葡萄糖与木糖在猪肉香精美拉德反应中对香气的影响  

Effects of glucose and xylose on pork flavor Maillard reaction aromas

作　　者：张富县 李娜 李妙清 苑永弘 翁子甯 

机构地区：[1]潮州市顺冠生物科技有限公司,潮州521523 [2]广东顺大食品调料有限公司,潮州521523

出　　处：《中国食品添加剂》2016年第5期79-84,共6页China Food Additives

摘　　要：在反应体系pH=4.84,106±2℃,2.5h的条件下,用单因素方法制取猪肉香精样品。采用热脱附方法(TD)提取其香气,气相色谱-质谱法(GC-MS)检测分析其香气成分。研究葡萄糖和木糖在美拉德反应中对香气的影响。单独添加葡萄糖样品挥发性成分59种,单独添加木糖样品挥发性成分有48种,添加葡萄糖与木糖样品挥发性成分有72种,不添加单糖样品挥发性成分有37种。木糖与葡萄糖相比,对香气的肉味贡献大,反之,葡萄糖对香气的焦香贡献大。同时使用葡萄糖和木糖,香气更丰满。可调整木糖与葡萄糖的比例,获得偏重焦香或肉香的产品。The pork flavor samples were made at pH=4.84,106±2℃,2.5h by single factor method. The aroma of sample was extracted by Thermal Desorption and was analyzed using GC-MS. The effects of glucose and xylose on Pork flavor was studied in Maillard Aromas reaction. The sample added with only glucose produced 59 kinds of components. The sample added with only xylose produced 48 kinds of components. The sample adding both glucose and xylose had 72 kinds of components. The sample without reducing sugar had 37 kinds of component. xylose contributes more at aroma of meat than that of glucose,but contributes less at aroma of burnt. The aroma components of the sample with both xylose and glucose were richer than that without them. Products with burnt or meat aromas can be prepared by adjusting the ratio between xylose and glucose.

关 键 词：葡萄糖 木糖 美拉德反应 香气 

分 类 号：TS202.3[轻工技术与工程—食品科学]