低聚糖阿魏酸酯对美拉德反应挥发性产物的影响  

Effect of Feruloylated Oligosaccharides on the Volatile Products of Maillard Reaction

作　　者：姚胜文[1] 赵倩竹[1] 鲜傲霜 麦嘉琪 叶丽君[1] 林之蕙 欧仕益[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《现代食品科技》2016年第3期113-118,203,共7页Modern Food Science and Technology

基　　金：国家自然科学基金项目(31371745);科技部863(2012BAK01B03)

摘　　要：低聚糖阿魏酸酯(FOs)是一类新型功能性食品,美国食品药品监督管理局(US FDA)已允许将其在焙烤食品等多种食品中添加,但其对焙烤食品风味的影响未见报道。本文采用顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME/GC-MS),研究了玉米皮低聚糖阿魏酸酯在葡萄糖分别与天冬氨酸、天冬酰胺、谷氨酸构成的3个美拉德反应模拟体系和面团焙烤模拟体系中对挥发性物质的影响。结果表明,添加低聚糖阿魏酸酯(1%和5%)显著促进糠醛和不良风味物质对乙烯基愈疮木酚的形成,抑制吡嗪、麦芽酚、壬醛、雪松醇等焙烤特征性风味物质的形成;在焙烤面团中,添加低聚糖阿魏酸酯后还产生了二甲基二硫醚、二甲基三硫醚两种不良风味物质。因此,FOs虽然被允许在焙烤食品中大量添加,但是考虑到其对风味具有潜在的不良影响,在应用时应谨慎。Feruloylated oligosaccharides（FOs） are a new type of functional foods and their addition to bakery products was approved by the Food and Drug Administration of the United States（US FDA） in 2010.However,there have been no reports on their influence on the flavor of bakery products.Here,headspace solid-phase micro-extraction coupled with gas chromatography mass spectrometry（HS-SPME/GC-MS） was used to investigate the effect of FOs prepared from maize bran on the formation of volatile compounds in three Maillard reaction models（glucose with aspartic acid,asparagine,or glutamic acid） and the baked dough model.The results showed that in all reaction models studied,the addition of FOs at 1% and 5% concentration significantly increased the formation of furfural and an unpleasant flavor compound（2-methoxy-4-vinyl-phenol）,but suppressed the formation of several pleasant flavor-producing compounds such as pyrazines,maltol,nonanal,and cedrol.Moreover,the addition of FOs into the dough produced two unpleasant flavor-producing compounds（dimethyl disulfide and dimethyl trisulfide） after baking.Therefore,although FOs are allowed to be added in a large amount to bakery products,caution is advised due to the potentially undesirable effect on flavor.

关 键 词：低聚糖阿魏酸酯 美拉德反应 焙烤食品 风味物质 顶空固相微萃取 

分 类 号：TS201.2[轻工技术与工程—食品科学]