利用鲢鱼制备肉味香精及其香气成分的分析

The Preparation of Meat Flavor Essence from Silver Carp and the Analysis of Flauor Components

以低值鲢鱼为原料,通过优化酶解条件制得蛋白酶水解液。向酶解液中添加还原糖、氯化钠及盐酸硫胺素,经热反应制备一种新型肉味香精。该香精无酶解液的鱼腥味,具有独特的肉香味和酱香味。采用顶空固相微萃取和气相色谱-质谱联用技术对该香精进行分析,共鉴定出80种挥发性化合物,其中3-甲基丁醛、二甲基二硫醚、4-甲基噻唑、2-乙基呋喃、2,5-二甲基吡嗪、二甲基三硫醚、壬醛、1-辛烯-3-醇、糠醛、2-[(甲硫)甲基]-呋喃、3,5-辛二烯-2-酮、2-乙酰基噻唑等对肉味香精的香气有重要贡献。

The silver carp was studied as hydrolysis material.Enzymolysis solution was prepared by ascertaining and optimizing enzymolysis conditions.Then enzymolysis solution was concentrated and acted Maillard reaction as glucose,thiamine hydrochloride and VB1 were added.By means of the method above,meat flavor essence with strong meat and soysauce flavor was synthesized.The volatile compounds of meat flavor essence were isolated by solid-phase microextraction and analyzed by gas chromatography/mass spectrometry.Eighty kinds of volatile compounds were identified.Some important meat flavor compounds such as 3-Methylbutanal、 Dimethyl disulfide、 4-Methylthiazole、 2-Ethylfuran、 2,5-Dimethylpyrazine、 Dimethyl trisulfide、 Nonanal、 1-Octen-3-ol、 Furfural、 2-[（methylthio）methyl]-Furan、 3,5-Octadien-2-one、 2-Acetylthiazole are identified in meat flavor essence.