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当前位置: 首页 > 文章 > 甘氨酸对美拉德反应体系及产生肉香风味物质的影响 食品科学 2012,33 (7) 32-36
Position: Home > Articles > Effect of Glycine on Maillard Reaction System and Meat Flavor Compounds FOOD SCIENCE 2012,33 (7) 32-36

甘氨酸对美拉德反应体系及产生肉香风味物质的影响

作  者：
曾茂茂;李伶俐;何志勇;秦昉;陈洁
单  位：
江南大学食品学院;江南大学食品学院,食品科学与技术国家重点实验室
关键词：
甘氨酸;美拉德反应;半胱氨酸;葡萄糖;肉香风味
摘  要：
研究添加甘氨酸对葡萄糖-半胱氨酸的简单美拉德反应体系中底物残留浓度、pH值、颜色物质以及产生肉香味的1,2-乙二硫醇、2-乙基吡嗪、2,4,5-三甲基噻唑和2-乙酰基呋喃4种风味化合物的影响。结果表明:随着甘氨酸加入量的增加,体系中半胱氨酸浓度基本不变,而葡萄糖的浓度则略有下降;体系中产生了大量颜色物质,并且pH值变小;1,2-乙二硫醇与2,4,5-三甲基噻唑的浓度均先增大后减小,2-乙基吡嗪的含量逐渐降低,2-乙酰基呋喃的浓度先增大后基本保持不变。感官评定的结果表明,当甘氨酸的添加浓度为0.20mol/L时,体系整体的肉香味有所提高。
译  名：
Effect of Glycine on Maillard Reaction System and Meat Flavor Compounds
作  者：
ZENG Mao-mao,LI Ling-li,HE Zhi-yong,QIN Fang,CHEN Jie(State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
关键词：
glycine;Maillard reaction system;cysteine;glucose;meat flavor
摘  要：
The effect of glycine addition on the residual substrate concentration,pH and color of a glucose-cysteine Maillard reaction system as well as meat flavor compounds including 1,2-ethanedithiol,2-ethylpyrazine,2,4,5-trimethylthiazole and 2acetylfuran was investigated.The results demonstrated that with increasing glycine addition,residual cysteine concentration remained basically unchanged,while residual glucose concentration slightly decreased.Besides,large amounts of colored compounds were formed,and the pH became lower.Meanwhile,both 1,2-ethanedithiol and 2,4,5-trimethylthiazole exhibited an initial increase and subsequent decrease,2-ethylpyrazine revealed a gradual decrease,and 2-acetylfuran revealed an increase first and then remained basically unchanged.As for sensory evaluation,the meat flavor of the system revealed an increase due to the addition of glycine at 0.20 mol/L.

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