紫菜风味香精的制备及其风味成分分析  

Preparation and Flavor Component Analysis of Porphyra yezoensis Flavor Essence

作　　者：姚兴存[1] 邱春江[1] 赖小燕[1] 

机构地区：[1]淮海工学院海洋学院,江苏连云港222005

出　　处：《食品科学技术学报》2015年第3期28-34,共7页Journal of Food Science and Technology

基　　金：江苏高校优势学科建设工程资助项目

摘　　要：以条斑紫菜为原料,研究紫菜的酶解及其风味香精制备技术。通过比较不同蛋白酶对条斑紫菜的水解能力及对水解后风味的影响,进而筛选水解用蛋白酶。利用筛选的风味蛋白酶酶解紫菜,以水解度和感官评价为评价指标,通过正交试验确定风味蛋白酶水解紫菜的较佳工艺条件为:温度55℃,时间3 h,加酶量3%。以此酶解液进行美拉德反应制备紫菜风味香精,通过响应面分析法确定美拉德反应的工艺配方与工艺条件为:谷氨酸1 mg/m L,甘氨酸0.5 mg/m L,半胱氨酸0.15 mg/m L,木糖8 mg/m L,葡萄糖4 mg/m L,硫胺素0.4 mg/m L,温度110℃,p H6,时间50 min,制备的紫菜风味香精香味浓郁、鲜味明显,腥味减弱。氨基酸分析结果表明,酶水解后谷氨酸和丙氨酸含量增加明显,参与美拉德反应的氨基酸主要有甘氨酸、谷氨酸、半胱氨酸等。采用GC-MS测定产物中的挥发性风味成分,共检测出41种风味物质。The enzymatic hydrolysis of laver and preparation technology of seafood flavor were studied using Porphyra yezoensis as raw materials. By comparing the hydrolyzing ability of different enzymes and the flavor of hydrolyzates,the best enzyme was screened. The hydrolysis conditions were optimized through the orthogonal experiments using the degree of hydrolysis and sensory evaluation as the reference standard. The optimum hydrolysis conditions were temperature 55 ℃,time 3 h,and the addition of enzyme 3%. Then the hydrolyzate was used to make seafood flavor by the Maillard reaction. With the sensory evaluation as the reference standard,the optimum formulations and optimum conditions of the Maillard reaction were determined through response surface experiments： glutamate 1 mg / m L,glycine 0. 5mg / m L,cysteine 0. 15 mg / m L,xylose 8 mg / m L,glucose 4 mg / m L,thiamine 0. 4 mg / m L,the reaction temperature 110 ℃,p H6,and the time 50 min. The product showed fine seafood flavor and the flavor was evident. The amino acid composition analysis showed that glutamate and alanine contents were significantly increased in the hydrolyzate. The amino acids in the Maillard reaction were mainly glycine,glutamic,and cystine. About 41 volatile organic components were detected by GC-MS.

关 键 词：条斑紫菜 酶解 美拉德反应 风味香精 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]