摘要
利用红外-热风耦合干燥技术研究了干燥温度、辐射距离和物料载量对毛虾品质的影响.通过氨基酸自动分析仪研究了不同干燥温度下毛虾游离氨基酸的质量分数并分析呈味效果,采用电子固相微萃取气相色谱质谱(Solid phase microextraction gas chromatography-mass spectrometry,SPME-GC-MS)联用技术分析不同干燥温度下毛虾的挥发性成分.结果表明:结合色差和TBA值,干燥温度60℃、物料载量1.5kg/m^2和辐射距离15cm可选为最适干燥条件.经50,60,70,80℃干燥后毛虾的游离氨基酸含量分别增加了282%,267%,257%,222%,对呈味贡献较大的主要是精氨酸(Arg)、谷氨酸(Glu)、丙氨酸(Ala)、缬氨酸(Val)和蛋氨酸(Met),且随着温度升高质量分数逐渐降低.在鲜样和经50,60,70,80℃干燥后毛虾中确定了19,54,54,55,48种挥发性成分,干燥后烷烃类物质、醇类物质和含氮化合物增加明显.
In this study,the effects of drying temperatures,radiation distances and material loads on the quality of Acetes by infrared assisted hot air drying techniques were investigated.The mass fraction of free amino acids of Acetes was determined by the automatic amino acid analysis and the volatile compounds were analyzed by the solid phase microextraction gas chromatographymass spectrometry（SPME-GC-MS）.The results showed that the ideal color and TBA value were achieved at the conditions of drying temperature 60 ℃,material load 1.5kg/m^2 and radiation distance 15 cm.The content of free amino acid in dried Acetes increased by 282%,267%,257%,222% at 50,60,70,80 ℃respectively.The Arg,Glu,Ala,Val,Met attributed greatly to the flavor of Acetes.With the increase of temperature,the content of free amino acid decreased accordingly.According to GC-MS analysis,19,54,54,55 and 48volatile compounds were detected in fresh Acetes and dried Acetes at 50,60,70,80 ℃ respectively.The contents of alkanes,alcohols and N-containing compounds in volatile compounds increased significantly in dried Acetes.
作者
周垚
张建友
ZHOU Yao ZHANG Jianyou(Ocean College, Zhejiang University of Technology, Hangzhou 310014, China)
出处
《发酵科技通讯》
CAS
2017年第2期121-128,共8页
Bulletin of Fermentation Science and Technology
关键词
毛虾
红外-热风耦合干燥
品质
Acetes
infrared assisted hot air drying
quality
作者简介
周垚（1992-），男，浙江诸暨人，硕士研究生，研究方向为水产品加工，E-mail：18767118568@163．com．
通信作者；张建友副教授．E-mail：zhjianyou@zjut．edu．cn．
