摘要
以铜藻膳食纤维为原料制备可食用膜,促进对利用程度不高的铜藻膳食纤维的精深加工。研究了料液比、甘油含量、增稠剂含量对铜藻膳食纤维可食用膜透明度的影响,通过单因素试验确定最佳制备条件为:料液比1:30、甘油含量为2%,增稠剂羟甲基纤维素钠添加量为1%,在此条件下可食用膜的透明度最高为15.87%。对铜藻膳食可食用膜的风味成分进行分析,通过顶空固相微萃取法与气相色谱-质谱联用分析发现可食用膜风味物质丰富,含有69种化合物,这些物质是可食用膜中的主要香气成份,其中的醛类和醇类化合物对可食用膜整体的风味形成起重要作用。
The edible film was prepared from dietary fiber of Sargassum horneri,which promoted the deep processing of copper algae dietary fiber with low utilization degree.The effects of solid-liquid ratio,glycerin content and thickener content on the transparency of edible film of dietary fiber of Sargassum horneri were studied.The optimal preparation conditions were:the ratio of material to liquid of 1:30,the glycerin content of2%,and the content of sodium hydroxymethyl cellulose of 1%.Under optimal conditions,the transparency of edible film was 15.87%.The analysis of the flavor components of the edible film of Sargassum horneri was carried out,and it was found by headspace solid phase microextraction and gas chromatography-mass spectrometry that the edible film was rich in flavor substances,containing 69 kinds of compounds,which were the main aroma components in the edible film.The aldehydes and alcohols in the edible film played an important role in the formation of the overall flavor of the edible film.
作者
聂景贵
王洪欣
夏梦露
卢延斌
NIE Jinggui;WANG Hongxin;XIA Menglu;LU Yanbin(Institute of Sea Food,Zhejiang Gongshang University,Hangzhou 310012;State Key Laboratory of Aquatic Products Processing of Zhejiang Province,Hangzhou 310012)
出处
《分析试验室》
CAS
CSCD
北大核心
2021年第1期75-80,共6页
Chinese Journal of Analysis Laboratory
基金
浙江省公益性科技计划项目(LGN18C200015)资助。
关键词
铜藻
膳食纤维
可食用膜
气相色谱-质谱联用
Sargassum horneri
dietary fiber
edible film
gas chromatography-mass spectrography
