蛋白酶种类对牡蛎酶解液挥发性风味成分的影响研究  

Effects of Protease Types on Volatile Flavor Components of Crassostrea gigas Hydrolysate

作　　者：罗一颖 奚艺珺 唐海霞 彭惠意 陈雪认 杨昭[1] LUO Yiying;XI Yijun;TANG Haixia;PENG Huiyi;CHEN Xueren;YANG Zhao(Department of Food Science,Guangdong Food and Drug Vocational College,Guangdong 510520;College of Food Engineering and Biotechnology,Hanshan Normal University,Chaozhou 521041)

机构地区：[1]广东食品药品职业学院食品学院,广州510520 [2]韩山师范学院生命科学与食品工程学院,潮州521041

出　　处：《食品工业》2024年第1期269-274,共6页The Food Industry

基　　金：广东省普通高校青年创新人才类项目-自然科学类(2022KQNCX197);广东食品药品职业学院自然科学研究项目(2021SG02,2022ZR15,SG-2023D-08,SGK-02);广东省科技创新战略专项资金(大学生科技创新培育)项目(pdjh2023b0880)。

摘　　要：为探究蛋白酶种类对牡蛎酶解液挥发性风味成分的影响。采用固相微萃取-气相色谱-质谱联用法(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)对不同蛋白酶(动物蛋白酶、风味蛋白酶、碱性蛋白酶、胰蛋白酶、中性蛋白酶)牡蛎酶解液的挥发性风味成分进行分析鉴定。结果表明,5种牡蛎酶解液共鉴定出化合物45种,其中醇类6种、酚类1种、醛类12种、烃类10种、酮类9种、杂环类4种、酯类3种。动物蛋白酶牡蛎酶解液和中性蛋白酶牡蛎酶解液中分别鉴定出化合物22种,风味蛋白酶牡蛎酶解液、碱性蛋白酶牡蛎酶解液和胰蛋白酶牡蛎酶解液中分别鉴定出化合物19种。蛋白酶种类对牡蛎酶解液的挥发性风味成分和数量有影响,动物蛋白酶和中性蛋白酶可获得挥发性风味成分较为丰富的牡蛎酶解液。To explore the effects of different protease types on volatile flavor components of Crassostrea gigas hydrolysates,solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)was used to analyze the volatile flavor components of Crassostrea gigas hydrolysates with different proteases(animal protease,flavor protease,alkaline protease,trypsin and neutral protease).The results showed that 45 kinds of compounds were identified from 5 kinds of Crassostrea gigas hydrolysates,including 6 kinds of alcohols,1 kinds of phenol,12 kinds of aldehydes,10 kinds of hydrocarbons,9 kinds of ketones,4 kinds of heterocyclic compounds and 3 kinds of lipids.About 22 kinds of compounds were identified in the Crassostrea gigas hydrolysates of animal protease and neutral protease,and 19 kinds of compounds were identified in the hydrolysates of Crassostrea gigas with flavor protease,alkaline protease and trypsin.The kind of protease had an effect on the volatile flavor components and quantity of Crassostrea gigas hydrolysates.Animal protease and neutral protease can obtain Crassostrea gigas hydrolysate with rich volatile flavor components.

关 键 词：牡蛎 蛋白酶 酶解液 挥发性风味成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]