白梅酶解液美拉德反应制备食用香料工艺优化及抗氧化活性研究  

Optimization of preparation process for edible spices by Maillard reaction from white plum enzymatic hydrolysate and its antioxidant activity

作　　者：许春平 吴艺虹 李伟泽 胡志忠[2] 杨雯静 宋凌勇[2] XU Chunping;WU Yihong;LI Weize;HU Zhizhong;YANG Wenjing;SONG Lingyong(College of Tobacco Science and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002;Technical Center of China Tobacco Guangxi Industrial Co.,Ltd.,Nanning 530001)

机构地区：[1]郑州轻工业大学烟草科学与工程学院,郑州450002 [2]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》2024年第12期8-18,共11页China Food Additives

基　　金：河南省重大科技专项(231100310200);中国烟草总公司重大科技项目[110202201005(JY-05)]。

摘　　要：首先以还原糖含量为指标,通过单因素实验优化白梅果肉酶解条件,然后将最优条件下酶解的白梅水提液进行浓缩,与精氨酸混合进行美拉德反应,以感官评分为指标,通过单因素和响应面实验优化美拉德反应条件,并分析其褐变程度和反应前后挥发性成分的变化。结果表明,酶解温度40℃,时间3.5 h,果胶酶、纤维素酶、木瓜蛋白酶质量比1∶1∶1为白梅最优酶解条件;白梅浓缩液与精氨酸质量比30.6∶1,反应温度119℃,时间59 min,初始pH值6.2时白梅香料感官评分最高。GC-MS分析表明,美拉德反应最优工艺处理的白梅样品酯类、杂环类、酮类等总量均高于对照组,赋予香料焦甜香、果香,且能在一定程度上清除DPPH自由基,具有一定抗氧化性。该研究为白梅食用香料的开发应用提供了方法。In this study,the enzymatic hydrolysis conditions of white plum pulp were optimized using single factor experiment with reducing sugar content as the index.The enzymatic hydrolysate of white plum pulp under the optimal conditions was then concentrated and mixed with arginine to undergo the Maillard reaction.With sensory score as the index,the Maillard reaction conditions were optimized by single factor and response surface experiments.The degree of browning and the changes of volatile components before and after reaction were analyzed.The results showed that the optimum enzymatic hydrolysis conditions for white plum were as follows:temperature of 40℃,time of 3.5 h,and a mass ratio of pectinase,cellulase and papain at 1∶1∶1.When the mass ratio of white plum concentrate to arginine was 30.6∶1,the reaction temperature was 119℃,the reaction time was 59 min,and the initial pH was 6.2,the sensory score reached the highest.GC-MS analysis showed that the total amount of esters,heterocycles and ketones in the white plum samples treated by the optimal process of Maillard reaction was higher than that of the control group,which gave the spices burnt sweet and fruity aroma.Moreover,it could scavenge DPPH free radicals to a certain extent,exhibiting notable antioxidant activity.This study provides a methodological basis for the development and application of edible spices derived from white plum.

关 键 词：食用香料 白梅 酶解 美拉德反应 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS202.1[轻工技术与工程—食品科学与工程]