文献类型：期刊文献

中文题名：南美白对虾虾头自溶产物主要呈味成分分析

英文题名：Analysis of Taste-active Components of Autolysate of Penaeus vannamei Shrimp Head

作者：伍彬[1];章超桦[1,2];吉宏武[1,2];解万翠[1];冯小敏[1];付光中[1]

机构：[1]广东海洋大学食品科技学院;[2]广东省高等学校水产品深加工重点实验室

年份：2010

期号：10

起止页码：184

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、Scopus、CSCD2011_2012、北大核心2008、北大核心、CSCD

基金："十一五"国家科技支撑计划项目(2007BAD29B09);国家科技支撑计划和政策引导课题项目(2008BAD94B08)

语种：中文

中文关键词：南美白对虾虾头;自溶产物;呈味物质

外文关键词：Penaeus vannamei shrimp head; autolysate; taste-active components

中文摘要：以南美白对虾虾头为原料,制备风味良好的自溶产物。采用高效液相色谱法、原子吸收光谱等方法分析其主要的呈味物质。结果表明:游离氨基酸含量丰富,总量达9300mg/L,其中天门冬氨酸、谷氨酸、甘氨酸、丙氨酸4种呈鲜味氨基酸的总含量达2130mg/L,占总游离氨基酸的22.9%;核苷酸及其关联化合物中,与鲜味有着密切联系的肌苷酸(IMP)含量为6.12mg/L;无机质离子Na+、K+、Cl-含量分别达663.7、182.1、417.2mg/L;甜菜碱、乳酸和琥珀酸含量分别达2400、15.27、13.32mg/L。这些成分都影响着南美白对虾虾头自溶产物的鲜味、甜味及整体的滋味。

外文摘要：The shrimp heads of Penaeus vannamei were homogenize mechanically and automatically hydrolyzed by endogenous enzymes in them and the main taste-active components in the autolysate were quantified using high performance liquid chromatography, automatic amino acid analyzer or atomic absorption spectrometry. Rich free amino acids （up to 9300 mg/L） were found in the autolysate, and aspartic acid, glutamic acid, glycine and alanine, which are main amino acids responsible for umami flavor, accounted for 22.9% of the total free amino acids. The content of inosine monophosphate （IMP） greatly contributing to umami flavor was 6.12 mg/L. The contents of Na＋, K＋ and Cl-were 663.7, 182.1 and 417.2 mg/L, respectively. Moreover, the contents of betaine, lactic acid and succinic acid were 2400, 15.27 and 13.32 mg/L, respectively. All these components quantified contributed to umami taste, sweetness and overall taste of the autolysate.