油炸对黑虎虾关键性风味物质的影响
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摘要
采用溶剂辅助风味蒸发法-气相色谱质谱联用仪(SAFE-GC-MS),通过双柱定性分别对鲜黑虎虾和炸黑虎虾的挥发性成分进行分析,从鲜虾中共检出81种化合物,炸虾中共检出93种化合物。通过气相色谱-嗅闻-质谱联用(GC-O-MS)和气味活性值(OAV)两种方法分别确定油炸前后黑虎虾的关键性风味成分,结果显示:鲜虾的关键性风味物质为:N,N-二甲基甲酰胺、2-糠酸甲酯、3-羟基-2丁酮、癸醛和庚醛。炸黑虎虾关键性风味物质为:2,3,5-三甲基吡嗪、2,3-二甲基-5-乙基吡嗪、2,5-二甲基-4-羟基-3(2H)-呋喃酮、2,5-二甲基吡嗪、2,5-二甲基-3-乙基吡嗪、2-乙酰基吡咯、吡嗪、5-甲基-2-乙基吡嗪、苯乙醛和反,反-2,4-癸二烯醛。经过油炸,构成黑虎虾的关键性风味物质发生了明显变化,其中,吡嗪类物质的含量显著增加。
Volatile flavor constituents of fresh black tiger shrimp and fried black tiger shrimp were extracted by solvent-assisted flavor evaporation(SAFE)and analyzed by gas chromatography-mass spectrometry(GC-MS). Combined with two-column qualitative analysis,a total of 81 compounds were identified in fresh black tiger shrimp,while a total of 93 compounds were identified in fried black tiger shrimp. Gas chromatography-olfactometrymass spectrometry(GC-O-MS)and odor activity values(OAV)analysis were applied to compare aromaactive compounds in two kinds of shrimps. Key flavor compounds in fresh shrimp is N,N-Dimethyl formamide,Methyl 2-furoate,acetoin,decanal and heptnal,whereas key aroma active compounds in fried shrip were 2,3,5-trimethylpyrazine,2,3-dimethyl-5-ethylpyrazine,4-hydroxy-2,5-dimethyl-3(2 H)-furanone,2,5-dimethylpyrazine,2,5-dimethyl-3-ethylpyrazine,2-acetylpyrrole,pyrazine,2-ethyl-5-methylpyrazine,phenyl-acetaldehyde,and trans,trans-2,4-decadienal. In general,the key flavor of pyrazines increased significantly through the process.
Volatile flavor constituents of fresh black tiger shrimp and fried black tiger shrimp were extracted by solvent-assisted flavor evaporation(SAFE)and analyzed by gas chromatography-mass spectrometry(GC-MS). Combined with two-column qualitative analysis,a total of 81 compounds were identified in fresh black tiger shrimp,while a total of 93 compounds were identified in fried black tiger shrimp. Gas chromatography-olfactometrymass spectrometry(GC-O-MS)and odor activity values(OAV)analysis were applied to compare aromaactive compounds in two kinds of shrimps. Key flavor compounds in fresh shrimp is N,N-Dimethyl formamide,Methyl 2-furoate,acetoin,decanal and heptnal,whereas key aroma active compounds in fried shrip were 2,3,5-trimethylpyrazine,2,3-dimethyl-5-ethylpyrazine,4-hydroxy-2,5-dimethyl-3(2 H)-furanone,2,5-dimethylpyrazine,2,5-dimethyl-3-ethylpyrazine,2-acetylpyrrole,pyrazine,2-ethyl-5-methylpyrazine,phenyl-acetaldehyde,and trans,trans-2,4-decadienal. In general,the key flavor of pyrazines increased significantly through the process.
引文
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[23]吴时敏.煎炸用油和油炸食品的质量安全问题及对策[J].食品科学技术学报,2015, 33(01):6-12.
[24]马文睿,赵建新,严青,范大明,陈卫,张灏,等.可微波冷冻预油炸鸡肉的风味物质研究[J].食品工业科技,2009, 30(11):118-121.
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[2]王昌军,赵丽青,马云,等.进口黑虎虾中霍乱弧菌的鉴定及其挥发性产物分析[J].食品安全质量检测学报,2017(11):4147-4152.
[3]赵志英,梁丽运,白丽蓉,等.斑节对虾3个野生群体遗传多样性的微卫星标记分析[J].热带海洋学报,2018, 37(03):65-72.
[4]叶启旺,斑节王养殖技术[J].水产养殖,2017, 38(09):22-23.
[5]美国期望越南加快恢复黑虎虾产能[J].水产养殖,2017, 38(03):54.
[6]李天琪,胡飞,虾调味料风味的GC-MS分析研究[J].中国调味品,2017, 42(05):94-98+102.
[7]郭小旬.中国对虾下脚料风味分析和虾风味基料制备[D].浙江工商大学,2012.
[8]张连富,隋伟.固相微萃取虾味香精中风味化合物的研究[J].食品科学,2007(05):264-267.
[9] Muhammad K S, Ahmed Hass an El-Ghorab,FaqirMuhammad Anjum, et al. Characterization of coriander(Coriandrum SativumL)seeds and leaves:volatile and nonvolatile extracts[J]. International Journal of Food Properties, 2012, 15(4):736-747.
[10]张晓鸣.食品风味化学[M].中国轻工业出版社,2009.
[11]孙宝国.食用调香术[M].化学工业出版社,2010.
[12] Valim M F, Rouseff R L, Lin J. Gas chromatographicolfactometric characterization of aroma compounds in two types of cashew apple nectar.[J]. Journal of Agricultural&Food Chemistry, 2003, 51(4):1010-1015.
[13] J?rgensen U, Hansen M, Christensen L P, et al. Olfactory and quantitative analysis of aroma compounds in elder flower(Sambucus nigra L.)drink processed from five cultivars.[J].Journal of Agricultural&Food Chemistry, 2000, 48(6):2376-2383.
[14]袁鹏翔,霍健聪,邓尚贵,等.GC-MS探究不同蒸煮时间对红虾的营养和风味的影响[J].食品工业,2015, 36(06):215-219.
[15] Valim M F, Rouseff R L, Lin J. Gas chromatographicolfactometric characterization of aroma compounds in two types of cashew apple nectar[J]. Journal of Agricultural&Food Chemistry, 2003, 51(4):1010-1015.
[16]贠三月,邱伟强,蒋晨毓,等.凡纳滨对虾虾肉和虾头中风味物质的比较[J].水产学报,2017, 41(06):907-918.
[17] Blank I, Sen A, Grosch W. Potent odorants of the roasted powder and brew of Arabica coffee[J]. Zeitschrift fur Lebensmittel-Untersuchung and Forschung, 1992, 195(3):239-245.
[18] Specht K, Baltes W. Identification of volatile flavor compounds with high aroma values from shallow-fried beef[J]. Journal of Agricultural&Food Chemistry, 1994, 42(10):2246-2253.
[19] Qian M, Reineccius G. Potent aroma compounds inParmigiano Reggiano cheese studied using a dynamic headspace(purge-trap)method[J]. Flavour&Fragrance Journal, 2003, 18(3):252-259.
[20] Song S, Zhang X,Hay at K, et al. Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression[J]. Journal of Chromatography A, 2010, 1217(49):7788-7799.
[21]杨锡洪,解万翠,章超桦,等.SPME-GC-MS在虾调味料风味检测中的应用[J].水产学报,2010, 34(07):1143-1148.
[22]丁耐克,食品风味化学[M].化学轻工业出版社.1996.
[23]吴时敏.煎炸用油和油炸食品的质量安全问题及对策[J].食品科学技术学报,2015, 33(01):6-12.
[24]马文睿,赵建新,严青,范大明,陈卫,张灏,等.可微波冷冻预油炸鸡肉的风味物质研究[J].食品工业科技,2009, 30(11):118-121.
[25]张聪,陈德慰.油炸食品风味的研究进展[J].食品安全质量检测学报,2014, 5(10):3085-3091.