Maillard反应肉味香精的制备和香味成分的检测  

Preparation of meat flavors by maillard reaction and analysis of flavor compounds

作　　者：李大明[1] 宋焕禄[1] 祖道海[1] 夏玲君[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《食品与机械》2006年第2期69-73,共5页Food and Machinery

摘　　要：以酶解植物蛋白为主要原料,通过与氨基酸和还原糖的Maillard反应制备肉味香精,以正交实验确定最佳配方,并通过固相微萃取技术和气-质联机检测其香味物质。The preparation of meat flavors by Maillard reaction was studied in this paper. The materials of Maillard reaction were E-HVP,amino acid and sugar. Orthogonal design was used to arrange reactions and find the optimized conditions for the system. Flavor compounds were analgsed by SPME and GC-MS.

关 键 词：酶解植物蛋白 美拉德反应 肉味香精 固相微萃取 气-质联机 

分 类 号：TS264.3[轻工技术与工程—发酵工程] TS202.3[轻工技术与工程—食品科学与工程]