鲣酶解产物酶法制备工艺优化及其挥发性成分  

Optimization of Preparation Technology and Volatile Components of Skipjack Tuna Enzymatic Hydrolysate by Enzymatic Method

作　　者：冯勇强 洪鹏志[1] 罗东辉 贾瑞博 周春霞[1] 陈昊文 FENG Yong-qiang;HONG Peng-zhi;LUO Dong-hui;JIA Rui-bo;ZHOU Chun-xia;CHEN Hao-wen(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;College of Food Engineering,Yangjiang Campus of Guangdong Ocean University,Yangjiang 529500,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东海洋大学阳江校区食品工程学院,广东阳江529500

出　　处：《中国调味品》2025年第4期11-19,共9页China Condiment

基　　金：潮州市重大科技创新项目(2020PT01);韩江实验室(HJL202101B005)。

摘　　要：该研究以鲣鱼为研究对象,以水解度和感官评分为指标,通过单因素试验和响应面试验优化复合酶解工艺,采用气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)分析优化后酶解液的挥发性成分。结果表明,在加酶量0.33%、酶解时间4.37 h、料液比1∶4.19的条件下,水解度最高,为24.12%,感官评分最高,为8.50分。优化后的酶解液中必需氨基酸占总氨基酸的49.55%,GCMS共检出39种挥发性成分,其中烷烃类10种、醛类10种、醇类10种、酮类5种、杂环类2种、芳香族类2种,筛选出OAV>1的关键风味物质12种,2,6-壬二烯醛对酶解液风味的贡献最高,OAV高达15929.57。此外,还含有关键腥味物质庚醛、己醛和2,4-癸二烯醛。鲣鱼酶解液富含风味物质,具有制作海鲜调味料的潜力。该研究能为鲣鱼调味品的开发提供理论基础。In this study,with skipjack tuna as the research object,the hydrolysis degree and sensory score as the indexes,the compound enzymatic hydrolysis process is optimized through single factor test and response surface test,and the volatile components of the optimized enzymatic hydrolystate are analyzed by gas chromatography-mass spectrometry(GC-MS).The results show that under the conditions of enzyme addition amount of 0.33%,enzymatic hydrolysis time of 4.37 h and solid-liquid ratio of 1∶4.19,the hydrolysis degree is the highest of 24.12%and the sensory score is the highest of 8.50 points.The essential amino acids account for 49.55%of the total amino acids in the optimized enzymatic hydrolysate.A total of 39 volatile components are detected by GC-MS,including 10 alkanes,10 aldehydes,10 alcohols,5 ketones,2 heterocycles and 2 aromatic substances.Twelve key flavor substances with OAV>1 are screened,and 2,6-nonadienal has the highest contribution to the flavor of enzymatic hydrolysate,with OAV as high as 15929.57.In addition,it also contains the key fishy substances such as heptaldehyde,hexal and 2,4-decadienal.The enzymatic hydrolysate of skipjack tuna is rich in flavor substances and has the potential to make seafood seasoning.This study can provide a theoretical basis for the development of skipjack tuna seasoning.

关 键 词：鲣鱼 复合酶解 GC-MS 挥发性成分 气味活度值 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]