摘要
以鸡骨酶解液和木糖进行美拉德反应,研究不同温度下鸡骨酶解液-木糖美拉德反应产物光谱特性和挥发性风味成分的变化规律。结果表明,随着温度的增加,鸡骨酶解液美拉德反应产物褐变程度增加,中间产物的生成与荧光光谱具有很好的一致性;鸡骨酶解液美拉德反应产物中醛酮酯类化合物增加,且鉴定出酸类物质和杂环类化合物,其中3-乙基呋喃、2,6-甲基吡嗪等杂环类化合物对产物整体肉香风味形成有着重要的贡献。
Maillard reaction products from xylose-chicken bone hydrolysate system were prepared to investigate the effect of temperature on their spectral characteristics and volatile compounds. Along with the heating,the increases in the absorption and fluorescent intensity were observed. Compared with the control,the types and contents of aldehydes,ketones and esters in maillard reaction products were increased. The heterocyclic compounds were also detected in maillard reaction products. 3-ethylfuran and 2,6-dimethylpyrazine might contribute to the flavour formation of the products.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第8期127-132,共6页
Food and Fermentation Industries
基金
浙江省公益技术研究农业项目(2013c32035)
浙江省访问学者项目(FX2012148)
浙江省大学生新苗人才计划(2014R454002)
高职食品类专业科研优势提升人才培养质量的实践与探索(SH-023)
关键词
鸡骨酶解液
美拉德反应
光谱特性
挥发性风味成分
chicken bone hydrolysates
Maillard reaction
spectralcharacteristics
volatile compounds
作者简介
硕士，高级工程师（本文通讯作者，E-mail：zxj75719@163．com）。
