非水相中热反应型花生香精的制备  

Preparation of thermal- reactive peanut essence in nonaqueous system

作　　者：陈文伟[1] 黄光荣[1] 贾振宝[1] 洪瑶[1] 

机构地区：[1]中国计量学院生命科学学院,杭州310018

出　　处：《中国油脂》2013年第12期67-71,共5页China Oils and Fats

基　　金：浙江省重大科技攻关项目(2006C12103)

摘　　要：研究了以花生粕酶解物为原料,在非水反应体系中通过热反应技术制备得到具有花生特征香味的热反应型花生香精。结果表明,热反应型花生香精的最佳配方(配方中的配料均以花生粕酶解物的质量计)为:复合氨基酸(天冬氨酸、甘氨酸、谷氨酸质量比为1∶1∶1)用量8.5%,硫胺素用量1.0%,葡萄糖用量2.5%,花生油用量90%;最佳热反应条件为:反应温度135℃,反应时间1 h;利用电子鼻进行热反应型花生香精的检测,并通过GC-MS检测出热反应型花生香精的挥发性成分主要有35种,主要呈香成分为吡嗪类、噻唑类、吡喃类化合物。The thermal - reactive peanut essence with typical peanut flavor was prepared from penut meal hydrolysate by thermal reaction in nonaqueous system. The results showed that the optimal formula （ based on the mass of the peanut meal hydrolysate） of thermal - reactive peanut essence were as follows ： compound amino acid （ mass ratio of aspartic acid, glycine and glutamic acid 1 ： 1：1 ） dosage 8.5% , thia- mine dosage 1.0% , glucose dosage 2.5%, peanut oil dosage 90% ; the optimal thermal reaction condi- tions were as follows： reaction temperature 135 ~C, reaction time 1 h;the peanut essence was tested by electronic nose, and thirty - five kinds of volatile components were identified by GC - MS, and the main aroma components were pyrazine, thiazole and pyran compounds.

关 键 词：花生粕 花生香精 热反应 电子鼻 

分 类 号：TS264.3[轻工技术与工程—发酵工程]