摘要
以鸡胸肉、木瓜蛋白酶和葡萄糖为原料建立热反应体系,借助气相色谱-质谱联用仪和全自动氨基酸分析仪,研究热反应过程鸡肉酶解液呈味物质的变化。结果表明:随着加热时间延长游离氨基酸和呈味氨基酸含量均显著增加(P<0.05),其中苦味氨基酸占主导。实验中共检测出66种挥发性化合物,对照组中检测出37种,热反应组分别检测出44、51、52种,包括醛类25种、烷烃类7种、酮类6种、醇类8种、酸类13种、杂环类1种、芳香类2种、酯类3种、烯烃类1种;其中共有成分24种。挥发性化合物含量随热反应时间延长而增加,90 min时达到最大值,即鸡肉酶解液在热反应条件下更易产生挥发性化合物。
In this study,a thermal reaction model system consisting of papain hydrolysate of chicken breast and glucosewas built and used to investigate the change of taste components during the reaction process through analysis by gaschromatography-mass spectrometry(GC-MS)and using an automatic amino acid analyzer.The results indicated that withthe increase in heating time,the contents of free amino acids and taste-active amino acids increased significantly(P<0.05),with bitter amino acids being the dominant ones.A total of66volatile compounds including25aldehydes,7alkanes,6ketones,8alchols,13acids,1heterocyclic compound,2aromatics,3esters and1alkene compound were detected,37of which were detected in the control group(not heated),and44,51and52of which were detected at different reactiontimes of30,60and90min,respectively.Twenty-four volatile compounds were common to these four samples.The contentof volatile compounds increased with increasing reaction time,reaching a maximum at90min.In conclusion,volatilecompounds could be more easily produced from chicken enzymatic hydrolysate under thermal reaction conditions.
作者
侯佰慧
夏杨毅
周涛
张维悦
HOU Baihui;XIA Yangyi;ZHOU Tao;ZHANG Weiyue(College of Food Science, Southwest University, Chongqing 400715, China;Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第14期175-180,共6页
Food Science
基金
四川省科技支撑计划项目(12ZC2439)
公益性行业(农业)科研专项(201303082-7)
关键词
酶解液
鸡汤
热反应
氨基酸
风味
enzymatic hydrolysate
chicken soup
thermal reaction
amino acids
volatile flavor compounds
作者简介
侯佰慧（1991—），女，硕士研究生，研究方向为食品科学。E-mail：1580505029@qq.com;夏杨毅（1970—），男，副教授，博士，研究方向为食品加工过程质量与安全控制。E-mail：2658355128@qq.com
