文献类型：期刊文献

中文题名：皱肋文蛤呈味物质水提与分段酶解工艺优化及其特性差异

英文题名：Optimization of Hot Water Extraction and Stepwise Enzymatic Hydrolysis Processes for Flavor Substances from Meretrix lyrata and Analysis of Differences in Their Taste Characteristics

作者：赵智行[1,2];宋春勇[1,2];蒋溶[1,2];高加龙[1,2,3];陈忠琴[1,2,3];谭明堂[1,2,3];曹文红[1,2,3]

机构：[1]广东海洋大学深圳研究院,广东深圳518120;[2]广东海洋大学食品科技学院,广东湛江524088;[3]广东省水产品加工与安全重点实验室,广东湛江524088

年份：2025

卷号：45

期号：3

起止页码：105

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：北大核心2023、、北大核心

基金：深圳市科研计划(JCYJ20230807120316033);贝类产业技术体系(CARS-49)。

语种：中文

中文关键词：皱肋文蛤;水煮提取物;酶解提取物;呈味特性

外文关键词：Meretrix lyrata;hot water extract;enzymatic hydrolysis extract;flavor characteristics

中文摘要：【目的】提升皱肋文蛤(Meretrix lyrata)提取物作为海鲜调味基料的呈味物质品质。【方法】采用单因素和正交实验优化热水提取工艺及分段酶解工艺,并利用电子舌、高效液相色谱、离子色谱等技术解析不同提取工艺对皱肋文蛤呈味特性的影响。【结果】皱肋文蛤最佳水提工艺为料液质量体积比1.0∶4.4(g/mL),温度90℃,持续25min,可使水溶性成分质量分数达到5.53%;分段酶解最佳工艺在一段酶解的基础上,确定二段酶解使用风味蛋白酶,加酶量为200 U/g,pH值6.0,酶解温度50℃,持续2.5 h,在此条件下水解度可达44.85%。与水提物相比,酶解物分子质量<1000 u的组分比例增加,苦、甜及鲜味减弱,总游离氨基酸、GMP、有机酸、有机碱、Na+、Cl-和葡萄糖质量分数均显著增加(P<0.05)。【结论】由于呈味物质间质量分数差异及味觉相互作用,水提物和酶解物整体滋味存在差异。酶解工艺更有利于皱肋文蛤滋味物质以及小分子物质的产生,提升呈味物质品质。

外文摘要：【Objective】The aim of this study is to enhance the quality of flavor substances in Meretrix lyrata extract as a seafood seasoning base.【Methods】Single-factor and orthogonal experiments were used to optimize both hot water extraction and stepwise enzymatic hydrolysis processes.The effects of different extraction methods on the flavor characteristics of M.lyrata were analyzed using an electronic tongue(ET),high-performance liquid chromatography(HPLC),and ion chromatography(IC).【Results】The optimal hot water extraction parameters were a solid-to-liquid ratio of 1.0∶4.4(g/mL),temperature of 90℃,and duration of 25.0 min,a water soluble ingredient mass fraction of 5.53%.For the stepwise enzymatic hydrolysis,the optimal secondary hydrolysis process involved flavor protease at an enzyme dosage of 200 U/g,pH 6.0,50℃,2.5 h,a DH(degree of hydrolysis)of 44.85%.Compared with hot water extracts,the enzymatic hydrolysate exhibited an increased proportion of components with molecular weights<1000 u,bitter,sweet and fresh flavor attenuated.Additionally,the mass fraction of total free amino acids,GMP,organic acids,organic bases,Na+,Cl-and glucose increased significantly(P<0.05).【Conclusion】Due to the differences in mass fraction and taste interactions between the flavor substances,there is a difference in the overall taste between the water extracts and the enzyme digest,and the enzyme digestion process is more conducive to the production of flavor substances and small molecules in the M.lyrate,thereby enhancing the quality of flavor substances.