剑麻汁水解液美拉德反应及其产物挥发性成分研究  

The Maillard Reaction of Sisal Hemp Juice Hydrolysate and Its Volatile Composition

作　　者：韩丝银[1] 郭健[2] 纪丽丽[3] 谭少芬[4] 谷长生[4] 宋文东[3] 

机构地区：[1]广东海洋大学食品科技学院湛江524088 [2]浙江海洋学院食品与医药学院舟山316022 [3]浙江海洋学院石化与能源工程学院舟山316022 [4]广东海洋大学理学院湛江524088

出　　处：《食品工业》2014年第3期14-17,共4页The Food Industry

基　　金：广东省自然科学基金(No.S2012020011054)

摘　　要：采用盐酸水解剑麻汁,对其水解液进行美拉德反应,并对其美拉德反应产物的挥发性成分进行了测定。结果表明6 mol/L盐酸与剑麻汁的体积比为4︰1,100℃的条件下水解14 h,剑麻汁的水解度达到16.8%;剑麻汁水解液在pH为7,100℃加热30 min,其美拉德反应褐变程度最强;经气相色谱-质谱联用仪测定,剑麻汁的美拉德反应产物挥发性成分主要包括醇、醛、酮、酸、酯、酚、烯及呋喃8大类,可开发成一种天然的烟草增香剂。Sisal hemp juice was hydrolyzed by muriatic acid, hydrolysate obtained from that would have Maillard reaction, and volatile components of this Maillard reaction products were detected. The results showed that a hydrolysis of sisal hemp juice by muriatic acid 6 moFL, volume ratio of muriatic acid and sisal juice 4 ： 1, hydrolysis in 100 ℃ for 14 h leaded to a degree hydrolysis of 16.8%, The highest browning degree was measured in the hydrolysate at pH 7 after incubation in 100 ℃ for 30 min. Under this condition the volatile components of these Maillard reaction products mainly included 8 categories via the detection of GC-MS, which were alcohol, aldehyde, ketone, acid, ester, phenol, alkene and fiLran, and it can be developed as a natural fumette for tobacco.

关 键 词：剑麻汁 水解液 美拉德反应 挥发性成分 

分 类 号：TS201.2[轻工技术与工程—食品科学]