美拉德反应制备鲍鱼脏器肽呈味基料及其抗氧化活性研究  

Antioxidant activity of taste components from abalone viscera peptides prepared by Maillard reaction

作　　者：乔路[1,2] 周大勇[1,2] 李秀玲[3] 王宏海 

机构地区：[1]大连工业大学海洋食品教育部工程研究中心,辽宁大连116034 [2]大连工业大学农业部农产品加工技术研发贝类专业分中心,辽宁大连116034 [3]中科院大连化学物理研究所,辽宁大连116023 [4]浙江工商大学水产品加工研究所,浙江杭州310035

出　　处：《大连工业大学学报》2011年第6期407-411,共5页Journal of Dalian Polytechnic University

基　　金：国家高技术研究发展计划(863计划)项目(2011AA100803);辽宁省重点实验室项目(2008403003);辽宁省教育厅科学技术研究项目(2009A082);大连市科技攻关技术项目(2009B12NC014)

摘　　要：采用美拉德反应处理皱纹盘鲍脏器肽制备呈味基料,并通过感官评定实验及体外抗氧化实验评价了美拉德反应处理对鲍鱼脏器肽风味及抗氧化活性的影响。结果表明,鲍鱼脏器肽经美拉德反应处理后,鲜味增加,腥、苦等不良口味下降,总体风味得到显著提升。与反应前相比,美拉德反应产物的DPPH自由基清除活性增强百倍,而羟自由基清除活性及还原活性也增强数十倍。The peptides prepared from abalone（Haliotis discus hannai Ino） viscera were treated by Maillard reaction to produce taste component.The peptides and their Maillard reaction products were tested by sensory evaluation experiment and antioxidant assay in vitro.Results showed that Maillard reaction could increase umami flavor but decrease fishy and bitter flavor,and then significantly enhance the overall taste of the abalone viscera peptides.After Maillard reaction,the DPPH radical scavenging activity was increased about a hundred fold,and the hydroxyl radical scavenging activity and the reducing capacity was increased tens of times.

关 键 词：鲍鱼脏器 肽 美拉德反应 感官评定 抗氧化 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]