香辛料对低盐虾酱中生物胺和风味的影响  

Effect of Spices on Biogenic Amine and Flavor in Low-salt Shrimp Paste

作　　者：班雨函 米思 韩军[1] 马爱进 桑亚新[1] 孙纪录[1] Ban Yuhan;Mi Si;Han Jun;Ma Aijin;Sang Yaxin;Sun Jilu(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei;School of Food and Health,Beijing Technology and Business University,Beijng 100048)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]北京工商大学食品与健康学院,北京100048

出　　处：《中国食品学报》2023年第12期153-166,共14页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省重点研发计划项目(20327118D);河北省现代农业产业技术体系淡水养殖创新团队建设项目(HBCT2018180206)。

摘　　要：为了降低低盐虾酱中生物胺含量,开发多品种的新型风味低盐虾酱,分别制备添加生姜、肉桂、丁香、紫苏4种香辛料的低盐虾酱。采用高效液相色谱测定生物胺含量。基于感官定量描述分析和气相色谱-离子迁移谱技术分别评价风味品质和挥发性风味化合物组成。采用主成分分析和偏最小二乘法判别分析,筛选添加不同香辛料的虾酱中的关键差异化合物,并对其进行热图聚类分析。试验数据结果表明:生姜、肉桂和丁香对生物胺形成均有抑制效果,与对照组相比,总生物胺含量分别降低了67.42%,42.47%和3.72%,而紫苏虾酱中色胺和组胺的含量相较于对照虾酱分别高出121.7%和124.1%。GC-IMS共鉴定出61种挥发性化合物。感官定量描述分析、差异谱图和最邻近欧式距离图均表明,添加紫苏和肉桂,对虾酱原有风味影响较小。通过PLS-DA模型共筛选出19种差异挥发性化合物。热图聚类分析显示,丁香虾酱和生姜虾酱的特征挥发性物质中低级饱和醛含量较高,给虾酱带来刺激气味,而肉桂和紫苏赋予虾酱更多清新香气和烘烤香气。肉桂低盐虾酱是一种安全的新型风味低盐虾酱。In order to reduce the content of biogenic amines in low-salt shrimp paste and develop multiple varieties of new flavor low-salt shrimp paste,low-salt shrimp paste added with ginger,cinnamon,clove and perilla was prepared in this study.Determination of biogenic amines by high performance liquid chromatography;based on sensory quantitative description analysis and gas chromatography-ion transfer spectroscopy,the flavor quality and volatile flavor compounds were evaluated.Principal component analysis and partial least squares discriminant analysis were used to screen the key differential compounds in shrimp paste with different spices,and the thermal graph clustering analysis was carried out.The results of test date showed that ginger,cinnamon and clove had inhibitory effects on biogenic amine formation.Compared with the control group,the total biogenic amine content decreased by 67.42%,42.47%and 3.72%,respectively.The contents of tryptamine and histamine in perilla shrimp paste were 121.7%and 124.1%higher than those in the control shrimp paste.A total of 61 volatile compounds were identified by GC-IMS.Sensory quantitative description analysis,difference spectrum and nearest Euclidean distance map showed that the addition of perilla and cinnamon had little effect on the original flavor of shrimp paste.A total of 19 differential volatile compounds were screened out by PLS-DA model;the thermal diagram cluster analysis showed that the characteristic volatile substances of clove shrimp paste and ginger shrimp paste had high content of low-level saturated aldehydes,which would bring stimulating odor to shrimp paste.The addition of cinnamon and perilla gave shrimp paste more fresh aroma and baking aroma.In summary,cinnamon low-salt shrimp paste is a new flavor low-salt shrimp paste with improved safety.

关 键 词：低盐虾酱 生物胺 香辛料 风味 气相色谱-离子迁移谱 偏最小二乘法判别分析 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]