摘要
以虾下脚料酶解液、L-精氨酸、L-丙氨酸、还原糖、硫胺素盐酸盐等为原料制备热反应虾味香精;采用固相微萃取技术并结合GC-MS检测技术对产物进行分析,总共获得61种挥发性化合物,尤其是鉴定出了二甲基二硫醚、吡嗪、3-甲基噻唑、2,5-二甲基吡嗪、2,6-二甲基吡嗪、2,3-二甲基吡嗪、三甲基吡嗪、二甲基三硫醚、甲基吡嗪、苯乙酮、噻唑醇、2-呋喃甲醇等文献报道对虾香味有贡献的化合物。
The volatile compounds of shrimp flavorings prepared from shrimp offal hydrolate, L-arginine, L-alanine, reducing sugars and thiamin via heat reaction were isolated by solid-phase microextraction（SPME）. The extracts were analyzed by gas chromatography/mass spectrometry（GC-MS）. Sixty-one kinds of volatile compounds were identified. Some important shrimp flavor compounds such as dimethyl disulfide, pyrazine, 3-methyl thiazole, 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine, 2,3- dimethyl pyrazine, trimethyl pyrazine, dimethyl disulfide, methyl pyrazine, benzene.acetaldehyde, 4-methyl-5-thiazole ethanol, 2-furan methanol, etc. are identified in shrimp flavorings.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第5期264-267,共4页
Food Science
