鸡肉味风味基料中蛋白黑素的初步分析  

Preliminary Analysis of Melanoidin in Chicken Flavor Matrix

作　　者：郑捷[1] 刘学勤[1] 柳亚静[1] 刘东岳[1] 曹蓓[1] 石龙贵[1] 刘安军[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：《食品科学》2012年第11期66-69,共4页Food Science

基　　金：天津市农业科技成果转化与推广项目(201002090);天津市科技成果转化及产业化推进计划项目(09ZHXHNC04900);天津东丽科委科技成果转化项目(2010301;2010303)

摘　　要：利用鸡骨架酶解液为原料,通过美拉德反应制备鸡肉味风味基料。通过大小排阻高压液相色谱对鸡肉味风味基料中的蛋白黑素进行分子质量(Mw)分析,发现其大小约为11561.1D;对使用0.2mol/L和0.5mol/L NaCl溶液洗脱出的蛋白黑素进行傅里叶变换红外光谱分析,鉴定出部分C-H、C=O以及C-N等吸收峰,说明蛋白黑素是一类复杂的有机化合物,可能由氨基酸复合物聚合、交联和美拉德反应的早期阶段的糖降解产物形成的,具体结构仍需深入研究。Chicken bone hydrolysate was used to prepare chicken flavor matrix via Maillard reaction in this work. The molecular weight of melanoidin in the prepared flavor matrix was determined to be approximately 11561.1 D by size-exclusion highperformance liquid chromatography（HPSEC）. The FT-IR results revealed that melanoidin fractions separated by 0.2 mol/L and 0.5 mol/L NaC1 solutions had characteristic absorption peaks of C--H, C=O and C-N, suggesting that melanoidin in chicken flavor matrix was organic compound formed by polymerization and cross-linking of amino acid mixtures and degraded products in an early stage of Maillard reaction. The structure of melanoidin needs to be further investigated.

关 键 词：鸡骨架 酶解物 蛋白黑素 大小排阻高压液相色谱 傅里叶变换红外光谱 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]