杂色蛤水煮液的营养成分和挥发性风味物质分析
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- 英文论文题名：Analysis of nutritional composition and volatile flavor compounds in boiled clam liquid
- 论文作者：朱名 ; 郝帅 ; 秦磊 ; 薛佳 ; 徐献兵 ; 刘宏伟 ; 杜明
- 英文论文作者：Zhu Ming ; Hao Shuai ; Qin Lei ; Xue Jia ; Xu Xianbing ; Liu Hongwei ; Du Ming ; School of Food Science and Technology ; Dalian Polytechnic University ; National Engineering Research Center of Seafood
- 年：2016
- 作者机构：大连工业大学食品学院;国家海洋食品工程技术研究中心;
- 论文关键词：杂色蛤 ; 水煮液 ; 营养成分 ; 挥发性风味物质
- 英文论文关键词：clams ; boiled liquid ; nutritional compounds ; volatile flavor compounds
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS254.9
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：103k
- 原文格式：O
- 会议级别：全国
摘要
杂色蛤水煮液是杂色蛤加工过程中的副产物,含有丰富的蛋白质、氨基酸、脂质等营养物质和浓郁的特征香气,具有重要的回收利用价值。本文对不同煮制次数杂色蛤水煮液的基本营养组成、总氨基酸、游离氨基酸、脂肪酸组成等进行了系统分析,并采用同时蒸馏萃取结合气相色谱-质谱联用仪(SDE-GC-MS)对水煮液的挥发性风味物质成分进行解析。结果表明:三次水煮液之间各物质均没有显著性差异,一次水煮液固形物中粗蛋白质(32.02%)和灰分含量(54.59%)较高,脂肪含量(0.63%)较低。总氨基酸接近理想氨基酸模式,必需氨基酸占总氨基酸的23.34%,氨基酸平衡效果较好;游离氨基酸中含量最高的是甘氨酸和丙氨酸,鲜味氨基酸占4.01%,甜味氨基酸占58.60%。脂肪酸中油酸含量最高,EPA(20c:5(n-3))和DHA(22c:6(n-3))含量分别为10.68%和7.37%。水煮液中共检测到挥发性风味化合物42种,其中芳香族化合物4种、醛类2种,醇类1种,酮类1种,酸类1种,其余均为烷烃类。
Boiled clam liquid is a byproduct from clam processing,which processed a characteristic clam aroma as well as rich in nutrient components such as protein,amino acids,fatty acids,etc.In this paper,we first analyzed the basic nutrient components,total amino acids,free amino acids and fatty acids of different boiled times clam liquid.Then,volatile flavor compounds were analyzed by Simultaneous Distillation and Extraction-Gas Chromatography-Mass Spectrometer(SDE-GC-MS).Results showed that,there was no significant difference between the three times boiled liquid,calculated in dry weight,the first boiled liquid was rich in crude protein(32.02%) and minerals(54.59%),but low content in crude fat(0.63%).Total amino acids composition was close to the ideal model,essential amino acids were accounting for 23.34%,which indicated a good balance of amino acids composition.Glutamic acid and alanine acid were the most abundant free amino acids,umami and sweetness amino acids account for 4.01%and 58.60%of total free amino acids respectively.The content of oleic acid was highest in all fatty acids,EPA(20c:5(n-3)) and DHA(22c:6(n-3)) occupying 10.68%and 7.37%respectively.A total of 42 volatile flavor compounds were identified in boiled clam liquid,beside alkanes,which were mainly consisting of 4aromatic,2 aldehydes,1 alcohols,1 ketones and 1 acid.
Boiled clam liquid is a byproduct from clam processing,which processed a characteristic clam aroma as well as rich in nutrient components such as protein,amino acids,fatty acids,etc.In this paper,we first analyzed the basic nutrient components,total amino acids,free amino acids and fatty acids of different boiled times clam liquid.Then,volatile flavor compounds were analyzed by Simultaneous Distillation and Extraction-Gas Chromatography-Mass Spectrometer(SDE-GC-MS).Results showed that,there was no significant difference between the three times boiled liquid,calculated in dry weight,the first boiled liquid was rich in crude protein(32.02%) and minerals(54.59%),but low content in crude fat(0.63%).Total amino acids composition was close to the ideal model,essential amino acids were accounting for 23.34%,which indicated a good balance of amino acids composition.Glutamic acid and alanine acid were the most abundant free amino acids,umami and sweetness amino acids account for 4.01%and 58.60%of total free amino acids respectively.The content of oleic acid was highest in all fatty acids,EPA(20c:5(n-3)) and DHA(22c:6(n-3)) occupying 10.68%and 7.37%respectively.A total of 42 volatile flavor compounds were identified in boiled clam liquid,beside alkanes,which were mainly consisting of 4aromatic,2 aldehydes,1 alcohols,1 ketones and 1 acid.
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