作 者：
刘慧;邢佳浩;范敏;王梦松;潘琳;魏超昆
关键词：
羊骨粉;酶解;美拉德反应;羊肉风味基料;固相微萃取-气相色谱-质谱联用
摘 要：
以羊骨粉为原料,通过美拉德反应制备羊肉风味基料.采用二次酶解法对羊骨粉进行酶解后外加L-半胱氨酸、L-谷氨酸、D-木糖和葡萄糖进行美拉德反应,以褐变度、感官评价和色差为指标研究不同反应条件(反应温度、加热时间和初始pH值)对美拉德反应的影响,结合响应面试验优化羊肉风味基料的加工工艺,采用固相微萃取-气相色谱-质谱联用分析挥发性成分.结果表明:最佳生产工艺为2 g/100 mLL-半胱氨酸、3 g/100 mLL-谷氨酸、2 g/100 mLD-木糖和1 g/100 mL葡萄糖,反应温度110℃、加热时间50 min、初始pH 6.0;共鉴定出51 种挥发性物质,其中醛类14 种、醇类7 种、酮类6 种、酸类7 种、酯类3 种、醚类1 种、烃类7 种、含硫化合物3 种、杂环类3 种;能使羊肉风味基料产生肉香味的主要物质有(E)-2-辛烯醛、1-辛烯-3-醇、(E)-2-壬烯醛和(E,E)-2,4-癸二烯醛.
译 名：
Optimized Preparation and Flavor Analysis of Mutton-like Flavoring Base
作 者：
LIU Hui;XING Jiahao;FAN Min;WANG Mengsong;PAN Lin;WEI Chaokun;Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control, College of Food and Wine,Ningxia University;
关键词：
sheep bone meal;;enzymatic hydrolysis;;Maillard reaction;;mutton-like flavoring base;;solid-phase microextraction-gas chromatography-mass spectrometry
摘 要：
Mutton-like flavoring base was prepared from sheep bone meal by Maillard reaction. Sheep bone meal was sequentially hydrolyzed by alcalase and flavourzyme and was subjected to Maillard reaction with L-cysteine, L-glutamic acid, D-xylose and glucose. The effects of different reaction conditions(heating temperature, time and initial pH value) on the browning degree, sensory evaluation and color difference of Maillard reaction products were investigated. The reaction conditions were optimized by response surface methodology(RSM), and the volatile components of the flavoring base were analyzed by solid phase microextraction/gas chromatography-mass spectrometry(SPME/GC-MS). The results showed that the optimal reaction conditions were as follows: L-cysteine concentration 2 g/100 mL, L-glutamic acid concentration 3 g/100 mL, D-xylose concentration 2 g/100 mL, and glucose concentration 1 g/100 mL, reaction temperature 110 ℃,heating time 50 min, and initial pH 6.0. A total of 51 volatile substances were identified in the flavoring base, including 14 aldehydes, 7 alcohols, 6 ketones, 7 acids, 3 esters, one ether, 7 hydrocarbons, 3 sulfur-containing compounds and 3heterocycles. The main substances contributing to the meaty aroma of the flavoring base were(E)-2-octenal, 1-octene-3-ol,(E)-2-nonenal and(E,E)-2,4-decadienal.
