为探究发酵温度对低盐虾酱中风味物质的影响,分别在10、15、20℃和25℃进行虾酱的自然发酵,分别使用高效液相色谱法、气相色谱法和气相色谱-离子迁移谱测定虾酱中的游离氨基酸、游离脂肪酸和挥发性化合物。结果表明,在低盐虾酱中均检测...为探究发酵温度对低盐虾酱中风味物质的影响,分别在10、15、20℃和25℃进行虾酱的自然发酵,分别使用高效液相色谱法、气相色谱法和气相色谱-离子迁移谱测定虾酱中的游离氨基酸、游离脂肪酸和挥发性化合物。结果表明,在低盐虾酱中均检测出17种游离氨基酸和26种游离脂肪酸,10℃发酵的虾酱中呈味氨基酸含量最高,20℃发酵的虾酱中游离脂肪酸含量最高。在低盐虾酱中共鉴定出69种挥发性化合物,包括醇类19种、醛类13种、酮类13种、酯类12种、烯类2种、醚类2种、酸类1种和其他化合物7种。10℃和15℃发酵的虾酱中醇类、酮类的相对含量较高;20℃和25℃发酵的虾酱中氨的相对含量较高。挥发性化合物的主成分分析表明,不同温度发酵的低盐虾酱中挥发性化合物可显著区分。通过正交偏最小二乘判别分析,结合变量投影重要性(variable importance in projection,VIP),共筛选出6种差异挥发性化合物(VIP>1,P<0.05),分别为3-甲基丁醇(单体及二聚体)、乙酸乙酯二聚体、丙烯酸乙酯、2-甲基丁醛二聚体和氨。聚类热图分析表明,10℃和15℃发酵的低盐虾酱风味较相似,20℃和25℃发酵的低盐虾酱风味较相似。该研究结果为推进商品化低盐虾酱的恒温发酵提供了理论参考。展开更多
为了阐明低盐虾酱在低温发酵过程中的代谢物特点,采用气相色谱-质谱联用技术对低盐虾酱在低温发酵过程中的代谢物进行监测;结合t检验和变量投影重要性(variable importance in projection,VIP)分析等多元统计分析,筛选出差异代谢物。结...为了阐明低盐虾酱在低温发酵过程中的代谢物特点,采用气相色谱-质谱联用技术对低盐虾酱在低温发酵过程中的代谢物进行监测;结合t检验和变量投影重要性(variable importance in projection,VIP)分析等多元统计分析,筛选出差异代谢物。结果表明,正交偏最小二乘判别分析模型显示,不同温度下发酵低盐虾酱之间的代谢物能够明显分离。2组低盐虾酱中共有44种主要代谢物,包括氨基酸类16种、脂肪酸类6种、胺类2种、有机酸类8种、醇类3种、核苷酸类3种、其他类化合物6种。以P<0.05和VIP>1为筛选条件,得到30种差异代谢物,主要包括氨基酸类7种、酯类2种、嘌呤类2种、有机酸类8种、醇类2种和其他代谢物9种;其中,与对照组(20℃)相比,低温组(10℃)中L-丝氨酸、L-苏氨酸、黄嘌呤、次黄嘌呤和L-谷氨酰胺显著增加,乙酸橙花酯、樱黄素和褪黑素显著减少(P<0.01)。研究结果为进一步改善低盐虾酱生产工艺提供一定的理论依据。展开更多
An extensive series of experiments was carried out in order to identify suitable catalysts to boost the reaction rate of wet air oxidation of real textile wastewaters at relatively mild temperature and pressure. Exper...An extensive series of experiments was carried out in order to identify suitable catalysts to boost the reaction rate of wet air oxidation of real textile wastewaters at relatively mild temperature and pressure. Experimental results indicated that all catalysts tested in this investigation had shown an impressive increase in the initial COD and TOC removal rate as well as the COD and TOC removal levels in two hours reaction. Among all the catalysts tested, copper salts were more effective than the rest. Anions of the salt solutions also played a role in the catalytic process with nitrate ions having better effect than sulfate ions. Hence copper nitrates were more effective than copper sulfates. It was also found that a mixture of salts with different metals performed better than either of the component single salt alone.展开更多
文摘为探究发酵温度对低盐虾酱中风味物质的影响,分别在10、15、20℃和25℃进行虾酱的自然发酵,分别使用高效液相色谱法、气相色谱法和气相色谱-离子迁移谱测定虾酱中的游离氨基酸、游离脂肪酸和挥发性化合物。结果表明,在低盐虾酱中均检测出17种游离氨基酸和26种游离脂肪酸,10℃发酵的虾酱中呈味氨基酸含量最高,20℃发酵的虾酱中游离脂肪酸含量最高。在低盐虾酱中共鉴定出69种挥发性化合物,包括醇类19种、醛类13种、酮类13种、酯类12种、烯类2种、醚类2种、酸类1种和其他化合物7种。10℃和15℃发酵的虾酱中醇类、酮类的相对含量较高;20℃和25℃发酵的虾酱中氨的相对含量较高。挥发性化合物的主成分分析表明,不同温度发酵的低盐虾酱中挥发性化合物可显著区分。通过正交偏最小二乘判别分析,结合变量投影重要性(variable importance in projection,VIP),共筛选出6种差异挥发性化合物(VIP>1,P<0.05),分别为3-甲基丁醇(单体及二聚体)、乙酸乙酯二聚体、丙烯酸乙酯、2-甲基丁醛二聚体和氨。聚类热图分析表明,10℃和15℃发酵的低盐虾酱风味较相似,20℃和25℃发酵的低盐虾酱风味较相似。该研究结果为推进商品化低盐虾酱的恒温发酵提供了理论参考。
文摘为了阐明低盐虾酱在低温发酵过程中的代谢物特点,采用气相色谱-质谱联用技术对低盐虾酱在低温发酵过程中的代谢物进行监测;结合t检验和变量投影重要性(variable importance in projection,VIP)分析等多元统计分析,筛选出差异代谢物。结果表明,正交偏最小二乘判别分析模型显示,不同温度下发酵低盐虾酱之间的代谢物能够明显分离。2组低盐虾酱中共有44种主要代谢物,包括氨基酸类16种、脂肪酸类6种、胺类2种、有机酸类8种、醇类3种、核苷酸类3种、其他类化合物6种。以P<0.05和VIP>1为筛选条件,得到30种差异代谢物,主要包括氨基酸类7种、酯类2种、嘌呤类2种、有机酸类8种、醇类2种和其他代谢物9种;其中,与对照组(20℃)相比,低温组(10℃)中L-丝氨酸、L-苏氨酸、黄嘌呤、次黄嘌呤和L-谷氨酰胺显著增加,乙酸橙花酯、樱黄素和褪黑素显著减少(P<0.01)。研究结果为进一步改善低盐虾酱生产工艺提供一定的理论依据。
文摘An extensive series of experiments was carried out in order to identify suitable catalysts to boost the reaction rate of wet air oxidation of real textile wastewaters at relatively mild temperature and pressure. Experimental results indicated that all catalysts tested in this investigation had shown an impressive increase in the initial COD and TOC removal rate as well as the COD and TOC removal levels in two hours reaction. Among all the catalysts tested, copper salts were more effective than the rest. Anions of the salt solutions also played a role in the catalytic process with nitrate ions having better effect than sulfate ions. Hence copper nitrates were more effective than copper sulfates. It was also found that a mixture of salts with different metals performed better than either of the component single salt alone.
