模糊数学法优化小龙虾虾壳酶解液美拉德反应条件及其风味分析  

Optimization of Maillard reaction conditions for crayfish shell enzymatic hydrolysate using fuzzy mathematics method and analysis of its flavor

作　　者：薛瑞 徐婷 付宣 梁思雨 徐文思 杨祺福 XUE Rui;XU Ting;FU Xuan;LIANG Si-yu;XU Wen-si;YANG Qi-fu(College of Life and Environmental Sciences,Hunan University of Arts and Science,Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area,Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries,Changde 415000,Hunan,China)

机构地区：[1]湖南文理学院生命与环境科学学院,环洞庭湖水产健康养殖及加工湖南省重点实验室,水产高效健康生产湖南省协同创新中心,湖南常德415000

出　　处：《粮食与油脂》2025年第1期108-114,共7页Cereals & Oils

基　　金：湖南省水产产业技术体系建设项目(湘农发[2019]26号);湖南省科技创新计划资助项目(2021RC1013)。

摘　　要：以小龙虾虾壳为原料制备酶解液风味基料,采用模糊数学法计算综合评分并将其作为评定指标,在单因素试验的基础上通过正交试验优化小龙虾虾壳酶解液的美拉德反应条件,并对其风味成分进行分析。结果表明:最佳反应条件为木糖添加量3.0%(以小龙虾虾壳酶解液质量为基准)、初始pH7.0、反应温度100℃、反应时间60min,在此条件下小龙虾虾壳酶解液的综合评分为81.9。风味成分分析结果表明,在美拉德反应后的酶解液中,芳香类、醛类及醌类化合物含量增加,同时鲜味氨基酸、呈味核苷酸、有机酸与无机盐离子等滋味物质含量升高。Crayfish shells were used as raw materials to prepare the enzymatic hydrolysate flavor base.The comprehensive score was calculated by fuzzy mathematics method and used as the evaluation index.Based on single factor experiments,the Maillard reaction conditions of crayfish shell enzymatic hydroly-sate were optimized by orthogonal experiment,and its flavor components were analyzed.The results showed that the optimal reaction conditions were addition of xylose 3.0%(based on the mass of crayfish shell enzymatic hydrolysate),initial pH 7.0,reaction temperature 100 C,and reaction time 60 min.Under these conditions,the comprehensive score of crayfish shell enzymatic hydrolysate was 81.9.The analysis of flavor components showed that the content of aromatic,aldehyde and quinone compounds in-creased in the enzymatic hydrolysate after the Maillard reaction,and meantime the content of umami ami-no acids,flavor nucleotides,organic acids,and inorganic salt ions increased.

关 键 词：小龙虾 酶解液 模糊数学法 美拉德反应 风味成分 

分 类 号：TS201.1[轻工技术与工程—食品科学]