食品与发酵工业 >

2024 , Vol. 50 >Issue 17: 353 - 362

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037446

分析与检测

9种国产虾酱脂肪酸组成及挥发性风味成分分析

  • 徐斯婕 ,
  • 钟比真 ,
  • 胡明明 ,
  • 彭斌 ,
  • 涂宗财 ,
  • 李金林
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  • 1(江西师范大学 生命科学学院,江西 南昌,330022)
    2(国家淡水鱼加工技术研发专业中心(江西师范大学),江西 南昌,330022)
    3(食品科学与资源挖掘全国重点实验室(南昌大学), 江西 南昌,330047)
第一作者：硕士研究生(李金林教授和彭斌助理研究员为共同通信作者,E-mail:lijinlin405@126.com;18507001686@163.com)

收稿日期: 2023-09-21

  修回日期: 2023-10-17

  网络出版日期: 2024-10-10

基金资助

国家自然科学基金项目(32260604);赣鄱俊才支持计划-主要学科学术和技术带头人培养项目(20232BCJ22021);江西省自然科学基金青年基金项目(20232BAB215060);江西省教育厅科学技术研究项目(GJJ210305)

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Analysis of fatty acid composition and volatile flavor components of nine domestic shrimp sauce

  • XU Sijie ,
  • ZHONG Bizhen ,
  • HU Mingming ,
  • PENG Bin ,
  • TU Zongcai ,
  • LI Jinlin
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  • 1(College of Life Science, Jiangxi Normal University, Nanchang 330022, China)
    2(National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, China)
    3(State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China)

Received date: 2023-09-21

  Revised date: 2023-10-17

  Online published: 2024-10-10

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摘要

为探究不同国产虾酱中脂肪酸组成与挥发性风味成分差异,采用气相色谱、电子鼻以及固相微萃取-气相色谱质谱联用法对9种不同产地虾酱的脂肪酸组成以及挥发性物质进行检测。结果表明,虾酱中共检测出30种脂肪酸,添加香辛料与米酒的虾酱以多不饱和脂肪酸为主(53.310%~69.144%),添加了大豆油的虾酱以单不饱和脂肪酸为主(48.891%),未添加香辛料的虾酱中以饱和脂肪酸为主(55.173%~72.252%)。电子鼻可以明显区分添加米酒的虾酱与其他虾酱(P<0.05),但对其他几种虾酱区分不显著(P>0.05)。虾酱中共检测出243种挥发性风味物质,以醇类、醛类、酮类、芳香族化合物、酯类、吡嗪类为主。添加米酒的虾酱以酯类及芳香族化合物为主,添加大豆油的虾酱以酯类、吡嗪类、芳香族化合物为主,添加香辛料的虾酱中含有一定量的酰胺。产自广东的虾酱挥发性物质种类最为丰富,检测出80种以上挥发性物质。研究结果可为国产虾酱的产地溯源提供借鉴。

关键词： 虾酱; 脂肪酸; 挥发性风味物质

本文引用格式

徐斯婕 , 钟比真 , 胡明明 , 彭斌 , 涂宗财 , 李金林 . 9种国产虾酱脂肪酸组成及挥发性风味成分分析[J]. 食品与发酵工业, 2024 , 50(17) : 353 -362 . DOI: 10.13995/j.cnki.11-1802/ts.037446

Abstract

To investigate the differences in fatty acid composition and volatile components in different domestic shrimp sauces, 9 different types of shrimp sauce from different origins were selected to detect the fatty acid composition and volatile substances through gas chromatography, electronic nose, and solid-phase microextraction gas chromatography-mass spectrometry.Results showed that a total of 30 fatty acids were detected in shrimp sauce.The fatty acids in shrimp sauce added with spices or rice wine were mainly polyunsaturated fatty acids (53.310%-69.144%).The fatty acids in shrimp sauce added with soybean oil were mainly monounsaturated fatty acids (48.891%).The fatty acids in shrimp sauce without adding spices were mainly saturated fatty acids, ranging from 55.173% to 72.252%.The electronic nose could clearly distinguish shrimp sauce added with rice wine from other types of shrimp sauce (P<0.05), but it was not significant for distinguishing other shrimp sauces (P>0.05).A total of 243 volatile compounds were found in shrimp sauces, mainly alcohols, aldehydes, ketones, aromatic compounds, esters, and pyrazines.The flavor substances in shrimp sauce added with rice wine were mainly esters and aromatic compounds, while those in shrimp sauce added with soybean oil were mainly esters, pyrazines, and aromatic compounds.The volatile substances in shrimp sauce added with spices contained a certain amount of amides.The types of volatile substances in shrimp sauce produced in Guangdong were the most abundant (≥ 80) among the above domestic shrimp sauces.The research results can provide a reference for the traceability of domestic shrimp sauce.

Key words： shrimp sauce; fatty acids; volatile flavor compounds

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