Maillard反应生成烤鱼味香精的研究  

Studies on the synthesis of grill fish flavor essence through maillard reaction

作　　者：杨青[1] 张志翔[1] 李丹[1] 官庭辉[1] 万端极[1] 

机构地区：[1]湖北工业大学化学与环境工程学院,武汉430068

出　　处：《中国调味品》2011年第3期49-51,76,共4页China Condiment

摘　　要：研究以鱼废料通过酶解制得的低聚肽为主要原料,结合香菇精及其它前体物质通过Maillard反应制备烤鱼风味料。结果表明:在10 g低聚肽,1.5 g精氨酸,0.5 g维生素C,2.0 g木糖的100 mL反应液中,添加3.5 mL香菇精,在pH7.0,120℃,55 min的条件下可形成理想烤鱼味香精。The production of grill fish flavor essence from oligopeptide , produeted by hydrolysis technique from fish waster, lenthionine and other cursors through Maillard reaction was studied in the experiment. And the results showed that the idea grill fish flavor essence could be synthesized in pH 7.0 for 55 minutes at 120℃ in the presence of 10 g oligopeptide, 1.5 g arginine,0.5 g Vitamin C, 2.0 g xylose and 3.5 mL lenthionine.

关 键 词：低聚肽 MAILLARD反应 烤鱼味香精 

分 类 号：TS264.3[轻工技术与工程—发酵工程]