摘要
采用罗非鱼肉酶解液作为原料,研究得到利用油浴设备进行美拉德反应的最佳工艺参数。通过氨基酸分析得到产物的游离氨基酸组成。产物经乙醚提取进行了气质联用仪分析鉴定。结果表明,反应的最佳条件为:温度120℃,时间45min,pH8.5,还原糖∶氨基酸为1∶1。最佳反应产物中游离氨基酸含量较高的为谷氨酸、色氨酸、苯丙氨酸、亮氨酸、精氨酸、缬氨酸等。产物通过气质联用分析鉴定出了一些对风味有突出贡献的风味物质。
The optimum technology parameters of Maillard reaction using the hydrolysate of tilapia meat by oil bath were obtained in this paper. Free amino acid composition of Maillard reaction products was analyzed and the extracts of the products with ether were separated and identified by GC- MS. The optimal condition of Maillard reaction was concluded that temperature 120℃, reaction time 45min, reaction pH 8.5 and the proportion of reducing sugars and L-glutamic acid was 1：1.The main compositions of free amino acid of the optimal Maillard reaction products were Glu, Ser, Phe, Leu, Arg and Val, etc. The main chemical components of the products were also detected.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第9期117-119,123,共4页
Science and Technology of Food Industry
关键词
酶解
美拉德反应
工艺
香料
enzymatic hydrolysis
Maillard reaction
technology
flavor
作者简介
黄国宏（1972-）,男,讲师,主要从事食品加工与保藏的研究.
