[1]张慧慧.河蟹酶解液Maillard反应挥发性风味成分HS-SPME-GC-MS分析[J].中国调味品,2019,(09):172-175.
 Study and analysis of volatile components of River crab enzymolysis flavor by Maillard Reaction by HS-SPME-GC-MS[J].CHINA CONDIMENT,2019,(09):172-175.
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河蟹酶解液Maillard反应挥发性风味成分HS-SPME-GC-MS分析()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
172-175
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Study and analysis of volatile components of River crab enzymolysis flavor by Maillard Reaction by HS-SPME-GC-MS
作者:
张慧慧
文献标志码:
A
摘要:
以河蟹为研究对象,对其进行酶解制备Maillard蟹肉香精,采用顶空-固相微萃取和气相色谱-质谱联用技术(HS-SPME-GC-MS)对蟹肉香精挥发性风味成分进行萃取和鉴定。结果显示:从蟹肉香精中共检测出24种挥发性香气成分。包括醇类、醛类、酚类、硫醚类、杂环类(包括吡嗪、呋喃、噻唑、噻吩、吡咯、其他)等。含量最高的分别为吡嗪类、醛类。运用OAV进行分析,得出对蟹肉香精风味有突出贡献的为二甲基三硫醚、β-紫罗兰酮、3-甲硫基丙醛、苯乙醛、2-乙基-3,5-二甲基吡嗪、5-甲基-2-噻吩甲醛等。
Abstract:
River crab was studied and hydrolyzed by enzymes, then crab flavor was made by Maillard Reaction. After that, HS-SPME-GC-MS was used to analyze the volatile components of crab flavor . The results showed that there were 24 volatile components in crab flavor, including alcohols, aldehydes, phenols, thioethers, heterocycles (pyrazines, furans, thiazoles, thiophenes, pyrroles, others), of which the amount of pyrazines and aldehydes was relatively higher. Compounds that contributed to crab flavor were analyzed by OAV, including dimethyl trisulfide, β-Ionone, 3-methyl thiopropanal, phenylacetaldehyde, 2-ethyl-3,5-dimethyl pyrazine, 5-methyl-2-thiophene carboxaldehyde
更新日期/Last Update: 2020-06-23