虾酱罐头在不同的贮藏温度和时间下菌落总数和挥发性物质的变化

Changes of the bacterial colonies and volatile substances in shrimp paste at different temperature and time

目的:研究贮藏温度与时间对虾酱罐头菌落总数和挥发性物质的影响。方法:3M试纸检测虾酱罐头在不同温度下(4、16、30℃)贮藏一定时间后菌落总数的变化;电子鼻结合顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用技术,分析不同贮藏条件下虾酱挥发性成分。结果:在4、16、30℃下贮藏,实验周期内菌落总数分别达到103、105、107数量级。随着菌落数的增加,电子鼻对挥发性物质的检测信号也发生显著变化。由GC-MS分析结果可知,虾酱中主要有醛类、醇类、酮类等挥发性成分,不同贮藏条件下这些挥发性物质的种类和相对含量具有较大的差异。结论:结果表明贮藏温度对虾酱中菌落总数和挥发性物质的影响较大。贮藏温度与时间的不同直接导致了菌落总数的变化,从而影响了微生物的代谢作用,进一步改变了虾酱挥发性物质种类和相对含量。

Objective： Study the effects of temperature and time on the bacterial colonies and volatile substances in shrimp paste.Methods： Using 3M Petrifilm plate to detect microorganism of shrimp paste in different temperature（ 4,16,30 ℃） at a certain time.The electronic nose（ E- nose） and headspace solid phase micro extraction（ HSSPME） combined with gas chromatography- mass spectrometry（ GC- MS） were used to analyze the volatile compounds in shrimp paste at different conditions.Correlation between the changes of volatile compounds and the total numbers of colony was established in shrimp paste.Results： The total numbers of colony was respectively 103,105,107 in the experimental period under the storage temperature of 4,16,30 ℃.The detection signal of volatile substances of E- nose dates changed significantly with the increase of the bacterial colonies.The results of GC- MS showed that the shrimp paste mainly contained aldehydes,alcohols,ketones and other volatile compounds.These compounds had a significant difference in variety and relative content in different conditions.Conclusion： The results showed that the temperature had a great influence on total numbers of colony and volatile compounds in the shrimp paste.Temperature and time led to the changes of the total number of colonies,thus affecting the microbial metabolism and changing the varieties and relative contents of the volatile substances in shrimp paste.