【作者】 杨荣华； 何炘； 戴志远；

【Author】 Yang Ronghua He Xin Dai Zhiyuan (Institute of Aquatic Products Processing,Zhejiang Gongshang University,Hangzhou 310035)

【机构】 浙江工商大学水产品加工研究所；

【摘要】 目的：研究米曲发酵对贻贝蒸煮液香气成分的影响．方法：采用顶空固相微萃取和气相色谱-质谱联用技术。对发酵前、后贻贝蒸煮液的香气成分进行了分析．结果：在发酵前、后贻贝蒸煮液中分别鉴定出47种和55种香气成分,总质量分数分别为96．19%和92．19%．发酵前试样中的主要成分为2,6-二甲基吡嗪、甲氧基丙酮、2-呋喃甲醇、丙酸,三甲胺, 而发酵后试样的主要成分为乙醇、2,6-二甲基吡嗪、丙酸、4-乙烯基愈创木酚、乙酸、2- 呋喃甲醇、异戊醇．此外在发酵后试样中检出了包括4-乙烯基愈创木酚、乙酸乙酯、丁酸乙酯、苯乙醇等在内的19种在发酵前试样中未检出的香气成分。结论：发酵后贻贝蒸煮液中呈腥味的成分三甲胺含量大为下降,且产生了数十种呈悦人香气的酚类、酯类、醇类物质, 使整体香气协调,这为实现以贻贝蒸煮液为原料的新型水产调味品的生产奠定了良好的基础。更多还原

【Abstract】 Objective:To investigate the influence of the ferment of soy sauce Koji on flavor components in mussel juice.Methods:Using gas chromatography-mass spectrometry(GC-MS) combined with technique ofheadspace solid phase microextraction(HS-SPME)to analyze flavor components in mussel juice and fermented mussel juice.Results:47 flavor components in mussel juice and 55 ones in fermented mussel juice have been determined with total peak areas of 96.19% and 92.19% respectively.The main components in mussel juice are 2,6-dimethyl-pyrazine, methoxy acetone,2-furanmethanol、propanoic acid、trimethylamine,while those in fermented mussel juice are ethanol、2,6-dimethyl-pyrazine,propanoic acid、4-vinyl guaiacol,acetic acid, 2-furanmethanol、isopentanol.In addition,nineteen flavor components such as 4-vinyl guaiacol, ethyl acetate、ethyl butyrate、phenylethyl alcohol etc.,which are not detected in mussel juice before fermentation,have been detected in fermented mussel juice.Conclusions:The ferment results in a great decrease of trimethylamine content in mussel juice that is responsible for the unpleasant fishy smell,meanwhile brings about the dozens of flavor compounds containing phenols、esters and alcohols which favors to exhibit a pleasant smell.Above results lay a solid foundation for the production of new type seafood condiment using mussel juice as raw material.更多还原