美拉德反应制备酱牛肉香精的挥发性成分分析  

Analysis of Volatile Compounds in Sauced Beef Essence Prepared by Maillard Reaction

作　　者：綦艳梅[1] 孙金沅[1] 陈海涛[1] 孙宝国[1] 徐晓兰[1] 张宁[1] 黄明泉[1] 

机构地区：[1]北京工商大学食品学院,北京100048

出　　处：《食品科学》2012年第8期199-202,共4页Food Science

基　　金：北京市教育委员会科技计划面上项目(KM200910011003)

摘　　要：以牛肉酶解产物为原料,添加适量氨基酸和还原糖进行酱牛肉香精的美拉德模拟反应,得到黄褐色、酱香浓郁、肉感饱满、回味悠长的反应液,采用同时蒸馏萃取并结合气相色谱-质谱联用技术对所得的反应液进行分析。结果共鉴定出64种挥发性香味成分,其中苯甲醛、苯乙醛、茴香脑、γ-萜品烯、5-甲基-2-噻吩甲醛等醛类、萜烯类及含氮含硫化合物对该酱牛肉香精特征风味的形成具有十分重要的作用。Beef hydrolysate was prepared with flavorzyme and used to further prepare sauced beef essence via simulated Maillard reaction with both amino acids and reducing sugars.Sauced beef essence was formed after the reaction in solution,which was yellowish-brown and had a full meaty taste and a persistent aftertaste.The essence was analyzed by simultaneous distillation extraction and gas chromatography-mass spectrometry.A total of 64 kinds of volatile compounds were identified.Benzaldehyde,benzeneacetaldehyde,γ-terpinene,1-methoxy-4-（1-propenyl）-benzene,and 5-methyl-2-thiophenecarboxaldehyde were the compounds responsible for the characteristic flavor of sauced beef essence.

关 键 词：酱牛肉香精 美拉德反应 同时蒸馏萃取 气相色谱-质谱联用 

分 类 号：TS207.3[轻工技术与工程—食品科学]