氨基酸对浓香葵花籽油美拉德反应风味的贡献  

Contribution of amino acid to Maillard reaction flavor of aroma sunflower seed oil

作　　者：宋志华[1] 周萍萍[1] 黄健花[1] 王兴国[1] 金青哲[1] 王珊珊[2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]山东鲁花集团有限公司,山东莱阳265200

出　　处：《中国油脂》2015年第10期25-30,共6页China Oils and Fats

摘　　要：通过研究比较脱脂葵花籽粕烘烤前后的氨基酸组成及风味变化,建立了以浸出一级葵花籽油为基质的氨基酸与葡萄糖美拉德反应风味模拟模型,比较分析了12种氨基酸与葡萄糖美拉德反应风味模拟模型体系中形成的挥发性化合物与浓香葵花籽油风味化合物的异同。结果表明:赖氨酸、精氨酸、组氨酸对浓香葵花籽油美拉德反应风味的贡献最大,是浓香葵花籽油美拉德反应风味形成的主要前体物质。赖氨酸、精氨酸、组氨酸3组模型体系中美拉德反应挥发性化合物与浓香葵花籽油风味化合物相同的共有12种,其中吡嗪类化合物8种、醛类化合物2种、醇类化合物1种、呋喃类化合物1种。Through studying and comparing the changes of amino acid sunflower seed meal before and after roasting, with first grade extracted analogy model of flavor brought by Maillard reaction of amino acids and composition and flavor of defatted sunflower seed oil as medium, the glucose was established. The simi- larities and differences between volatile compounds formed in the analogy model of flavor brought by Mail- lard reaction of 12 kinds of amino acids and glucose and the flavor compounds of aroma sunflower seed oil were analyzed. The results showed that lysine, arginine and histidine made the greatest contributions to the Maillard reaction flavor of aroma sunflower seed oil, and they were the main precursor substances for forming the Maillard reaction flavor of aroma sunflower seed oil. Twelve kinds of compounds were both in the volatile compounds of three （ lysine, arginine and histidine） Maillard reaction models and in the fla- vor compounds of aroma sunflower seed oil, including eight kinds of pyrazine compounds, two kinds of al- dehyde compounds, a kind of alcohol compound and a kind of furan compound.

关 键 词：浓香葵花籽油 风味 美拉德反应 氨基酸 贡献 

分 类 号：TS225.15[轻工技术与工程—粮食、油脂及植物蛋白工程]