| PaIatase 20，000L催化对黄油脂肪酸和风味特征的影响 |
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| 引用本文： | 刘志东,陈雪忠,郭本恒,李云飞,曲映红,邓云,黄洪亮.PaIatase 20，000L催化对黄油脂肪酸和风味特征的影响[J].广州食品工业科技,2013(9):2186-2191. |
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| 作者姓名： | 刘志东 陈雪忠 郭本恒 李云飞 曲映红 邓云 黄洪亮 |
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| 作者单位： | [1]中国水产科学研究院东海水产研究所,上海200090 [2]光明乳业股份有限公司技术中心、乳业生物技术国家重点实验室,上海200436 [3]上海交通大学农业与生物技术学院,上海200040 [4]上海海洋大学食品学院,上海200040 |
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| 基金项目： | “863”科技计划项目（2012AA092304、2012AA092303） |
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| 摘 要： | 研究了脂肪酶Palatase20，000L催化对黄油脂肪酸和风殊物质的影响。采用薄层层析（TLC）和气相色谱（GC）井目结合分析黄油及其酶解物的脂肪酸，采用顶空固相微萃取-气相-质谱（SPME-GC-MS）分析风味物质。Palatase20，000L脂肪酶催化黄油显著改变了脂肪酸的组成，促进了风味物质（特别是主要风味物质：辛酸和癸酸）的释放佃〈0．05）。结果表明，Palatase20，000L脂肪酶催化改变了黄油脂肪酸和风味物质的种类和含量。因此，Palatase20，000L脂肪酶催化能够提高黄油的营养价值和应用领域。
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| 关 键 词： | 黄油 Palatase 20，000L 催化 脂肪酸 风味物质 |
Fatty Acid Composition and Flavor Characteristics of Palatase-catalyzed Modification of Butteroil |
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| Authors: | LIU Zhi-dong CHEN Xue-zhong GUO Ben-heng LI Yun-fei QU Yin-hong DENG Yun HUANG Hong-liang |
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| Affiliation: | 1.East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China) (2.Technical Center, Bright Dairy Co. Ltd, State Key Laboratory of Dairy Biotechnology, Shanghai 200436, China) (3.School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200040, China) (4.College of Food Science and Technology, Shanghai Ocean University, Shanghai 200040, China) |
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| Abstract: | Enzymatic hydrolysis of butter oil was carried out using Palatase 20,000 L as biocatalyst. The fatty acid components of butter oil and the hydrolysates ofbutteroil were analyzed using a combination of thin layer chromatography （TLC） and gas chromatography （GC）. The flavor compounds were analyzed by SPME-GC-MS. Palatase 20,000 L -catalysis signlificanfly changed the composition of fatty acids of the butter oil and contributed to releasing the flavor compounds, especially the key flavor compounds octanoic and decanoic acid （P〈0.05）. Therefore, Palatase 20,000L lipase-catalysis is a potential method for improving the nutritional value and flavor of butter oil. |
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| Keywords: | butteroil Palatase 20 O00L catalysis fatty acid flavor compound |
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