添加不同鸡肉味蛋白底物对宠物风味剂风味的影响  

Analysis of flavor components in pet flavors prepared by adding different chicken flavor protein substrates

作　　者：莫慧玲 龚阿琼[2] 方璧君 王建林[2] 张彦[2] 戴晋军[2] 王学东 MO Huiling;GONG A’qiong;FANG Bijun;WANG Jianlin;ZHANG Yan;DAI Jinjun;WANG Xuedong(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei Province 443023,China;National Key Laboratory of Agricultural Microbial Resources Exploration and Utilization of Angel Yeast Co.,Ltd,Yichang,Hubei Province 443003,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]安琪酵母股份有限公司农业微生物资源发掘与利用全国重点实验室,湖北宜昌443003

出　　处：《中国饲料》2024年第11期199-204,共6页China Feed

基　　金：农产品加工与转化湖北省重点实验室2022年度开放课题(2022HBSQGDKFB09)。

摘　　要：本文分别采用鸡肝、鸡肠、鸡肉的水解蛋白作为蛋白质底物,通过美拉德反应制备得到宠物风味剂A、B、C。测定了三种风味剂的分子质量分布、游离氨基酸含量,以及采用气相色谱-质谱联用仪(GC-MS)分析三种风味剂挥发性风味物质,从而对其风味特征及关键风味成分进行分析。结果表明:三种风味剂A、B、C的分子质量分布基本<1000 Da,共检测出17种游离氨基酸,其中风味剂A中鲜味、甜味氨基酸含量较高,风味剂B中的含硫氨基酸含量最高;通过GC-MS分析发现,挥发性风味成分含量风味剂B>风味剂C>风味剂A,风味剂B含有多种醛类、醇类以及杂环类物质,呈现出浓郁的肉香味、脂肪味,且比风味剂A和风味剂C明显。Hydrolyzed protein of chicken liver,chicken intestine and chicken was used as protein substrate to prepare pet flavor A,B and C by Maillard reaction in this paper.The molecular weight distribution and free amino acid content of the three flavors were determined,and the flavor characteristics and key flavor components of the three flavors were analyzed by gas chromatography-mass spectrometry(GC-MS).The results demonstrated that the molecular weight distribution of flavor agents A,B and C was below 1000 Da.Additionally,a total of 17 different free amino acids were detected.Flavor agent A exhibited the highest concentration of umami and sweet amino acids,while flavor agent B displayed the greatest content of sulfur-containing amino acids.GC-MS analysis revealed that the volatile flavor component content followed the order:flavor agent B>flavor agent C>flavor agent A.Furthermore,it was observed that flavor agent B contained various aldehydes,alcohols,and heterocyclic substances which contributed to its pronounced meaty and fatty flavors compared to both flavor agents A and C.

关 键 词：宠物风味剂 水解蛋白 鸡肉味 风味分析 

分 类 号：S816.7[农业科学—饲料科学]