Position: Home > Articles > Effects of Different Amino Acid Sources on the Formation of Chloropropanols in Thermo-Reaction Beef Flavorings
FOOD SCIENCE
2017,38
(1)
13-19
氨基酸源对热反应牛肉香精中氯丙醇形成的影响
作 者：
黄明泉;夏艳秋;李娟;邹青青;孙宝国;张玉玉
单 位：
北京工商大学食品学院北京市食品风味化学重点实验室北京食品营养与人类健康高精尖创新中心食品质量与安全北京实验室
关键词：
热反应牛肉香精;氯丙醇;氨基酸源;气相色谱-质谱联用仪
摘 要：
采用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)仪对热反应牛肉香精及其原料中的氯丙醇进行了分析,并通过单因素试验考察了水解植物蛋白(hydrolyzed vegetable protein,HVP)液、酵母浸膏、VB1、牛肉酶解物、半胱氨酸、谷氨酸、牛骨素、甘氨酸和丙氨酸等原料对热反应牛肉香精中3-氯-1,2-丙二醇(3-chloro-1,2-propanediol,3-MCPD)生成的影响。结果发现,4种氯丙醇中3-MCPD是牛肉香精的主要污染物,且牛肉香精原料中都含有一定量的3-MCPD;牛肉香精原料中所检测的各种氨基酸源对3-MCPD的含量均有显著影响。
译 名：
Effects of Different Amino Acid Sources on the Formation of Chloropropanols in Thermo-Reaction Beef Flavorings
作 者：
HUANG Mingquan;XIA Yanqiu;LI Juan;ZOU Qingqing;SUN Baoguo;ZHANG Yuyu;Beijing Key Laboratory of Flavor Chemistry, Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Laboratory for Food Quality and Safety, School of Food and Chemical Engineering,Beijing Technology and Business University;
关键词：
thermo-reaction beef flavorings;;chloropropanols;;amino acids;;gas chromatography-mass spectrometry
摘 要：
In this research, gas chromatography-mass spectrometry(GC-MS) was used to analyze chloropropanols in thermo-reaction beef flavorings and the substrates from which they were produced. The effects of different substrates hydrolyzed vegetable protein(HVP), yeast extract, vitamin B1, beef hydrolysates, cysteine, glutamic acid, prime bovine bone, glycine, and alanine on the formation of 3-chloro-1,2-propanediol(3-MCPD) were investigated by one–factor-at-atime approach. Our results showed that among four chloropropanols, 3-MCPD was the major pollutant in the beef flavorings. Moreover, all the substrates investigated contained a certain amount of 3-MCPD as well. The formation of 3-MCPD was influenced significantly by all these amino acid sources.
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