“氧化鸡脂-半胱氨酸”反应体系的肉香味物质及其形成机制  

Meaty Flavors Derived from a Reaction System Consisting of Oxidized Chicken Fat and Cysteine and Formation Mechanisms

作　　者：靳林溪[1] 潘翠芳[1] 王石[1] 谢建春[1] 孙宝国[1] 

机构地区：[1]北京市食品风味化学重点实验室,北京工商大学,北京100048

出　　处：《食品科学》2011年第19期1-6,共6页Food Science

基　　金：国家自然科学基金项目(31171755);“十二五”国家科技支撑计划项目(2011BAD23B01);北京市教育委员会科研基地-科技创新平台项目(201149);北京工商大学研究生科研学术创新基金项目

摘　　要：采用控制氧化工艺制备氧化鸡脂。以"氧化鸡脂-半胱氨酸"为模型反应,选择较佳的反应温度和时间制备出有肉香风味的热反应产物。固相微萃取/气-质联机分析,通过保留指数、谱库检索定性,以1,2-二氯苯为标准物定量,共鉴定出4 2种肉香味成分,包括含硫类、吡啶类、醛类、酮类、醇类、呋喃类等,含量最高的为2-戊基呋喃,其次为2-戊基吡啶、壬醛、5-甲基-2(5H)-噻吩酮、2-戊基-2-环戊烯-酮。与"单纯半胱氨酸"、"单纯氧化鸡脂"体系对照探讨肉香味的形成机制,得出"氧化鸡脂-半胱氨酸"体系中半胱氨酸降解及脂肪氧化降解均受到了一定程度抑制,但经美拉德反应生成2-戊基吡啶、2-戊基噻吩等杂环香味物质,使热反应产物挥发性组成趋于较佳的肉香味。Oxidized chicken fat was prepared based on controlled oxidization.After the optimal reaction temperature and time were selected,meaty flavor products were obtained by thermal reaction between cysteine and oxidized chicken fat and analyzed by solid-phase micro-extraction and gas chromatography-mass spectrometry（GC-MS）.Through retention index alignment with the NIST08 library,42 flavor compounds including sulfur compounds,pyridines,aliphic aldehydes,ketones,alcohols and furans were identified in the reaction products.Using 1,2-dichloro-benzene as the standard,2-pentylfuran was qualified as the most abundant,followed by 2-pentylpyridine,nonanal,5-methyl-2（5H）-thiophenone and 2-pentyl-2-cyclopenten-1-one.Compared with the controls（oxidized chicken fat with or without cysteine）,cysteine degradation and fat oxidation in the oxidized chicken fat with cysteine were both inhibited;whereas,new heterocyclic flavor compounds such as 2-pentylpyridine and 2-pentylthiophene resulting from the Maillard reaction were achieved to reveal the desired meaty flavor.

关 键 词：氧化鸡脂 半胱氨酸 肉香味 固相微萃取 形成机制 2-戊基吡啶 2-戊基噻吩 

分 类 号：R151.3[医药卫生—营养与食品卫生学]