[关键词]
[摘要]
研究了脂肪酶Palatase 20,000 L催化对黄油脂肪酸和风味物质的影响。采用薄层层析(TLC)和气相色谱(GC)相结合分析黄油及其酶解物的脂肪酸,采用顶空固相微萃取-气相-质谱(SPME-GC-MS)分析风味物质。Palatase 20,000 L脂肪酶催化黄油显著改变了脂肪酸的组成,促进了风味物质(特别是主要风味物质:辛酸和癸酸)的释放(P<0.05)。结果表明,Palatase 20,000 L脂肪酶催化改变了黄油脂肪酸和风味物质的种类和含量。因此,Palatase 20,000 L脂肪酶催化能够提高黄油的营养价值和应用领域。
[Key word]
[Abstract]
Enzymatic hydrolysis of butter oil was carried out using Palatase 20,000 L as biocatalyst. The fatty acid components of butter oil and the hydrolysates of butteroil were analyzed using a combination of thin layer chromatography (TLC) and gas chromatography (GC). The flavor compounds were analyzed by SPME-GC-MS. Palatase 20,000 L -catalysis significantly changed the composition of fatty acids of the butter oil and contributed to releasing the flavor compounds, especially the key flavor compounds octanoic and decanoic acid (P<0.05). Therefore, Palatase 20,000L lipase-catalysis is a potential method for improving the nutritional value and flavor of butter oil.
[中图分类号]
[基金项目]
“863”科技计划项目(2012AA092304、2012AA092303)