响应面优化鲐鱼头酶解液Maillard反应条件及其产物挥发性风味物质分析  

Response Surface Optimization of Maillard Reaction Conditions and Analysis of Volatile Flavor Compounds of MRPs Derived from the Hydrolysate of Pneumatophorus Japonicns Heads

作　　者：徐大伦[1,2] 束玉珍[2] 杨文鸽[2] 楼乔明[2] 薛长湖[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]宁波大学海洋学院,浙江宁波315211

出　　处：《中国食品学报》2013年第7期101-109,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省教育厅学科带头人培养专项(2008932);宁波市重大科技攻关项目(2012C10001)

摘　　要：以鲐鱼头酶解液为原料,通过响应面法研究木糖添加量、反应温度和时间对鲐鱼头酶解液美拉德反应产物(MRPs)感官的影响。用GC-MS分离鉴定MRPs中的挥发性风味物质,结果表明:鲐鱼头酶解液Maillard反应条件是:木糖、甘氨酸、姜汁添加量分别为2.5%、1.6%和10%,117℃反应55 min。经GC-MS分析鉴定,MRPs共含73种挥发性物质,其中2-乙基呋喃、2-戊基呋喃、ω-庚醛、(Z)4-庚烯醛、(E)-2-辛烯醛、(E,E)-2,4-癸二烯醛、4-乙基苯甲醛、3-乙基苯酚、4-戊基苯酚、苯并噻唑、4-甲基噻唑和二甲基三硫化物等化合物对MRPs的风味有重要贡献。Using the enzymolysis from pneumatophorus japonicns head as raw material, the effects of xylose additives, reaction time and temperature on the sensory evaluation of Maillard reaction products （MRPs） were determined by response surface method. Then the volatile flavor components of MRPs were isolated and identified by GC-MS. The resuits showed that the optimum conditions of Maillard reaction were as follows： xylose 2.5%, Gly 1.6%, ginger pop 10%, at 117 % for 55 min. 73 kinds of volatile flavor component were obtained, in which 2-ethyl furan, 2-pentyl furan, ω- Heptaldehyde, （Z）-4-Heptenal, （E）-2 -Octenal, （E, E ） -2,4 -Decadienal, 4-Ethylbenzaldehyde, 3-ethyl-Phenol, 4-pentyl - phenol, Benzothiazole, 4-Methyhhiazole, Dimethyl trisulfide had an important contribution to the MRPs flavor.

关 键 词：鲐鱼头 酶解液 MAILLARD反应 GC—MS 挥发性风味物质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]