| 酶解时间对牡蛎酶解液挥发性风味成分的影响 |
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| 引用本文： | 杨昭,姚玉静,黄佳佳,梁瑞进,梁健平,何惠.酶解时间对牡蛎酶解液挥发性风味成分的影响[J].中国调味品,2020(6):83-87,97. |
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| 作者姓名： | 杨昭 姚玉静 黄佳佳 梁瑞进 梁健平 何惠 |
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| 作者单位： | 广东食品药品职业学院食品学院 |
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| 基金项目： | 广东高校省级重点平台和重大科研项目——青年创新人才项目(2018GkQNCX132);广东食品药品职业学院自然科学研究项目——自然科学一般项目(2018ZR021)。 |
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| 摘 要： | 为探究酶解时间对牡蛎酶解液挥发性风味的影响,采用固相微萃取-气相色谱-质谱联用法(SPME-GC-MS)对酶解液挥发性风味成分进行鉴定。4种牡蛎酶解液共鉴定出89种化合物。0.5,1,4,8 h牡蛎酶解液分别鉴定出51,52,60,51种化合物。4种牡蛎酶解液中均含有的挥发性风味成分有24种,包含4种醇类、10种醛类、1种酯类、4种酮类、2种烃类、3种杂环和其他类化合物。
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| 关 键 词： | 牡蛎 酶解液 酶解时间 挥发性风味成分 |
Effect of Enzymatic Hydrolysis Time on Volatile Flavor Components of Oyster Hydrolysate |
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| YANG Zhao,YAO Yu-jing,HUANG Jia-jia,LIANG Rui-jin,LIANG Jian-ping,HE Hui.Effect of Enzymatic Hydrolysis Time on Volatile Flavor Components of Oyster Hydrolysate[J].China Condiment,2020(6):83-87,97. |
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| Authors: | YANG Zhao YAO Yu-jing HUANG Jia-jia LIANG Rui-jin LIANG Jian-ping HE Hui |
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| Affiliation: | (School of Food Science,Guangdong Food and Drug Vocational College,Guangzhou 510520,China) |
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| Abstract: | To investigate the effect of enzymatic hydrolysis time on volatile flavor components of oyster hydrolysate,the volatile flavor components of hydrolysate are identified by solid-phase microextraction-gas chromatography-mass spectrometry.A total of 89 compounds are identified from the four kinds of hydrolysates of oyster.51,52,60,51 compounds are identified from oyster hydrolysates at 0.5,1,4,8 h respectively.There are 24 kinds of volatile flavor components in the four kinds of hydrolysates of oyster,including 4 alcohols,10 aldehydes,1 ester,4 ketones,2 hydrocarbons,3 heterocycles and other compounds. |
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| Keywords: | oyster hydrolysate enzymatic hydrolysis time volatile flavor components |
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