谷氨酸美拉德反应在金华火腿挥发性风味物质形成中的作用  

The Role of Maillard Reaction about Glutmate in the Generation of Volatile Flavor Compounds of Jinhua Ham

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,郑州450002

出　　处：《中国食品学报》2014年第9期110-115,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(30972129)

摘　　要：为了研究谷氨酸参与美拉德反应在金华火腿挥发性风味物质形成中的作用,模拟金华火腿成熟环境,建立了金华火腿成熟条件下谷氨酸与葡萄糖和乙醛的反应,采用固相微萃取技术(SPME)气相色谱-串联质谱(GC-MS)分析方法研究了挥发性反应产物的组成。结果表明:谷氨酸与葡萄糖、乙醛美拉德反应产物中分别有9种和25种挥发性产物属于金华火腿中常见的风味物质,表明谷氨酸参与的美拉德反应,尤其与乙醛参与的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。In order to study the role of Maillard reactions glutamate participated in the generation of flavor com- pounds of Jinhua ham, the reactions of glutamate and glucose, ethanal respectively were established under the mature conditions of Jinhua ham. Through SPME-GC/MS analysis, the results were as follows： 9 volatile products generated at the reaction of glutamate and glucose and 25 volatile products at the reaction of glutmate and ethanal belonged to the flavor compounds of Jinhua ham were identified, which indicated that Maillard reaction glutamate paiticipated in especial- ly with ethanal played an important role to the unique flavor of Jinhua ham.

关 键 词：金华火腿 谷氨酸 美拉德反应 气相色谱-串联质谱 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]