赵智行,宋春勇,蒋溶,高加龙,陈忠琴,谭明堂,曹文红

• 1:广东海洋大学深圳研究院
• 2:广东海洋大学食品科技学院
• 3:广东省水产品加工与安全重点实验室

摘要(Abstract)：

【目的】提升皱肋文蛤（Meretrix lyrata）提取物作为海鲜调味基料的呈味物质品质。【方法】采用单因素和正交实验优化热水提取工艺及分段酶解工艺，并利用电子舌、高效液相色谱、离子色谱等技术解析不同提取工艺对皱肋文蛤呈味特性的影响。【结果】皱肋文蛤最佳水提工艺为料液质量体积比1.0∶4.4(g/mL)，温度90℃，持续25min，可使水溶性成分质量分数达到5.53%；分段酶解最佳工艺在一段酶解的基础上，确定二段酶解使用风味蛋白酶，加酶量为200 U/g,pH值6.0，酶解温度50℃，持续2.5 h，在此条件下水解度可达44.85%。与水提物相比，酶解物分子质量<1 000 u的组分比例增加，苦、甜及鲜味减弱，总游离氨基酸、GMP、有机酸、有机碱、Na+、Cl-和葡萄糖质量分数均显著增加（P<0.05）。【结论】由于呈味物质间质量分数差异及味觉相互作用，水提物和酶解物整体滋味存在差异。酶解工艺更有利于皱肋文蛤滋味物质以及小分子物质的产生，提升呈味物质品质。

关键词(KeyWords)： 皱肋文蛤;水煮提取物;酶解提取物;呈味特性

Abstract:

Keywords:

基金项目(Foundation): 深圳市科研计划（JCYJ20230807120316033）;; 贝类产业技术体系（CARS-49）

作者(Author): 赵智行,宋春勇,蒋溶,高加龙,陈忠琴,谭明堂,曹文红

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