鳀鱼蒸煮液及酶解液的风味特性分析

Analysis of Flavor Characteristics in Engraulis japonicas Cooking Liquid and Enzymatic Hydrolysates

为了研究鳀鱼蒸煮液和酶解液的风味特征,通过电子鼻、电子舌和固相微萃取(SPME)-气相色谱-质谱(GC-MS)联用技术,结合氨基态氮和可溶性肽含量分析鳀鱼蒸煮液和酶解液的风味物质组成差异。研究结果表明,蛋白酶处理组的氨基态氮含量及可溶性肽含量显著高于蒸煮液(p<0.05),其中复合蛋白酶组最高,分别为418.60 mg/100 mL和5327.68μg/mL;电子舌和电子鼻可以很好的区分三组样品,其中蒸煮液和酶解液的滋味和气味特征存在明显差异;SPME-GC-MS分析共鉴定出92种挥发性风味化合物,蒸煮液、风味蛋白酶酶解液和复合蛋白酶酶解液中分别鉴定出61、60和65种,其中醛类物质最丰富,其次是烃类、醇类、杂环类等,蒸煮液风味以醛类和烃类为主,而酶解液中醛类、杂环类含量明显增加,烃类含量明显降低。

The flavor characteristics of anchovy(Engraulis japonicus) cooking liquid and enzymatic hydrolysates were investigated by electronic nose, electronic tongue and solid phase microextraction(SPME)-gas chromatography-mass spectrometry(GC-MS), combined with amino nitrogen and soluble peptide content analysis. The results showed that the amino nitrogen and soluble peptide content of the protease treatment groups were significantly higher than that of the cooking liquid group(p<0.05), and the protamex group was the highest, which reached 418.60 mg/100 mL and 5327.68 μg/mL, respectively. The electronic tongue and the electronic nose could well distinguish the flavor of three groups, and there were significant differences in taste and odor characteristics between anchovy cooking liquid and enzymatic hydrolysates. Meanwhile, a total of 92 volatile flavor compounds were identified by SPME-GC-MS analysis, and 61, 60 and 65 volatiles were detected in cooking liquid, flavourzyme hydrolysate and protamex hydrolysate, respectively. Among them, aldehydes were the most abundant, followed by hydrocarbons, alcohols and heterocycles. The flavor of cooking liquid was dominated by aldehydes and hydrocarbons. Compared to cooking liquid, the content of aldehydes and heterocyclic compounds in the enzymatic hydrolysates increased obviously, and the hydrocarbons decreased significantly.