热反应肉味香精制备体系半胱氨酸产生肉香味的初始Maillard反应途径  

The Initial-Maillard Pathway to Meat Flavor during the Preparation of Thermal Reaction Meat Flavorings

作　　者：公敬欣[1] 曹长春[1] 侯莉[1] 都荣强[1] 张玲[1] 谢建春[1] 孙宝国[1] 

机构地区：[1]北京食品营养与人类健康高精尖创新中心北京市食品添加剂工程技术研究中心北京工商大学,北京100048

出　　处：《中国食品学报》2016年第2期68-75,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31371838;31171755);北京市自然科学基金面上项目(21220213)

摘　　要：模仿热反应肉味香精制备体系,对猪肉酶解液中半胱氨酸、其它氨基酸、还原糖间的Maillard反应进行研究。根据初级Maillard反应阶段形成的中间体,设计4类反应体系:"半胱氨酸+木糖+甘氨酸"、"半胱氨酸-Amadori+甘氨酸"、"2-木糖基噻唑烷-4-羧酸+甘氨酸"、"甘氨酸-Amadori+半胱氨酸"。采用固相微萃取/GC-MS分析4类体系热反应产物的挥发性成分,共鉴定出含硫类、含氮杂环、呋喃类28种化合物。通过GC-O嗅闻发现对肉香味贡献较大的主要为含硫类和吡嗪类化合物。比较各类化合物含量及化合物种类,结果在含有酶解液的复杂反应体系中,与甘氨酸和木糖发生反应形成甘氨酸-Amadori途径相比,初级Maillard反应阶段,半胱氨酸和木糖发生反应形成2-木糖基噻唑烷-4-羧酸及半胱氨酸-Amadori中间体,是半胱氨酸产生肉香味物质的重要途径。Based on the preparation technology of thermal reaction meat flavorings, the Maillard reactions of cysteine, other amino acids, and reducing sugars in the enzymatic hydrolyzate of pork were studied. According to the intermediates formed during the initial Maillard reaction stage, four reaction systems in the enzymatic hydrolyzate of pork were designed, including ‘Cys＋Xyl＋Gly＇, ‘Cys-Amadori＋Gly＇, ‘2-Xylulosylthiazolidine-4-carboxylic acid＋Gly＇, and‘Gly-Amadori ＋Cys＇. The volatile components from the four reaction products were analyzed by solid-phase micro-extraction（SPME） and gas chromatography-mass spectrometry（GC-MS）, and gas chromatography-olfactometry（GC-O）.Total of 28 compounds were identified including sulfur compounds, nitrogen heterocycles, and furans, among which the sulfur compounds and the pyrazines gave strong odors in GC-O, suggesting greater contributions to the meat aroma.When comparing the other three reaction systems with the system ＂Cys ＋Xyl ＋Gly＂ on the amount and the numbers of sulfur compounds, nitrogen heterocycles, and furans, it could be seen that for the complex Maillard reaction system containing enzymatic hydrolyzate of pork, during the initial Maillard reaction stage, instead of glycine-Amadori that formed from the reaction of glycine with xylose, the intermediates of 2-xylulosylthiazolidine-4-carboxylic acid and cysteine-Amadori that formed from the reaction of cysteine with xylose were more important for cysteine to generate meat flavor.

关 键 词：MAILLARD反应 半胱氨酸 阿姆德瑞 2-木糖基噻唑烷-4-羧酸 肉味香精 

分 类 号：TS264.3[轻工技术与工程—发酵工程]