氨基酸源对热反应牛肉香精中氯丙醇形成的影响

doi:10.7506/spkx1002-6630-201701003

食品科学

氨基酸源对热反应牛肉香精中氯丙醇形成的影响

黄明泉，夏艳秋，李娟，邹青青，孙宝国，张玉玉

北京工商大学食品学院，北京市食品风味化学重点实验室，北京食品营养与人类健康高精尖创新中心，食品质量与安全北京实验室，北京 100048

出版日期:2017-01-15 发布日期:2017-01-16

Effects of Different Amino Acid Sources on the Formation of Chloropropanols in Thermo-Reaction Beef Flavorings

HUANG Mingquan, XIA Yanqiu, LI Juan, ZOU Qingqing, SUN Baoguo, ZHANG Yuyu

Beijing Key Laboratory of Flavor Chemistry, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China

Online:2017-01-15 Published:2017-01-16

摘要/Abstract

摘要： 采用气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）仪对热反应牛肉香精及其原料中的氯丙醇进行了分析，并通过单因素试验考察了水解植物蛋白（hydrolyzed vegetable protein，HVP）液、酵母浸膏、VB1、牛肉酶解物、半胱氨酸、谷氨酸、牛骨素、甘氨酸和丙氨酸等原料对热反应牛肉香精中3-氯-1,2-丙二醇（3-chloro-1,2-propanediol，3-MCPD）生成的影响。结果发现，4 种氯丙醇中3-MCPD是牛肉香精的主要污染物，且牛肉香精原料中都含有一定量的3-MCPD；牛肉香精原料中所检测的各种氨基酸源对3-MCPD的含量均有显著影响。

关键词: 热反应牛肉香精, 氯丙醇, 氨基酸源, 气相色谱-质谱联用仪

Abstract: In this research, gas chromatography-mass spectrometry (GC-MS) was used to analyze chloropropanols in
thermo-reaction beef flavorings and the substrates from which they were produced. The effects of different substrates
hydrolyzed vegetable protein (HVP), yeast extract, vitamin B1, beef hydrolysates, cysteine, glutamic acid, prime bovine
bone, glycine, and alanine on the formation of 3-chloro-1,2-propanediol (3-MCPD) were investigated by one–factor-at-atime
approach. Our results showed that among four chloropropanols, 3-MCPD was the major pollutant in the beef flavorings.
Moreover, all the substrates investigated contained a certain amount of 3-MCPD as well. The formation of 3-MCPD was
influenced significantly by all these amino acid sources.

Key words: thermo-reaction beef flavorings, chloropropanols, amino acids, gas chromatography-mass spectrometry

中图分类号:

TS207.3

黄明泉，夏艳秋，李娟，邹青青，孙宝国，张玉玉. 氨基酸源对热反应牛肉香精中氯丙醇形成的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201701003.

HUANG Mingquan, XIA Yanqiu, LI Juan, ZOU Qingqing, SUN Baoguo, ZHANG Yuyu. Effects of Different Amino Acid Sources on the Formation of Chloropropanols in Thermo-Reaction Beef Flavorings[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201701003.

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氨基酸源对热反应牛肉香精中氯丙醇形成的影响

Effects of Different Amino Acid Sources on the Formation of Chloropropanols in Thermo-Reaction Beef Flavorings

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