虾调味料风味的GC-MS分析研究

摘要

Penaeus japonicus shrimp head is used as raw material and processed by enzymatic hydrolysis and Maillard reaction technique,which aims to study flavor determination and evaluation technology of shrimp flavorings.Ginger essential oil is added to the Maillard reaction that a kind of flavoring with better flavor is obtained.And then solid-phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS)is adopted to determine the characteristic volatile flavor compounds,the seasoning flavor system is also analyzed and evaluated.The change of amino acid content after Maillard reaction is analyzed by amino-acid analyzer.The results show that there are 50,56 kinds of volatile compounds identified respectively.Most of the compounds are hydrocarbons,alcohols,aldehydes and sulfuric compounds.They cooperate with each other to make up the specific aroma of shrimp flavoring.Comparing the determination results of samples before and after Maillard reaction,the effect of various flavor substances on the characteristics of seafood flavoring is also studied.The result indicates that the seafood flavoring which is made by Maillard reaction owns better flavor.The seafood flavor owns pungent and aromatic flavor after the ginger essential oil is added to the Maillard reaction.Amino acid analysis result shows that the main amino acids which have much reduction during the reaction are histidine(66.71％),proline(35.88％),glycocoll(19.96％)and phenylalanine(19.54％),lysine (17.14％).It indicates that these five amino acids might be the key factor taking part in the Maillard reaction.%文章以竹节虾头为原料,经过酶解和Maillard增香工艺,在Maillard反应中添加具有功能活性的生姜精油组分,得到风味良好的海鲜调味基料,采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用法鉴定特征挥发性成分物质,分析评价调味基料的风味体系.采用氨基酸自动分析仪对Maillard反应前后氨基酸组分含量分析.研究发现:Maillard反应前后产物各检出50种和56种成分物质,主要有烃类、醇类、醛类、吡嗪类和酮类化合物等,它们的协同作用构成了调味料的特殊风味.将虾头酶解液和Maillard增香型海鲜调味料的风味成分进行分析比较,进一步研究了反应前后特征风味物质的变化及对产品的影响效果.结果表明:加入生姜精油的海鲜调味基料,对调味料的风味具有明显增香作用,制得的调味料不仅具有独特的海鲜风味,还有着辛辣、芳香风味.氨基酸分析结果显示:含量变化明显主要是组氨酸(66.71％)、脯氨酸(35.88％)、甘氨酸(19.96％)、苯丙氨酸(19.54％)、赖氨酸(17.14％),说明这5种氨基酸可能是参与该Maillard反应的主要氨基酸.