蚕蛹酶解液美拉德反应产物的制备和风味成分分析  

Study on preparation and volatile flavor compounds of the product by Maillard reaction from silkworm Pupa hydrolysates

作　　者：鲁珍[1] 穆利霞[1] 刘军[1] 邹宇晓[1] 廖森泰[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工重点实验室,广东广州510610

出　　处：《食品与发酵工业》2013年第4期119-124,共6页Food and Fermentation Industries

基　　金：省部产学研结合项目"现代农业食品加工关键技术集成创新与示范"(2011A090200078);现代农业产业技术体系建设专项(财教[2008]370号)

摘　　要：测定了蚕蛹酶解液的各项指标,从而确定了选用8 h的酶解产物作为Maillard反应的前体物质。同时采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)分析技术研究了蚕蛹蛋白酶解液美拉德反应产物肉味香精的风味成分,共鉴定出46种风味化合物,包括醛酮类11种(5.96%)、吡嗪类5种(16.39%)、噻唑类8种(45.13%)、呋喃类化合物4种(13.31%)、酸类6种(14.66%)及其他化合物11种(4.54%)。其中噻唑类、吡嗪类、酸类及含硫化合物是Maillard反应产物的重要挥发性成分。Various indicators of the silkworm pupa hydrolysates were determined in this research. The 8h hydrolysates were selected as the best precursor substance for the Maillard reaction. Volatile flavor compounds of the product by Maillard reaction from silkworm Pupa hydrolysates were analyzed by headspace solid phasemicroextraction （HS- SPME） combined with GC-MS. The results indicated that total 46 volatile flavor compounds were identified including aldehydes and kentons （11 kinds）, pyrazines （5 kinds）, thiazoles （8 kinds）, furans （4 kinds）, acids （6 kinds） and other compounds （11 kinds）, accounting for 5.96%, 4.54%, 45.13%, 13.31%, 14.66% and 16.39% of the total amount of volatile compounds, respectively. Among these compounds, thiazoles, pyrazines, acids, furans were the important flavor compounds in the product of Maillard reaction

关 键 词：蚕蛹酶解产物 肉味香精 气质分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]