食品科学

• 工艺技术 • 上一篇    下一篇

草鱼内脏蛋白酶解产物美拉德反应制备调味基料

丛艳君,苘钰婷,易 红   

  1. 北京工商大学食品学院,北京市食品风味化学重点实验室,食品添加剂与配料北京高校工程研究中心,北京 100048
  • 出版日期:2014-11-25 发布日期:2014-12-09
  • 基金资助:

    国家自然科学基金青年科学基金项目(31101236);北京市自然科学基金项目(6132004);
    北京市科技新星计划项目(Z131102000413005)

Preparation of Flavoring Base from Enzymatic Hydrolysate of Visceral Waste Proteins of Grass Carp through Maillard Reaction

CONG Yan-jun, QING Yu-ting, YI Hong   

  1. Beijing Key Laboratory of Food Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and
    Ingredients, School of Food Science, Beijing Technology and Business University, Beijing 100048, China
  • Online:2014-11-25 Published:2014-12-09

摘要:

将草鱼内脏蛋白酶解液与葡萄糖进行美拉德反应后制备出了风味良好的调味基料,最佳反应基本条件为羰氨物质的量比1∶2、反应温度110 ℃、反应时间30 min、反应pH 8。感官评价表明肉香味和鱼香味较强烈。利用气相色谱-嗅闻-质谱联用仪对美拉德反应前后香气化合物成分进行分析,发现经过美拉德反应之后,香气活性化合物明显增多,检测到19 种香气活性化合物,其中包括酮类3 种、醛类3 种、酯类1 种、呋喃类4 种、吡嗪类1 种、噻唑类1 种、萜类2 种、烯类2 种、醚类1 种、酸类1 种。

关键词: 草鱼内脏, 美拉德反应, 风味

Abstract:

Flavoring base with good flavor was prepared from the papain hydrolysate of visceral waste proteins of grass carp
and glucose through Maillard reaction. The optimal reaction conditions were found to be: carbonyl/ammonia molar ratio,
1:2; reaction time, 30 min; temperature, 110 ℃; and pH, 8.0. Gas chromatography-olfactometry mass spectrometry (GC-OMS)
was used to detect aroma compounds before and after the thermal reaction. After the reaction, aroma active compounds
increased obviously. A total of 19 aroma active compounds were detected, including 3 ketones and aldehydes, 1 ester,
4 furan, 1 pyrazine, 1 thiazole , 2 terpenoids, 2 alkenes , 1 ether, and 1 acid.

Key words: grass carp viscera, thermal reaction, flavor

中图分类号: