中文摘要：

为了研究不同干燥方式对中国对虾风味组分的影响,该文采用热风（温度：（50±2）℃,风速：1.5 m/s,时间：8 h）、冷风（温度：18~20℃,风速：1.5 m/s,时间：56 h）、微波真空（功率500 W,真空度70 kPa,时间：40 min）、微波真空-冷风联合（先温度为18~20℃,时间27h的冷风干燥,后功率500 W,真空度70 kPa,时间10 min的微波真空干燥）4种干燥方式对其干制品的游离氨基酸组成、呈味核苷酸、等鲜量以及挥发性成分进行研究。结果表明,热风干燥后的中国对虾总游离氨基酸质量分数为63.31 mg/g,相对于对照组鲜虾（72.04 mg/g）有明显损失（P〈0.05）;呈味核苷酸质量分数为7.9 mg/g,较对照组（9.05 mg/g）损失严重（P〈0.05）;其等鲜量（127 g/（100 g））较鲜虾（180 g/（100 g））显著降低（P〈0.05）;对虾产生以烤肉香味和海鲜风味为主的挥发性成分。冷风干燥使中国对虾总游离氨基酸质量分数较对照组损失偏大,其值为63.70 mg/g（P〈0.05）;等鲜量（155（g/100 g））损失较大（P〈0.05）;挥发性成分以烃类化合物为主,风味较寡淡。微波真空干燥后的中国对虾呈味核苷酸和等鲜量分别为9.17 mg/g和176 g/（100 g）,总游离氨基酸质量分数较对照组损失较严重,为55.81 mg/g（P〈0.05）;挥发性成分以肉香味和烤香味为主。微波真空-冷风联合干燥后的中国对虾呈味核苷酸含量最高,其值是9.90 mg/g;等鲜量值为189 g/（100 g）,相对于鲜虾有所提高（P〈0.05）;总游离氨基酸质量分数为62.84 mg/g呈现降低（P〈0.05）;产生以烤肉香味和海鲜风味为主的挥发性成分。因此,微波真空-冷风联合干燥方式对中国对虾风味变化影响最小,是一种具有发展前景的干燥方式。

英文摘要：

In order to study the flavor components of Chinese Shrimps（Fenneropenaeus Chinensis） with different drying methods,dried products were prepared by different drying methods in this paper.The methods included hot air（temperature：（50±2）°C,wind speed：1.5 m/s,time：8 h）,cold air（temperature：18-20°C,wind speed：1.5 m/s,time：56 h）,microwave vacuum（power：500 W,vacuum：70 kPa,time：40 min） and microwave vacuum united with cold air（first the cold air drying with the temperature of 18-20°C,the wind speed of 1.5 m/s,and the time of 27 h,and then the microwave vacuum drying with the power of 500 W,the vacuum of 70 kPa and the time of 10 min）.The total free amino acid compositions,flavor nucleotides,equivalent umami concentrations and volatile components were determined in this paper.The results showed that the total free amino acid content of Chinese Shrimps was 63.31 mg/g after hot air drying,which was lower than the fresh shrimp（72.04 mg/g）（P0.05）.The mass fraction of flavor nucleotides of the shrimps after hot air drying was 7.9 mg/g,which was a serious loss on mass fraction of flavor nucleotides compared to the control,and the value of the control was 9.05 mg/g（P0.05）.The equivalent umami concentration of shrimps after hot air drying was the lowest among 4 drying methods,and the value was 127 g/100 g,which was significantly different from the fresh shrimp（180 g/100 g）（P0.05）.The resulting products presented barbecue and seafood flavor due to their main volatile components after hot air drying.The losses on mass fraction of total free amino acids of Chinese Shrimps made by cold air drying were low,and the values were 63.70（P0.05）,but the equivalent umami concentration after cold air drying was lower than the control,whose value was 155 g/100 g（P0.05）.The volatile constituents after cold air drying were mainly dominated by hydrocarbon compounds,which made dried shrimp flavor insipid.The loss on mass fraction of total free amino acids in dried Chinese Shri