南美白对虾虾头自溶产物主要呈味成分分析

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。

Analysis of Taste-active Components of Autolysate of Penaeus vannamei Shrimp Head

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.