氧化对南极磷虾风味特性影响的综合性教学实验设计

Comprehensive teaching experiment design of oxidation on the flavor characteristics of Antarctic krill

该文融合海洋资源、食品化学、化学分析及仪器分析等多学科知识,进行了南极磷虾风味研究综合性教学实验设计。以美拉德反应为模型,探讨了温度和时间对南极磷虾油氧化的影响,采用感官评价、气相质谱联用技术等解析了特征风味物质,通过主成分分析探讨了温度、时间与特征风味物质形成的相关性,为水产风味物质研究提供了理论和技术依据。该综合性实验不仅加深了学生对海洋生物制品研发知识的运用,而且能够促使学生形成良好的多学科交叉创新意识,提升科研素养和实践创新能力。

This paper integrates multi-disciplinary knowledge such as marine resources,food chemistry,chemical analysis and instrumental analysis,and conducts a comprehensive teaching experimental design of Antarctic krill flavor research.Using the Maillard reaction as a model,the effects of temperature and time on the oxidation of Antarctic krill oil were explored.Characteristic flavor compounds were analyzed using sensory evaluation and gas chromatography-mass spectrometry.The correlation between temperature,time and the formation of characteristic flavor compounds was discussed through principal component analysis,providing theoretical and technical basis for the study of aquatic flavor substances.This comprehensive experiment not only deepens students’application of knowledge in the research and development of marine biological products,but also promotes students to form a good interdisciplinary innovation awareness,improve scientific research literacy and practical innovation ability.