食品与发酵工业2024，Vol.50Issue(14)：173-179,186,8.DOI:10.13995/j.cnki.11-1802/ts.036845
大黄鱼鱼卵磷脂-鱼油微胶囊贮藏过程中挥发性成分及稳定性分析
Analysis of volatile flavor substances and stability of large yellow croaker roe phospholipids-fish oil microcapsules during storage process
摘要
Abstract
To investigate the changes of volatile flavor substances and stability of large yellow croaker roe phospholipids-fish oil micro-capsules during storage process,fish oil as blank control,microcapsules were prepared using spray drying technology,large yellow croaker roe phospholipids-fish oil were taken as core materials and soy protein isolate/maltodextrin were used as composite wall materials.The re-sults of GC-MS analysis showed that 40 and 49 volatile flavor substances were detected before and after microcapsules storage,of which 8 and 13 key flavor substances were found,respectively.The relative content of aldehydes as key volatile flavor substances in microcapsules(17.17％)was significantly lower than that in fish oil(43.44％).The content of volatile odor substances were significantly reduced after microencapsulation.The results of accelerated storage process showed that the growth rate of peroxide value of microcapsules was signifi-cantly lower than that of fish oil.Results of thermogravimetric analysis indicated that microencapsulation effectively improved the thermal stability of large yellow croaker roe phospholipids-fish oil.These findings of this research provide new ideas for the application of large yellow croaker roe phospholipids as a new antioxidant in fish oil microcapsule products.关键词
鱼油/大黄鱼鱼卵磷脂/微胶囊/挥发性物质/稳定性Key words
fish oil/large yellow croaker roe phospholipids/microcapsule/volatile flavor substances/stability引用本文复制引用
郑欣虹,曾巧玲,杜艳瑜,钟榕斌,祝玉杰,兰娇娇,陈宇涵,梁鹏..大黄鱼鱼卵磷脂-鱼油微胶囊贮藏过程中挥发性成分及稳定性分析[J].食品与发酵工业,2024,50(14):173-179,186,8.基金项目
福建省自然科学基金项目(2021J01109) （2021J01109）
福建省财政专项补助项目(KJG19009A) （KJG19009A）
