枫槭叶发酵液为原料美拉德反应制备食用香精  

Preparation of edible flavor by maillard reaction using maple leaf fermentation broth

作　　者：王宣静 刘远上 刘绍华[3] 白家峰[3] 刘启斌[3] 周奕[3] 贾学伟 许春平 WANG Xuan-jing;LIU Yuan-shang;LIU Shao-hua;BAI Jia-feng;LIU Qi-bin;ZHOU Yi;JIA Xue-wei;XU Chun-ping(College of Food and Biology Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002;Technical Center of China Tobacco Hebei Industrial Co.Ltd.,Shijiazhuang 050000;Technical Center of China Tobacco Guangxi Industrial Co.Ltd.,Nanning 530001)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450000 [2]河北中烟工业有限责任公司,石家庄050000 [3]广西中烟工业有限责任公司技术中心,南宁530001

出　　处：《中国食品添加剂》2021年第5期38-47,共10页China Food Additives

摘　　要：为开发新型食用香精,将枫槭叶粉末发酵液进行不同时间(0、2、4、6、8h)的美拉德反应,对不同样品的挥发性成分进行GC-MS分析和主成分分析,探究不同美拉德反应时间样品的差异。结果表明:从GC-MS结果看,未发酵与发酵样品挥发性物质含量分别为70.47μg/g、120.94μg/g,发酵后挥发性物质含量增加了71.62%;4h为枫槭发酵液美拉德反应处理的最佳时间,此时样品的挥发性物质含量最多为342.58μg/g,挥发性物质种类最多为78种。经主成分分析发现:5个样品根据距离远近分为3个区域,0h与6h美拉德反应样品各分为一个区域,0h与其它进行美拉德反应的样品在空间上距离较远,表明其主成分差异较大。2、4、8h样品空间上距离较近分为一个区域,表明其主成分差异较小;每个区域都具有各自的香气特征,为工业开发加工枫槭香料等相关产品提供参考。In order to develop new edible flavors,maillard reaction for different time(2,4,6,8 h)of maple leaf fermentation broth was tested.The volatile components of different samples were analyzed by GC-MS and principal component analysis.The differences between different maillard reaction time samples were explored.The results showed that:according to the analysis results of GC-MS,the contents of volatile compounds in unfermented and fermented samples were 70.47μg/g and 120.94μg/g,respectively.After fermentation,the content of volatile compounds increased by 71.62%.The best time for maillard reaction was 4 h.At this time,the content of volatile substances in the sample was 342.58μg/g,and the number of volatile substances was 78.Principal components analysis showed that five samples were divided into three regions based on the distance:0 h,6 h and the rest of maillard reaction time.The 0 h maillard reaction samples were far away from other maillard reaction samples,indicating that their principal components were quite different.The samples of 2 h,4 h and 8 h were belonged into one region,which indicated that the difference of principal components was small.Each of the three regions had its own aroma characteristics.The experiment provided a reference for industrial development and processing of maple flavor and other related products.

关 键 词：枫槭叶 发酵技术 美拉德反应 香精 主成分分析 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ654.2[轻工技术与工程—食品科学与工程]