhang Jinjie;Zou Zuquan;Yang Wenge;Xu Dalun(College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315000,Zhejiang;Huzhou Institute for Food and Drug Control,Huzhou 313000,Zhejiang;Medical School,Ningbo University,Ningbo 315000,Zhejiang)

机构地区：[1]宁波大学食品与药学学院,浙江宁波315000 [2]湖州食品药品检验研究院,浙江湖州313000 [3]宁波大学医学院,浙江宁波315000

出　　处：《中国食品学报》2023年第1期216-227,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划“蓝色粮仓科技创新”重点专项(2020YFD0900903)。

摘　　要：美拉德反应是高温油炸烹制食品风味产生的主要途径之一。本文对比分析互为同分异构体的还原糖——果糖和葡萄糖,对油炸鹰爪虾风味作用的影响。基于电子鼻、电子舌和感官评定,添加痕量还原糖能显著提升油炸虾的风味品质,且果糖比葡萄糖对油炸虾在滋味和挥发性风味上的促进作用更为显著。GC-MS分析得出痕量还原糖能显著增加油炸虾的挥发性风味物质,油炸虾对照组、添加痕量葡萄糖组和添加痕量果糖组分别检出38,41,56种挥发性气味物质,其中吡嗪类物质含量增加最为显著,对照组吡嗪类物质占总挥发性风味物质的0.76%,痕量葡萄糖组和果糖组的吡嗪类物质分别增至42.31%和42.44%。油炸虾对照组、添加痕量葡萄糖组和果糖组的气味活度(OAV)值大于1的挥发性物质分别有8,17,20种,确定添加还原糖后,鹰爪虾的关键风味物质为2,5-二甲基吡嗪、3-二乙基-2,5-二甲基吡嗪、2-甲基丁酸甲酯和三甲胺等物质,其中,2,5-二甲基吡嗪在添加痕量葡萄糖组中的风味贡献最显著,而3-二乙基-2,5-二甲基吡嗪和2-甲基丁酸甲酯是添加痕量果糖组中风味贡献最主要的成分。结果表明,添加不同还原糖能够促进油炸鹰爪虾不同关键风味物质的形成,虽然葡萄糖和果糖互为同分异构体,但是果糖在风味提升上优于葡萄糖。Maillard reaction is one of the main ways to produce the flavor of high-temperature fried food.In this paper,the effects of reducing sugars fructose and glucose on the flavor of fried shrimp were studied.Based on electronic nose,electronic tongue and sensory evaluation,adding trace reducing sugar can significantly improve the flavor quality of fried shrimp,and fructose has more significant promotion effect on taste and volatile flavor than glucose.GC-MS analysis showed that trace reducing sugar could significantly increase the volatile flavor compounds of fried shrimp.38,41 and56 volatile flavor compounds were detected in the control group,the group with trace glucose and the group with trace fructose,respectively.Pyrazines in the control group accounted for 0.76%of the total volatile flavor compounds,while pyrazines in the trace glucose group and fructose group increased to 42.31%and 42.44%respectively.The results showed that there were 8,17 and 20 volatile compounds with odor activity(OAV)values greater than 1 in the control group,the glucose group and the fructose group,respectively.The key flavor compounds were 2,5-dimethylpyrazine,3-diethyl-2,5-dimethylpyrazine,methyl 2-methylbutyrate and trimethylamine.Among them,2,5-dimethylpyrazine had the most significant flavor contribution in the group with trace glucose,while 3-diethyl-2,5-dimethylpyrazine and methyl 2-methylbutyrate were the main flavor components in the group with trace fructose.The results showed that the addition of different reducing sugars could promote the formation of different key flavor compounds in fried Eagle Claw shrimp.Although glucose and fructose were isomers,fructose group was better than glucose in flavor improvement.

关 键 词：鹰爪虾 果糖 葡萄糖 挥发性风味物质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]