| 电子鼻结合GC-MS检测鸡肉蛋白酶对鸡肉风味的影响 |
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| 引用本文： | 杨爽, 白雪, 孟鑫. 电子鼻结合GC-MS检测鸡肉蛋白酶对鸡肉风味的影响[J]. 食品工业科技, 2018, 39(13): 252-256. DOI: 10.13386/j.issn1002-0306.2018.13.046 |
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| 作者姓名： | 杨爽 白雪 孟鑫 |
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| 作者单位： | 锦州医科大学食品科学与工程学院, 辽宁锦州 121000 |
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| 基金项目： | 辽宁省教育厅青年项目支持(JYTQN201720)。辽宁省自然科学基金资助(2015010642)2017年国家大学生创新课题资助(201710160000194) |
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| 摘 要： | 采用PEG2000/(NH4)2SO4双水相体系萃取鸡肉内源性蛋白酶,并结合电子鼻和GC-MS检测蛋白酶处理前后肉品风味的变化情况。结果表明:当PEG2000质量百分浓度为32%,(NH4)2SO4质量百分浓度为32%,pH为6.5,鸡肉蛋白酶的萃取率最高达到83.48%。用此条件下提取的蛋白酶处理鸡肉,采用电子鼻能够很好的区分处理前后鸡肉样品中挥发性风味物的变化。GC-MS共检测出66种挥发性成分,主要包括醛类、烃类、芳香族类、含硫化合物、有机酸以及醇和酯类挥发性物质,处理组醛类、芳香族类、含硫化合物相对含量明显高于空白组。综上结果表明鸡肉蛋白酶可以很好的增强鸡肉风味。
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| 关 键 词： | 双水相 鸡肉蛋白酶 电子鼻 GC-MS 风味 |
| 收稿时间： | 2017-11-06 |
Effect of Chicken Protease on Chicken Flavor by Electronic Nose Combined with GC-MS Detection |
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| YANG Shuang, BAI Xue, MENG Xin. Effect of Chicken Protease on Chicken Flavor by Electronic Nose Combined with GC-MS Detection[J]. Science and Technology of Food Industry, 2018, 39(13): 252-256. DOI: 10.13386/j.issn1002-0306.2018.13.046 |
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| Authors: | YANG Shuang BAI Xue MENG Xin |
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| Affiliation: | College of Food Science and Engineering, Jinzhou Medical University, Jinzhou 121000, China |
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| Abstract: | Experiments using PEG2000/(NH4)2SO4 aqueous two-phase system extraction chicken endogenous protease,combined with electronic nose and GC-MS detection of protease before and after the meat flavor changes. The results showed that when the mass fraction of PEG2000 32%,mass fraction of(NH4)2SO4 32%,pH6.5,the extraction rate of chicken protease reached 83.48%. With this condition extraction of protease treatment of chicken.The use of electronic nose could be very good to distinguish between the changes in the volatile matter in the chicken samples before and after treatment. 66 kinds of volatile components were detected by GC-MS,mainly including aldehydes,hydrocarbons,aromatics,sulfur compounds,organic acids,alcohols and esters volatile substances,the relative contents of aldehydes,aromatics and sulfur compounds in the blank group were significantly higher than those in the blank group. To sum up,the result shows that chicken proteinase could greatly increase chicken flavor. |
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| Keywords: | aqueous two-phase chicken protease electronic nose GC-MS flavor |
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