三种氨基酸对罗汉果美拉德反应物挥发性成分的影响  

Effects of Three Amino Acids on Volatile Components of Maillard Reaction Product from Momordica grosvenori

作　　者：喻世涛[1,2,3] 刘建华 姚建武 程璇[1,2,3] 李丹 王晚霞 王浩[1,2,3] 张爱明 唐向兵 YU Shitao;LIU Jianhua;YAO Jianwu;CHENG Xuan;LI Dan;WANG Wanxia;WANG Hao;ZHANG Aiming;TANG Xiangbing(China Tobacco Hubei Industrial Co.,Ltd.,Wuhan 430040,Hubei,China;Hubei Xinye Reconstituted Tobacco Development Co.,Ltd.,Wuhan 430056,Hubei,China;Applied Technology Research of Reconstituted Tobacco Key Laboratory of Hubei Province,Wuhan 430040,Hubei,China)

机构地区：[1]湖北中烟工业有限责任公司,湖北武汉430040 [2]湖北新业烟草薄片开发有限公司,湖北武汉430056 [3]重组烟叶应用技术研究湖北省重点实验室,湖北武汉430040

出　　处：《香料香精化妆品》2020年第5期5-10,共6页Flavour Fragrance Cosmetics

基　　金：湖北中烟工业有限责任公司科技项目“再造烟叶特色香精施加工艺研究”(2018B029BP02)。

摘　　要：利用三种氨基酸与罗汉果浓缩液进行美拉德反应,为罗汉果的深层次研究提供参考,并用GC-MS方法对比分析罗汉果浓缩液和三种美拉德反应物中挥发性成分。从罗汉果浓缩液中共检测到8种挥发性成分,主要有糠醛、苯甲酸和5-甲基-2-呋喃甲醇等,丙氨酸与罗汉果浓缩液反应物中共检测到17种挥发性成分,主要有糠醛、2-呋喃基-乙酮和3-乙酰基-吡咯等;从丝氨酸与罗汉果浓缩液反应物中共检测到29种挥发性成分,主要有甲基吡嗪、糠醛和3-呋喃甲醇等;从脯氨酸与罗汉果浓缩液反应物中共检测到18种挥发性成分,主要有己醛、糠醛和2-己烯醛等。丝氨酸与罗汉果浓缩液反应得到的挥发性成分种类和相对含量均明显高于其他两种氨基酸,且香气类型和强度更符合使用要求。丝氨酸更适合与罗汉果浓缩液进行美拉德反应。To provide a reference for the in-depth study of Momordica grosvenori,using three kinds amino acids to conduct the Maillard reaction with Momordica grosvenori concentrate respectively.The volatile components in Momordica grosvenori concentrate and three Maillard reactants were analyzed by GC-MS.A total of 8 kinds of volatile components were detected in Momordica grosvenori concentrate,such as furfural,benzoic acid and 5-methyl-2-furanmethanol.A total of 17 kinds of volatile components were detected in reactant of Momordica grosvenori concentrate and alanine,such as furfural,1-(2-furanyl)-ethanone and 3-acetyl-pyrroline,etc.A total of 29 kinds of volatile components were detected in reactant of Momordica grosvenori concentrate and serine,such as methyl-pyrazine,furfural and 3-furanmethanol.A total of 18 kinds of volatile components were detected in reactant of Momordica grosvenori concentrate and proline,mainly including hexanal,furfural and 2-hexenal.The kinds and relative contents of volatile components in reactant of Momordica grosvenori concentrate and serine were significantly higher than those of the other two amino acids,its type and intensity of aroma were more suitable for use.Serine was more suitable for Maillard reaction with Momordica grosvenori concentrate.

关 键 词：罗汉果 氨基酸 美拉德反应 挥发性成分 气质联用分析 

分 类 号：O657.63[理学—分析化学] TQ654.2[理学—化学]