热诱导南极磷虾特征风味形成作用机制研究

The Antarctic krill industry is developing rapidly, and shrimp powder is one of the important products. Thermal processing is an important step in the industrial production of Antarctic krill powder. Flavor is one of the important indicators affecting the quality of Antarctic krill powder. Although some studies have reported the detection of flavor substances in krill products, the interaction, formation regularity and taste mechanism of the characteristic flavor substances of Antarctic krill have yet to be further explored. This topic analyzes the composition of the characteristic flavor of Antarctic krill and establishes a fingerprint; based on the molecular sensory, the flavor recombinant is constructed to evaluate the effect of the compound on the flavor, and the combination code of the characteristic flavor concentration is determined. The protein denaturation and lipid oxidative degradation products were analyzed by high resolution mass spectrometry, HS-SPME-GC×GC/TOFMS method, and the distribution of precursors and intermediates was analyzed to study the effects of protein denaturation and lipid oxidative degradation on flavor formation. The molecular structure is used to construct the receptor structure, and the molecular state, energy change, analytical decision-making step, analytical fracture configuration, and the binding strength between the ligand and the receptor are calculated by means of quantum mechanics. Techniques such as mass spectrometry clarify the binding sites and mechanisms of flavor formation and provide a theoretical basis for their processing.

南极磷虾产业发展迅速，虾粉是重要的产品之一。热加工是南极磷虾粉工业化生产的重要步骤。风味是影响南极磷虾粉品质的重要指标之一。尽管一些研究报道了磷虾产品风味物质的检测，但是南极磷虾特征风味物质之间的相互作用、形成规律和呈味机制尚待进一步探讨。本课题解析南极磷虾特征风味物质组成并建立指纹图谱；以分子感官为出发点，构建风味重组体评估化合物对风味的影响，确定特征风味物质浓度的组合代码。通过高分辨质谱、HS-SPME-GC×GC/TOFMS法等方法解析蛋白质变性和脂质氧化降解产物，分析前体物质、中间产物分布，研究蛋白质变性和脂质氧化降解对风味生成的影响。采用分子模拟构建受体结构，借助量子力学研究滋味形成过程分子状态、能量变化、分析决速步骤、解析断裂构型，并通过结合能计算配体与受体之间的结合强弱；结串联质谱等技术阐明风味形成的结合位点及机理，为其加工提供理论依据。

作为地球上最大的单体生物资源，南极磷虾产业发展迅速，热加工是南极磷虾工业化生产的重要工艺步骤。本课题解析了南极磷虾特征风味物质组成并建立指纹图谱；以分子感官为出发点，解析南极磷虾特征滋味物质组成，确定关键滋味活性化合物的组合代码；选择TAV大于0.1的所有基本滋味化合物，在其“自然的”浓度下构建滋味重组模型，通过电子舌、风味剖析图比较滋味重组模型与天然水提取液的呈味差异，验证基本滋味化合物对虾特征滋味的模拟效果；构建了风味重组体评估化合物对风味的影响，确定特征风味物质浓度的组合代码，为南极磷虾调味品的开发及精深加工提供理论依据；通过高分辨质谱等方法从蛋白质降解的角度分析滋味组分的形成途径，热诱导南极磷虾中含有DQVLLSGVQGIT、EDPIVP和EDPLVP等多肽，热诱导使肽链发生断裂，氨基酸容易在E、A和R等位点断裂；选择关键断裂位点NA、NE和ND构建二肽模型，利用高斯计算进行二面角优化，反应物和产物的结构优化，过渡态的搜索以及内禀反应坐标计算；从脂肪氧化降解的角度分析推断了关键风味化合物壬醛和1-辛烯-3-醇的形成路径；通过非靶向代谢物组学分析了热诱导前后南极磷虾中的差异代谢物，并推测滋味化合物的形成可能与氨基酸代谢有关，阐明了其风味形成机理，为南极磷虾产品加工提供了理论指导。