含硫氨基酸美拉德反应在金华火腿挥发性风味物质形成中的作用  

Analysis of Volatile Flavor Compounds in Jinhua Ham as Maillard Reaction Products of Sulfur-containing Amino Acids

作　　者：赵景丽[1] 赵改名[1] 柳艳霞[1] 田玮[1] 张建威[1] 胡东华[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2013年第19期23-26,共4页Food Science

基　　金：国家自然科学基金项目(30972129)

摘　　要：通过固相微萃取技术(SPME)气相色谱-串联质谱(GC-MS)分析葡萄糖分别与蛋氨酸、半胱氨酸在金华火腿成熟条件下的反应产物。结果表明:蛋氨酸和半胱氨酸参与的美拉德反应分别有10种和7种挥发性产物属于金华火腿的风味物质。其中含硫化合物主要由蛋氨酸反应产生,表明含硫氨基酸尤其是蛋氨酸美拉德反应产生的挥发性物质对金华火腿独特风味的形成具有重要贡献。The Maillard reaction products of glucose with the sulfur-containing amino acids methionine or cysteine under the ripening conditions of Jinhun ham were analyzed by SPME-GC-MS. The results showed that 10 and 7 volatile compounds contributing to the flavor of Jinhuan ham were formed from the Maillard reactions of methionine and cysteine, respectively. The identified sulfur-containing compounds were produced mainly from methionine, demonstrating the important contribution of volatile compounds generated from the Maillard reaction of sulfur-containing amino acids, especially methionine, to the unique flavor of Jinhua ham.

关 键 词：金华火腿 含硫氨基酸 美拉德反应 气相色谱-串联质谱 挥发性产物 蛋氨酸 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]