作　　者： ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品科学》 2012年第14期175-180,共6页

摘　　要： 为得到风味良好的毛虾酶解液,将毛虾经木瓜蛋白酶、碱性蛋白酶和中性蛋白酶单酶水解,采用顶空-固相微萃取-气相色谱-质谱联用技术对毛虾提取液及不同酶解液的挥发性成分进行鉴定和分析,探讨酶解对毛虾风味的影响。结果表明,4个样品分别检出48、65、67、70种成分,主要有醇类、醛类、酮类和吡嗪类等,它们的协同作用构成了毛虾及其酶解液的特征气味。酶解后酮类、吡嗪类和含氮、含氧、含硫化合物的增加,刺激性气味的醛类物质含量的减少是酶解液风味优于提取液的主要原因。挥发性成分种类和含量的不同是不同酶解液风味差异的原因,木瓜蛋白酶酶解液的风味最佳。酶解液能够保持并改善毛虾风味,所制备的酶解液具有较好的应用前景。 The volatile components ofAcetes chinensis extract and its hydrolysates prepared with single enzymes including papain, alkaline protease and neutral protease were identified and analyzed by headspace solid phase microextraction （HS- SPME） and gas chromatography-mass spectrometry （GC-MS） to exarnlne the effect of enzymatic hydrolysis on the flavor of Acetes chinensis. 48, 65, 67 and 70 components were detected in Acetes chinensis extract and three single enzyme hydrolysates prepared With papain, alkaline protease and neutral protease, respectively, mainly including alcohols, aldehydes, kotones, and pyrazines, which contributed in a coordinated manner to the formation of flavor in Acetes chinensis and its hydrolysates. Three Acetes chinensis hydrolysates had better flavor than Acetes chinensis extract, mainly as a result of the fact that there were more kotones, pyrazine, nitrogen-containing compounds, oxygenated compounds and sulfuric compounds and less aldehydes with pungent odor in the hydrolysates. The flavor differences observed among the different hydrolysates were ascribed to their differences in the kinds and contents of volatile components. The papain hydrolysate exhibited the best flavor. Therefore, enzymatic hydrolysis reaction can maintain and improve the flavor ofAcetes chinensis and provide promising hydrolysates for future applications.

关 键 词： 毛虾 酶解液 挥发性成分 顶空 固相微萃取 气相色谱 质谱法

领　　域： [轻工技术与工程] [轻工技术与工程]