牡蛎多肽的风味特性分析

Analysis of the Flavor Characteristics of Oyster Polypeptides

采用高效液相色谱(HPLC分析)和SPME-GC-MS法测定牡蛎多肽中的氨基酸和挥发性化合物组成,分析其风味特性。结果表明:牡蛎多肽中共鉴定出25种游离氨基酸,总含量为81.119 mg/g;鲜味、甜味和苦味是牡蛎多肽滋味的主要贡献者,鲜味和甜味氨基酸占比较大,分别为3.60%和3.08%,苦味氨基酸占比较小,为1.66%,牡蛎多肽的味觉特征为鲜、甜味突出,略有苦味。鉴定出牡蛎多肽的挥发性化合物40种,主要以酯类、醛类、酮类和醇类为主,其中含量较高的主要气味物质为2,5-双(三甲基硅氧基)苯甲醛、2,2,4-三甲基-1,3-戊二醇单异丁酸酯、邻苯二甲酸二异丁酯、2,2,4-三甲基戊二醇丁酯,分别为12.89%、7.76%、7.25%、7.13%,初步判断这些物质是牡蛎多肽的特征性挥发性风味物质。

In this study,the amino acid and volatile compounds in oyster polypeptide were determined by high performance liquid chromatography(HPLC)and SPME-GC-MS,and their flavor characteristics were analyzed.The results showed that 25 kinds of free amino acids in oyster polypeptides were identified by HPLC with a total content of 81.119 mg/g.The umami,sweet and bitter tastes were the main contributors to the taste of oyster peptides,and the umami and sweet amino acids accounted for 3.60% and 3.08% respectively,the bitter taste amino acid accounted for a relatively smaller percentage of 1.66%,indicating that the taste characteristics of the oyster polypeptide are prominently fresh,sweet with slightly bitter.Forty volatile compounds of oyster polypeptide were identified,mainly esters,aldehydes,ketones and alcohols.The main odor compounds with higher content were 2,5-Bis(trimethylsiloxyl)benzaldehyde,2,2,4-trimethyl-1,3-glutaric acid monoisobutyrate,diisobutyl phthalate,2,2,4-trimethylglutaric acid butyl ester,with contents of 12.89%,7.76%,7.25% and 7.13%,respectively.These compounds were identified as characteristic volatile flavor compounds of oyster polypeptide.