文章摘要
薛长湖.中国对虾风味物质的产生机理[J].水产学报,1997,21(1):
中国对虾风味物质的产生机理
FORMATION MECHANISM OF FLAVORING COMPOUNDS IN PENAEUS ORIENTALIS
投稿时间:2014-05-10  修订日期:2014-05-10
DOI:
中文关键词: 中国对虾  水溶性提取物  特征性虾风味  模拟体系
英文关键词: Penaeus orientalis , Aqueous extract , Shrimp flavor, Model system
基金项目:
作者单位地址
薛长湖 青岛海洋大学水产学院 青岛海洋大学水产学院
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中文摘要:
      运用气谱.. 质谱联用仪对中国对虾肌肉水溶性提取物蒸煮后产生的挥发性化合物 进行研究, 发现了一些对特征性虾风味有影响的化合物如烷基吡嗪类、噻唑、吡啶吲哚、二噻嗪、三噻 茂烷等。提取物中添加Gly 、Ala、Arg、I MP 组成不同的模拟体系, 加热后其主要挥发性成分与体系 有关。海捕虾与养殖虾肌肉的风味成分之间略有不同。试验结果表明: 产生特征性虾风味的主要前 体物质有游离氨基酸Gly、Ala、Arg、Cys, 糖类以及水溶性蛋白质。
英文摘要:
      T he volat ile compounds of aqueous muscle ext ract of P. or ientali s by GC..MSD w ere ex amined. The experimental data indicated that some compounds such as alkyl py razine, thiazole, pyridine, indole, dithiazine, t rithiolane and so on had great inf luence upon shrimp f lavor. T he model system was set up by the addit ion of proper compounds, such as Gly, Ala, Arg and IMP. The change of major compounds in the dif ferent systems w as discovered. A comparison of volat ile compounds in w ild praw n w ith those in cultured praw n w as also studied. The result s indicated that the major f lavor precusors of P . or ientali s included free amio acids of Gly ,Ary, Ala and Cys, carbonhydrates and water soluble proteins.
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