摘要
为开发优质扇贝粉,研究了β-环糊精与麦芽糊精对扇贝粉风味物质及氨基酸(amino acid,AA)含量的影响。采用顶空固相微萃取(HS-SPME)与气相色谱-质谱联用(GC-MS)技术,鉴定了不加β-环糊精与麦芽糊精(处理1)和添加β-环糊精与麦芽糊精(比例为1∶8)(处理2)的2种扇贝粉风味物质,采用高效液相色谱(HPLC)法测定了2种扇贝粉AA含量。处理1和处理2的扇贝粉分别含有71种和88种风味物质,分别含有208.78mg/g和140.26mg/g的氨基酸。添加β-环糊精与麦芽糊精的扇贝粉风味成分含量和种类显著多于未添加β-环糊精与麦芽糊精的,而添加了β-环糊精与麦芽糊精的扇贝粉AA含量低于未添加β-环糊精与麦芽糊精的扇贝粉AA含量,而麦芽糊精的添加有助于提高集粉率。
In order to produce quality scallop powder, the effect of β-cyclodextrin and maltodextrin on flavor compounds and amino acids of scallop powder were studied. The flavor compounds in scallop powder （treatment 1） and scallop powder added β-cyclodextrin and maltodextrin （the ratio 1：8） （treatment 2）were analyzed by gas chromatography-mass spectrometry （GC-MS） combined with headspace solid phase micro extraction （HS-SPME）. The contents of amino acids of scallop powder were detected by high performance liquid chromatography （HPLC）. The results showed that 71 flavor compounds were detected from scallop powder and 88 flavor compounds were detected from scallop powder added β-cyclodextrin and maltodextrin. Contents of amino acids were 208.78mg/g in scallop powder and 140.26mg/g in scallop powder added β-cyclodextrin and maltodextrin, respectively. The flavor compounds were significantly increased, while the content of amino acid was decreased, when β-cyc/odextrin and maltodextrin were added. Maltodextrin contributed to increase the yield of scallop powder.
出处
《中国酿造》
CAS
北大核心
2011年第8期71-75,共5页
China Brewing
基金
国家海洋公益性行业科研专项(200805046)
关键词
扇贝粉
气相色谱
质谱联用
β-环糊精与麦芽糊精
风味物质
氨基酸
scallop powder
gas chromatography-mass spectrometry
β-cyclodextrin and maltodextrin
flavor compound
amino acid
