作　　者： (刘建）; (娄永江）;

机构地区： 宁波大学海洋学院,浙江宁波315211

出　　处： 《食品工业科技》 2017年第17期193-201,共9页

摘　　要： 为改善紫贻贝的腥味,开发出适口的紫贻贝休闲食品,采用顶空固相微萃取气质联用技术(GC-MS)对不同浓度脱腥液处理的紫贻贝腥味成分进行定性定量分析。以腥味物质含量和TVB-N值作为响应值进行响应面分析实验,从而优化脱腥工艺条件。结果得出最优条件为:脱腥液A 3.5%,脱腥液B 2.5%,浸泡温度35℃,浸泡时间110 min。在该条件下对紫贻贝进行5次平行脱腥实验,定量分析脱腥前后其主要腥味物质,可得腥味物质含量为(1.06±0.08)mg/kg,TVB-N值为(7.02±0.50)mg/100 g。其次,对脱腥前后紫贻贝的挥发性成分进行定性分析,结果表明:脱腥后的紫贻贝醛类物质含量变化较大,由47.48%降低为10.27%,酮类物质稍有降低,从11.86%降为6.91%,而酯类、醇类等物质含量都增大。本研究可为紫贻贝的精深加工提供理论依据。 In order to improve the smell of purple mussel and develop delicious mussel snack foods, headspace solid phase micro -extraction（ HS- SPME ） combined with gas chromatography - mass spectrometry （ GC - MS ） techniques were used for the qualitative and quantitative analysis of odorant components, which were processed by different concentrations of deodorant solution.To optimize process conditions of deodorization, the content of odorant components and TVB-N value were used to perform response surface analysis.The results showed that the best conditions were the deodorant solution A of 3.5% ,deodorant solution B of 2.5%, soaking temperature of 35 ~C and soaking time of 110 min. Five deodorization parallel experiments were performed for the purple mussels in the same conditions, and the quantitative results showed the content of odorant components was（ 1.06 ± 0.08 ）mg/kg, and TVB-N value was （7.02 ± 0.50 ）rag/100 g.Secondly, qualitative analysis was carried out on the volatile components of the purple mussel before and after the rejuvenation. The result showed that the content of aldehydes decreased from 47.48% to 10.27%, and the ketones decreased slightly from 11.86% to 6.91%, while the contents of esters, alcohols and other substances were all increased. This study can provide the theoretical basis for deep processing of purple mussel.

关 键 词： 紫贻贝 响应面法 脱腥 腥味物质