利用鳕鱼皮蛋白制备热反应型肉香调味基料的研究  

Study on Preparation of Process Meaty Flavor by Maillard Reaction of Hydrolyzing Pollock Skin Protein

作　　者：孙丽平[1] 汪东风[1] 张莉[1] 徐玮[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《中国海洋大学学报（自然科学版）》2009年第2期249-252,共4页Periodical of Ocean University of China

基　　金：青岛市科技计划项目(08-1-3-45-jch)资助

摘　　要：以复合酶深度水解鳕鱼皮蛋白为主要原料,通过与半胱氨酸和葡萄糖的美拉德反应制得肉香风味,并通过固相微萃取-气相-质谱联用技术检测鉴定出大量的肉香味物质。为鳕鱼皮蛋白水解物制备肉香调味基料提供理论依据。The objective of this study was to produce meaty flavor by Maillard reaction of hydrolyzing Pollock skin protein. The volatile compounds of meaty flavor were isolated by solid-phase microextraction（SPME） and a large number of meaty flavor compounds were identified by GC-MS. The results showed that Pollock skin protein is feasible for producing meaty essence.

关 键 词：鳕鱼皮蛋白复合酶解物 美拉德反应 肉味香料 固相微萃取 气相-质谱联机 

分 类 号：TS201.2[轻工技术与工程—食品科学]