美拉德反应制备烧烤型虾味香精及气质联用分析  

Preparation of Barbecue Shrimp Essence by Maillard Reaction and its Analysis by GC-MS

作　　者：刘安军[1] 魏灵娜[1] 曹东旭[1] 刘娟娟[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2009年第6期674-677,680,共5页Modern Food Science and Technology

摘　　要：本文研究利用熏制虾头酶解产物为原料,添加一些氨基酸和还原糖进行美拉德反应,通过单因素和正交实验确定烧烤型虾香味反应体系所需的最佳物质配比及反应条件。研究表明美拉德反应的最佳条件为温度110℃,反应时间30min,pH值7.0,m(木糖):m(葡萄糖)=1:3,糖的总添加量为6%,m(甘氨酸):m(谷氨酸)=1:4,氨基酸的总添加量为2%,得到的反应液为红褐色,澄清透明,烧烤味浓郁,虾味鲜美,并对其进行了GC-MS定性分析,共鉴定出51种香味物质对其风味有较大贡献。Using hydrolyzate of smoked prawn head, barbecue shrimp essence was made by Maillard reaction with some amino acid and reducing Sugar. The best reaction conditions were determined as follows： temperature 110℃, the time 30min, pH7.0, Xylose-glucose mass ratio1：3, sugar dosage 6%, Glycine-glutamate mass ratio 1：4, and amino acid dosage 2%, under which the reaction solution was Reddish-brown, clarify transparency, rich in barbecue flavor and had delicious shrimp taste. A qualitative analysis of GC-MS showed that 51 kinds of flavor had greater contribution to the babecue shrimp essence.

关 键 词：虾头 烟熏 酶解作用 美拉德反应 虾味香精 气质联用 

分 类 号：TS264.3[轻工技术与工程—发酵工程]