Friedman检验和多重分析方法在制备南极磷虾液态香精中的应用-《中国调味品》

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Title:: Application of Friedman Test and Multiple Analytical Method in Preparation of Liquid Aroma of Antarctic Krill

作者:: 许丹1; 2; 3; 丁国芳4; 朱俊向1; 2; 3; 陈瑜1; 2; 3; 王世光1; 2; 3; 张小军1; 2; 3*; 浙江省海洋水产研究所，浙江舟山 316021；2. 农业部重点渔场渔业资源科学观测实验站，浙江舟山 316021； 3. 浙江省海洋渔业资源可持续利用技术研究重点实验室，浙江舟山 316021；4.浙江海洋大学食品与医药学院

Author(s):: XU Dan1; 2; 3; DING Guo-fang4; ZHU Jun-xiang1; 2; 3; CHEN Yu1; 2; 3; WANG Shi-guang1; 2; 3; ZHANG Xiao-jun1; 2; 3*; Marine Fisheries Research Institute of Zhejiang Province, Zhoushan 316021, China; 2. Key Research Station for Fisheries Resources of Main Fishing Ground Ministry of Agriculture, Zhoushan 316021, China; 3. Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China; 4. School of Food and Medicine,Zhejiang Ocean University, Zhoushan 316000, China

Keywords:: Antarctic krill; liquid essence; Friedman test; multiple analysis; application

摘要:: 目的：以南极磷虾低氟酶解液为原料，采用Friedman检验和多重分析方法研究制备南极磷虾液态香精。方法：用Friedman检验和多重分析法研究D-木糖、半胱氨酸、丙氨酸、麦芽糊精、HVP对南极磷虾美拉德反应产物感官的影响。结论：Friedman和多重分析法研究表明D-木糖 20g/L，半胱氨酸12.5 g/L，丙氨酸20 g/L，麦芽糊精12.5g/L，HVP 6.25g/L制得的南极磷虾液态香精滋味浓厚、香气馥郁。

Abstract:: Objective: To prepare the Antarctic krill liquid essence by Friedman and multiple analysis methods using the low-fluorine hydrolysate of Antarctic krill as raw material. Methods: The effects of D-xylose, cysteine, alanine, maltodextrin and HVP on the sensory effects of Maillard reaction products of Antarctic krill were studied by Friedman and multiplex analysis. Conclusion: Friedman and multiplex analysis showed that D-xylose 20g / L, cysteine 12.5 g / L, alanine 20 g / L, maltodextrin 12.5g / L, HVP 6.25g / L made of of Antarctic krill liquid flavor is rich in flavor and aroma.