牛骨酶解制备牛肉香精及气质联用分析  

Preparation of Beef Flavors by Enzymatic Hydrolysis of Beef Bone and Analysis of its Component by GC-MS

作　　者：郑捷[1] 刘安军[1] 何立蓉[1] 王莹[1] 赵莹[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》2010年第3期306-310,共5页Modern Food Science and Technology

基　　金：天津市科技支撑计划重点项目(编号08ZCKFNC01000);天津科技大学科学研究基金(编号20080215)

摘　　要：以牛骨为原料,采用正交实验对复合蛋白酶和风味蛋白酶同步水解牛骨蛋白的工艺进行优化。再以水解动物蛋白(HAP)为基料,通过美拉德反应制备牛肉香精。结果表明,牛骨的最适酶解条件是用酶量5000U/g,料液比1:3,酶解温度50℃,酶解时间6h。美拉德反应的最佳时间为3h,在不添加香料的条件下最好。采用固相微萃取技术(SPME)并结合气质联用(GC-MS)检测技术对牛骨美拉德反应液进行分析,共鉴定出68种挥发性风味物质。The enzymatic hydrolysis of beef bone protein by protamex and flavorzyme were optimized by orthogonal experiment. Then the hydrolyzed animal protein （HAP） was used to prepare the beef flavors through Maillard reaction. The results showed that the best hydrolysis parameters were enzyme dosage 5000 U/g, subsrate-liquid ratio 1：3, temperature 50 ℃, and time 6 h. The time of Maillard reaction without spice was 3 h. The products of Maillard reaction of bone were extracted by SPME and then analyzed by GC-MS. Sixty-eight kinds of volatile compounds were identified.

关 键 词：牛骨 酶解 美拉德反应 气质联用 

分 类 号：TS264.3[轻工技术与工程—发酵工程] S482[轻工技术与工程—食品科学与工程]