热反应型芝麻香精的制备及成分分析研究  

Preparation of Sesame Flavor by Means of Thermal Reaction and Component Analysis

作　　者：陈文伟[1] 黄光荣[1] 贾振宝[1] 洪瑶[1] 何秀丽[1] 

机构地区：[1]中国计量学院生命科学学院,杭州310018

出　　处：《食品工业》2013年第10期40-43,共4页The Food Industry

基　　金：浙江省重大科技攻关项目(2006C12103)

摘　　要：研究了以芝麻粕为原料,通过热反应技术在非水反应体系中制备得到具有烤芝麻特征香味的反应型芝麻香精。结果表明,热反应型芝麻香精的最佳配方为:芝麻粕水解物10 g,氨基酸4.5 g(谷氨酸2.25 g,精氨酸2.25 g),葡萄糖1.25 g,芝麻油60 g;最佳热反应条件为:120℃,热反应60 min。通过GC-MS检测热反应型芝麻香精的香味成分,发现反应型芝麻香精的挥发性成分有42种,主要呈香成分为吡嗪类、噻唑类、噻吩类、吡喃类等化合物。Prepared sesame flavor with the method of hydrolyzing sesame cake and thermal reaction. The optimal formula was： hydrolysate of sesame cake 10 g, amino acid 4.5 g （glutamic acid 2.25 g, arginine 2.25 g）, glucose 1.25 g, sesame oil 60 g; While the optimum process conditions were as follows： temperature 120 ℃, time 60 min. With gas chromatography/mass spectrometry （GC-MS）, the flavor was analyzed and 42 kinds of volatile compound were identified, most of which as flavor donor were pyrazine, thiazole, thiophene and pyran.

关 键 词：芝麻粕 芝麻香精 热反应 

分 类 号：TS264.3[轻工技术与工程—发酵工程]