不同脱腥方法对薛氏海龙肽粉的脱腥效果比较  

Comparison of deodorization effects of different deodorization methods on Syngnathus schlegeli peptide powder

作　　者：陈茂森 黄晟 于刚 赖世钦[1] 蔡冰娜 陈华[4] 邓琬波[5] 唐科 杨文华 王琴 肖更生[1] 潘剑宇 李骏[1] CHEN Maosen;HUANG Sheng;YU Gang;LAI Shiqin;CAI Bingna;CHEN Hua;DENG Wanbo;TANG Ke;YANG Wenhua;WANG Qin;XIAO Gengsheng;PAN Jianyu;LI Jun(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,China;Sanya Tropical Fisheries Research Institute/Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province,Sanya 572426,China;South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,Guangzhou 510300,China;South China Sea Institute of Oceanology,Chinese Academy of Sciences/Key Laboratory of Tropical Marine Bio-resources and Ecology,Chinese Academy of Sciences/Guangdong Key Laboratory of Marine Materia Medica/RNAM Center for Marine Microbiology,Chinese Academy of Sciences,Guangzhou 510301,China;College of Marine Science,South China Agricultural University,Guangzhou 510640,China;Guangzhou Zheng'an Food Co.,Ltd.,Guangzhou 511458,China)

机构地区：[1]仲恺农业工程学院轻工食品学院/农业农村部岭南特色食品绿色加工与智能制造重点实验室/广东省岭南特色食品科学与技术重点实验室,广东广州510225 [2]三亚热带水产研究院/海南省深远海渔业资源高效利用与加工重点实验室,海南三亚572018 [3]中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室,广东广州510300 [4]中国科学院南海海洋研究所/中国科学院热带海洋生物资源与生态重点实验室/广东省海洋药物重点实验室/中国科学院海洋微生物研究中心,广东广州510301 [5]华南农业大学海洋学院,广东广州510640 [6]广州市正安食品有限公司,广东广州511458

出　　处：《南方水产科学》2025年第1期1-13,共13页South China Fisheries Science

基　　金：国家自然科学基金青年科学基金项目(42006103);海南省深远海渔业资源高效利用与加工重点实验室开放基金(KLEU-2023-1);热带亚热带特色水产食品加工与营养健康重点实验室项目(2023KSYS006);中国科学院大学生创新实践训练计划项目(5350210400-3)。

摘　　要：薛氏海龙(Syngnathus schlegeli)肽粉因固有的腥味,限制了其在后续深加工产品中的应用和开发。实验采用葡萄糖糖化法、β-环糊精包埋法和葡萄糖-β环糊精联用3种方法对薛氏海龙肽粉进行脱腥处理,并通过运用感官评定、电子鼻和气相色谱-质谱联用仪(GC-MS)等技术手段,评估了原料的腥味脱除效果。结果显示,葡萄糖糖化法处理,可通过美拉德反应产生酯类成分以降低原料腥味成分的相对含量,其中腥味物质三甲胺的脱除率为91%,但原料基本风味损失较明显;β-环糊精包埋法处理有一定脱腥效果,三甲胺脱除率为16%,但腥味与刺激性风味仍有残留;葡萄糖-β环糊精联用法处理,在降低部分原料基本风味损失的基础上,可脱除醛类刺激性风味物质并显著减少了主要腥味成分,三甲胺的脱除率为93%,并可产生令人愉悦的风味成分。研究表明,葡萄糖-β环糊精的复合应用是一种简洁、有效的脱腥方式,可显著改善薛氏海龙肽粉的风味,为薛氏海龙肽粉在功能食品等深加工产品上的开发提供理论依据与技术支撑。Syngnathus schlegeli peptide powder has an inherent fishy odor,which affects the development and application of its subsequent deep-processed products.We applied three methods,glucose glycation,β-cyclodextrin embedding and glucose-β-cyclodextrin combination treatment,for the deodorization of S.schlegeli peptide powder.Then we assessed the deodorization ef-fect of raw materials through sensory evaluation,electronic nose and gas chromatography-mass spectrometry(GC-MS).The re-sults show that the glucose glycation treatment could produce esters to reduce the relative content of fishy ingredients through the Maillard reaction,and the removal of fishy substance trimethylamine was 91%.However,the basic flavour of the raw material lost obviously;theβ-cyclodextrin embedding treatment had a certain deodorization effect,with a 16%trimethylamine removal rate,but the fishy and stimulating flavor were still left;the glucose-β-cyclodextrin combination treatment could significantly reduce the main fishy and aldehydes'irritating flavor substances as well as the loss of some basic flavor of raw materials,with a 93%trimethylamine removal rate and produced some pleasant flavor.It is showed that the application of glucose-β-cyclodex-trin is a concise and effective method to remove fishy odors,which can significantly improve the flavor of S.schlegeli peptide powder.The research provides a theoretical basis and technical support for the development of S.schlegeli peptide powder in functional food and other deep processing products.

关 键 词：薛氏海龙肽粉 脱腥 感官评定 电子鼻 气相色谱-质谱联用技术 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]