美拉德反应制取花生天然香味剂理论研究  

The forming mechanism of peanut flavor by Maillard reaction

作　　者：秦洋[1] 姬娜[1] 熊柳[1] 孙庆杰[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《粮食与油脂》2015年第9期39-42,共4页Cereals & Oils

摘　　要：该文探究了花生焙烤前后还原糖、氨基酸、油脂、脂肪酸的变化及氧气对焙烤香味形成的作用。实验结果表明:花生焙烤过程中,还原糖、脂肪酸及一些氨基酸的含量普遍降低,说明了花生经焙烤后,还原糖、氨基酸及油脂等之间发生美拉德反应而产生花生香味,由于花生中各种氨基酸的含量不同,结构也不相同,因此对花生香味形成的影响也不同。氧气在花生香味形成过程中起到破坏作用,花生烤香味的形成需在无氧条件下进行。The changes of the reducing sugars,amino acids,oils,fatty acids,and the effect of the oxygen on the formation of the flavor were investigated. The results showed that the reducing sugars, fatty acids and some amino acids contents decreased,which showed that the reducing sugars,fatty acids and some amino acids took part in the Maillard reaction that formed peanut fragrance after roasting peanut. Due to different contents and different structures of the amino acids in peanut,they had different effects on the peanut aroma formation. Oxygen was destructive in the formation of the flavor,so the process of the flavor formation needed to be operated under oxygen free conditions.

关 键 词：美拉德反应 制备 花生天然香味剂 

分 类 号：TS201.2[轻工技术与工程—食品科学]