蓝蛤酶解液美拉德反应工艺优化及其对挥发性风味物质的影响  

Optimization of Maillard Reaction Process of Enzymatic Hydrolysate of Aloididae aloidi and Its Effect on Volatile Flavor Compounds

作　　者：步营 韩梦琳 祝伦伟 朱文慧 李学鹏 位正鹏 励建荣 BU Ying;HAN Meng-lin;ZHU Lun-wei;ZHU Wen-hui;LI Xue-peng;WEI Zheng-peng;LI Jian-rong(College of Food Science and Technology,Bohai University,Jinzhou 121013,China;Collaborative Innovation Center for Key Technology of Marine Food Deep Processing Jointly Built by Province and Ministry,Dalian Polytechnic University,Dalian 116034,China;Agricultural Division Center of Bijie,Bijie 551700,China;Key Laboratory of Frozen Prepared Marine Food Processing,Ministry of Agriculture,Rongcheng Taixiang Food Co.,Ltd.,Rongcheng 264309,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034 [3]毕节市农业区划中心,贵州毕节551700 [4]荣成泰祥食品股份有限公司农业部冷冻调理海洋食品加工重点实验室,山东荣成246309

出　　处：《中国调味品》2022年第6期10-17,共8页China Condiment

基　　金：“十三五”重点研发计划项目(2016YFD0400705);辽宁省海洋与渔业厅科研项目(201813);辽宁兴辽英才项目(XLYC1807133)。

摘　　要：以蓝蛤超高压酶解液为原料,研究了温度、时间以及pH对美拉德反应产物的影响,并对美拉德反应条件进行优化,探究了反应前后挥发性风味物质的变化。结果表明,反应温度对美拉德反应的影响最大,并且电子鼻具有良好的区分效果;最佳反应条件为:反应温度120℃、时间90 min、初始pH 7.0。此外,通过HS-SPME-GC-MS法测定美拉德反应前后酶解液的气味发生变化,具有腥味特征的醛类明显降低,而具有肉香味的呋喃和含硫化合物含量增加。结论:蓝蛤超高压酶解液经过美拉德反应可以明显改善其风味。With UHP enzymatic hydrolysate of Aloididae aloidi as the raw material,the effects of temperature,time and pH value on the Maillard reaction products(MRPs)are studied,Maillard reaction(MR)conditions are optimized,and the changes of volatile flavor compounds before and after reaction are explored.The results show that the reaction temperature has the greatest influence on MR,and the electronic nose has a good discrimination effect.The optimal reaction conditions are as follows:reaction temperature is 120℃,time is 90 min,and the initial pH value is 7.0.In addition,HS-SPME-GC-MS method is used to determine the flavor changes of enzymatic hydrolysate before and after MR.Aldehydes with fishiness characteristics significantly decrease,while the content of furans and sulfides with meat flavor increases.It is concluded that the flavor of UHP enzymatic hydrolysate of Aloididae aloidi can be significantly improved by MR.

关 键 词：蓝蛤 酶解 美拉德反应 挥发性风味物质 

分 类 号：TS201.1[轻工技术与工程—食品科学]