文献类型：期刊文献

中文题名：SPME-GC-MS分析近江牡蛎酶解液挥发性风味成分

英文题名：Analysis of Volatile Components in Ostrea rivularis Hydrolysates by SPME-GC-MS

作者：刘晓丽[1];解万翠[1];杨锡洪[1];章超桦[1]

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

年份：2010

期号：24

起止页码：410

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：农业部“948”项目(2006-G42);国家现代农业产业技术体系建设专项(贝类,47)

语种：中文

中文关键词：近江牡蛎;酶解;固相微萃取;气相色谱-质谱法;挥发性风味成分

外文关键词：Ostrea rivularis Gould; enzymatic hydrolysis; solid phase micro-extraction （SPME）; gas chromatography-mass spectrometry （GC-MS）; volatile flavor components

中文摘要：为得到风味良好的牡蛎酶解液,将新鲜的近江牡蛎肉经木瓜蛋白酶和中性蛋白酶水解,采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用法分析、鉴定牡蛎肉原料和酶解液的挥发性风味成分,探讨酶解对牡蛎风味的影响。经NIST98质谱数据库检索和文献对照,3个样品分别检出57、60、62种成分,主要有烃类、醇类、醛类、酮类和含硫化合物等,它们的协同作用构成了牡蛎及其酶解液的特征气味;其中牡蛎肉含有较多的酮类化合物,而酶解后则含有较多的醛类和脂类化合物,3个样品中均检出了较多的醇类化合物,归一化含量分别高达40.24%、41.20%和43.28%,中性蛋白酶制备的酶解液比木瓜蛋白酶制备的酶解液风味更加柔和。结果表明:酶解反应能够保持并改善牡蛎的风味,所制备的酶解液具有较好的应用前景。

外文摘要：In order to obtain a good flavor oyster hydrolysate, fresh oyster （Crassostrea rivularis Crould） was hydrolyzed by papain and neutral protease. Volatile components in raw material and hydrolysates were analyzed by solid phase microextraction （SPME） and gas chromatography-mass spectrometry （GC-MS） to explore the effect of hydrolysis processing on flavor compounds. A total of 57, 60, and 62 kinds of volatile compounds in three samples were identified by comparing their mass spectra with NIST mass spectral database. Among these compounds, most of them were hydrocarbons, alcohols, aldehydes, kotones, and sulfuric compounds. The cooperation of these compounds provided a specific flavor of oyster and its hydrolysates. Kotones were the major components in raw material, whereas, aldehydes and esters were the major components in hydrolysates of oyster. Meanwhile, alcohols exhibited higher contents in three samples, and the contents of alcohols in three samples were 40.24%, 41.20% and 43.28%, respectively. Moreover, the hydrolysates obtained from neutral protease exhibited better flavor than the hydrolysates from papain digestion. Therefore, enzymatic hydrolysis reaction can improve the flavor of oyster and the prepared hydrolysates of oyster have promising application potential.