食品科学2012，Vol.33Issue(14)：175-180,6.
HS-SPME—GC—MS分析毛虾酶解液挥发性成分
Analysis of Volatile Components in Acetes chinensis Hydrolysates by HS-SPME-GC-MS
摘要
Abstract
The volatile components ofAcetes chinensis extract and its hydrolysates prepared with single enzymes including papain, alkaline protease and neutral protease were identified and analyzed by headspace solid phase microextraction （HS- SPME） and gas chromatography-mass spectrometry （GC-MS） to exarnlne the effect of enzymatic hydrolysis on the flavor of Acetes chinensis. 48, 65, 67 and 70 components were detected in Acetes chinensis extract and three single enzyme hydrolysates prepared With papain, alkaline protease and neutral protease, respectively, mainly including alcohols, aldehydes, kotones, and pyrazines, which contributed in a coordinated manner to the formation of flavor in Acetes chinensis and its hydrolysates. Three Acetes chinensis hydrolysates had better flavor than Acetes chinensis extract, mainly as a result of the fact that there were more kotones, pyrazine, nitrogen-containing compounds, oxygenated compounds and sulfuric compounds and less aldehydes with pungent odor in the hydrolysates. The flavor differences observed among the different hydrolysates were ascribed to their differences in the kinds and contents of volatile components. The papain hydrolysate exhibited the best flavor. Therefore, enzymatic hydrolysis reaction can maintain and improve the flavor ofAcetes chinensis and provide promising hydrolysates for future applications.关键词
毛虾/酶解液/挥发性成分/顶空-固相微萃取/气相色谱-质谱法Key words
Acetes chinensis/enzymatic hydrolysates/volatile components/headspace solid phase microextraction/~as chromatoffraohy-mass spectrometry分类
轻工纺织引用本文复制引用
刘晓娟,杜征,赵力超,周爱梅,刘欣..HS-SPME—GC—MS分析毛虾酶解液挥发性成分[J].食品科学,2012,33(14):175-180,6.基金项目
广东省自然科学基金项目 （）
广东省科技计划农业攻关项目 （）
