文献类型：期刊文献

中文题名：SPME-GC-MS在虾调味料风味检测中的应用

英文题名：Application of SPME-GC-MS in flavor determination of shrimp flavorings

作者：杨锡洪[1];解万翠[1];章超桦[1];冯小敏[1];吉宏武[1]

机构：[1]广东海洋大学食品科技学院,水产品深加工广东普通高校重点实验室,广东湛江524088

年份：2010

卷号：34

期号：7

起止页码：1143

中文期刊名：水产学报

外文期刊名：Journal of Fisheries of China

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项目(2008BAD94B08)

语种：中文

中文关键词：南美白对虾虾头;调味料;固相微萃取;气相色谱-质谱法;风味

外文关键词：Penaeus vannamei shrimphead; flavorings; SPME; GC-MS; flavor

中文摘要：以南美白对虾虾头为原料,经过酶解和Maillard增香工艺,得到风味良好的虾风味料,采用顶空固相微萃取-气相色谱-质谱联用分析法(SPME-GC-MS)进行分析、鉴定它们特征的挥发性风味成分,探讨工艺条件对风味的影响,经NIST质谱数据库检索和文献对照,各检出57和63种成分,主要有烃类、醇类、醛类、酮类,和含氮化合物如吡嗪及含硫化合物等,它们的协同作用构成了虾风味料的特殊气味。将虾头酶解产物和Maillard增香型调味料的风味成分进行对照,比较发现吡嗪类化合物对于虾风味料的香气贡献最大,在两种风味料中分别检出了17和21种,归一化含量高达40.58%和47.83%。经Maillard反应处理后的风味料含有更多的醛类、呋喃类、吡嗪类和含硫化合物。结果表明,Maillard反应具有明显的增香作用,所制备的虾调味料具有更好的风味,该产物将既可以作为虾调味料使用,也可以作为复合调味品的基料,进一步扩展其应用范围。

外文摘要：In order to study flavor determination and evaluation technology of shrimp flavorings,the fresh Penaeus vannamei shrimphead was used as raw materials,and processing by enzymatic hydrolysis and Maillard reaction（MR） techniques,we obtained an flavoring which has better flavor.Then Solid Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry（SPME-GC-MS） was adopted to determine the characteristic volatile flavors,the different effects of the two processings were discussed.The results indicated that there were 57 and 63 kinds of volatile compounds identified respectively by comparing their mass spectra with those contained in the NIST mass spectral database.Among these compounds,most of them were hydrocarbons,alcohols,aldehydes,kotones,nitric compounds and sulfuric compounds.They cooperate with each other to make up the specific aroma of shrimp flavor.The results also indicated pyrazines were the primary constituents of shrimp flavorings.Compare the determination results of samples before and after Maillard reaction,there were 17 and 21 kinds in the two samples,and the contents were 40.58% and 47.83% respectively.It is also showed that the flavor development function of Maillard reaction is significant by this study.Therefore,the product manufactured by Maillard reaction can be used not only as a seasoning directly,but also can be used as the basic raw material to functional combined seasoning for further coordination.By this means,the useful range can be expanded in food flavoring industry.