中国食品学报2023，Vol.23Issue(12)：153-166,14.DOI:10.16429/j.1009-7848.2023.12.017
香辛料对低盐虾酱中生物胺和风味的影响
Effect of Spices on Biogenic Amine and Flavor in Low-salt Shrimp Paste
摘要
Abstract
In order to reduce the content of biogenic amines in low-salt shrimp paste and develop multiple varieties of new flavor low-salt shrimp paste,low-salt shrimp paste added with ginger,cinnamon,clove and perilla was prepared in this study.Determination of biogenic amines by high performance liquid chromatography;based on sensory quantitative description analysis and gas chromatography-ion transfer spectroscopy,the flavor quality and volatile flavor compounds were evaluated.Principal component analysis and partial least squares discriminant analysis were used to screen the key differential compounds in shrimp paste with different spices,and the thermal graph clustering analysis was carried out.The results of test date showed that ginger,cinnamon and clove had inhibitory effects on biogenic amine formation.Com-pared with the control group,the total biogenic amine content decreased by 67.42％,42.47％and 3.72％,respectively.The contents of tryptamine and histamine in perilla shrimp paste were 121.7％and 124.1％higher than those in the con-trol shrimp paste.A total of 61 volatile compounds were identified by GC-IMS.Sensory quantitative description analysis,difference spectrum and nearest Euclidean distance map showed that the addition of perilla and cinnamon had little effect on the original flavor of shrimp paste.A total of 19 differential volatile compounds were screened out by PLS-DA model;the thermal diagram cluster analysis showed that the characteristic volatile substances of clove shrimp paste and ginger shrimp paste had high content of low-level saturated aldehydes,which would bring stimulating odor to shrimp paste.The addition of cinnamon and perilla gave shrimp paste more fresh aroma and baking aroma.In summary,cinnamon low-salt shrimp paste is a new flavor low-salt shrimp paste with improved safety.关键词
低盐虾酱/生物胺/香辛料/风味/气相色谱-离子迁移谱/偏最小二乘法判别分析Key words
low-salt shrimp paste/biogenic amine/spice/flavor/gas chromatography-ion mobility spectrometry/partial least squares discriminant analysis引用本文复制引用
班雨函,米思,韩军,马爱进,桑亚新,孙纪录..香辛料对低盐虾酱中生物胺和风味的影响[J].中国食品学报,2023,23(12):153-166,14.基金项目
河北省重点研发计划项目(20327118D) （20327118D）
河北省现代农业产业技术体系淡水养殖创新团队建设项目(HBCT2018180206) （HBCT2018180206）
