摘要
以腥味为主的不良气味是限制螺旋藻深加工产品开发的关键因素之一。以感官评价为指标,以香辛料为脱腥材料,优化螺旋藻脱腥工艺,并应用顶空固相微萃取-气质联用技术(HS-SPME-GC-MS)分析螺旋藻脱腥前后挥发性成分。结果表明,香辛料陈皮+甘草可显著降低螺旋藻的腥味及刺激性异味,最优脱腥工艺为陈皮与甘草总质量分数6%,陈皮与甘草质量比1∶1(g∶g),料液比(螺旋藻∶脱腥液)1∶100(g∶mL),脱腥时间50 min,脱腥温度60℃。螺旋藻脱腥后,1-辛烯-3-醇等3种腥味成分及2,2,6-三甲基环己酮等8种具刺激性气味成分的含量均降为0。同时,检出3种均具柑橘香味的新成分(相对含量1.267%),脱腥螺旋藻呈现出淡淡的柑橘香味。
The unpleasant odor,mainly fishy,is one of the key factors limiting the development of deep processed spirulina products.This article used sensory evaluation as the indicator and spices as the deodorizing material to optimize the deodorization process of spirulina,and applied headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)to analyze the volatile components of spirulina before and after deodorization.The results showed that the combination of spice aged tangerine peel and licorice could significantly reduce the fishy and irritating odor of spirulina.The optimal deodorization process was a total mass fraction of tangerine peel and licorice of 6%,a mass ratio of tangerine peel to licorice of 1∶1(g∶g),a feed to liquid ratio(spirulina∶deodorization solution)of 1∶100(g∶mL),a deodorization time of 50 min,and a deodorization temperature of 60℃.After removing the fishy odor from spirulina,the content of three fishy odor components,including 1-octen-3-ol,and eight irritating odor components,including 2,2,6-trimethylcyclohexanone,decreased to 0.Secondly,three new components with citrus aroma were detected(relative content 1.267%),and the deodorized spirulina showed a faint citrus aroma.
作者
万静
邓铋莉
肖在亮
张耀丹
丁铃
刘义
陈晓芳
WAN Jing;DENG Bili;XIAO Zailiang;ZHANG Yaodan;DING Ling;LIU Yi;CHEN Xiaofang(Bijie Medical College,Bijie,Guizhou 551700,China;The Key Laboratory for Health Industry of Bijie,Bijie,Guizhou 551700,China;Guizhou Provincial Institute of Food Inspection and Testing,Guiyang,Guizhou 550000,China;Guizhou Yikang Technology Xingnong Industral Development,Co.,Ltd.,Bijie,Guizhou 551700,China)
出处
《农产品加工》
2025年第23期76-81,共6页
Farm Products Processing
基金
贵州省科技支撑计划项目(黔科合支撑〔2024〕一般121)
毕节市科技创新平台及人才团队项目(毕科合〔2023〕66号)
毕节医学高等专科学校科研团队项目(BJYZXT202402,BJYZXT202406)。
