还原糖和氨基酸体系制备牛肉香精的优化研究  

Study on Optimization of Beef Flavor Preparation by Reducing Sugar and Amino Acid System

作　　者：孙梦 包清彬 陈晓刚 陈贞 孔凌 

机构地区：[1]西华大学食品与生物工程学院,成都610039 [2]成都大帝汉克生物科技有限公司,成都611130

出　　处：《中国调味品》2017年第9期19-25,共7页China Condiment

基　　金：教育部春晖计划项目(Z2012018)

摘　　要：以还原糖、氨基酸为原料,由美拉德反应制备牛肉香精,通过还原糖和氨基酸体系的组合优化和反应条件正交优化,获得适宜的还原糖和氨基酸种类及质量比例是木糖∶抗坏血酸∶亮氨酸∶蛋氨酸∶半胱氨酸盐酸盐为10∶5∶3∶8∶4,反应温度95℃,反应时间40min,反应pH值8,所制备的牛肉香精呈褐色,具有浓郁、愉悦的烧牛肉气味。通过电子鼻和顶空固相微萃取-气相色谱-质谱法(SPME-GC-MS)检测其挥发性风味成分主要为甲基类、醇类、醛酮类物质,共检测出14种,鉴定出牛肉特征性风味物质3-甲硫基丙醛和甲硫醇。实验结果同时表明:不同的还原糖和氨基酸体系美拉德反应后能产生明显不同的气味,系统研究还原糖和氨基酸体系美拉德反应的呈味特性规律,可为提前设计反应原辅料或订单式开发特征性香精提供参考。Beef flavor is prepared in the experiment using reducing sugar and amino acid as raw materials by Maillard reaction,the suitable species and mass ratio of reducing sugar and amino acid are obtained by combination optimization of reducing sugar and amino acid system and orthogonal optimization of reaction conditions,xylose ： ascorbic acid ： leucine ：methionine ： cysteine hydrochloride is 10 ： 5 ： 3 ： 8： 4, reaction temperature is 95℃ ,reaction time is 40 min,reaction pH is 8,beef flavor prepared is brown with strong and pleasant roast beef flavor. The volatile flavor components are identified as methyl, alcohols,aldehydes and ketones by electronic nose and SPME-GC-MS, 14 kinds of volatile flavor compounds are detected totally and the characteristic beef flavor substances are determined, such as 3-methylthiopropanal and methyl mercaptan. The results simultaneously show that different systems of reducing sugar and amino acid could produce significantly different flavors after Maillard reaction,so systematically study the law of flavor characteristics of Maillard reaction by system of reducing sugar and amino acid, providing a reference for the design of reaction raw materials in advance or order-based development of characteristic flavor.

关 键 词：还原糖 氨基酸 美拉德反应 牛肉香精 

分 类 号：TS202.3[轻工技术与工程—食品科学]