利用葵花籽粕基于美拉德反应合成天然麦香味风味物质的探究

Study on the Synthesis of Flavor Substances with Natural Wheat Flavor by Sunflower Seed Meal Based on Maillard Reaction

首次利用新疆地产葵花籽粕水解成多肽后再与葡萄糖美拉德反应合成天然风味物质,并对合成的风味物质进行了微量元素含量测定、毒理学评价,证实其安全无毒。以感官评价得分为指标,通过单因素实验结合正交实验优化确定的葵花籽粕碱水解产物美拉德反应合成风味物质的工艺为:用15g的自制粕为原料经过脱除残油、脱除绿原酸预处理后,用浓度为2%的NaOH水解6h,制备所得的多肽加入葡萄糖的浓度为2%,在pH为6、恒定温度为110℃的条件下进行美拉德合成反应,合成反应时间为120min。对以优化工艺合成的风味物质冻干粉进行麦芽酚含量检测,结果表明该合成物质冻干粉是一种高麦芽酚含量的风味物质;对合成风味物质冻干粉的安全性进行评价,其有害金属含量均在食品安全相关国标的限量之下,急性毒理实验证实按正常成年人体重60kg计算,每日摄入量可达300g,属于无毒。

In this paper,firstly,Xinjiang sunflower seed meal is hydrolyzed into polypeptides and then synthesize natural flavor substances with glucose after Maillard reaction,the trace elements content and toxicological evaluation of synthesized flavor substances are determined,it is confirmed that they are safe and non-toxic.The sensory evaluation scores are as the indexes,the process of Maillard reaction synthesis of flavor substances of sunflower meal alkaline hydrolysis products is optimized by the single factor experiments and orthogonal experiments as：15 g homemade meal is as raw material after removal of residual oil,removal of chlorogenic acid after pretreatment with the concentration of 2%NaOH hydrolyzing for 6 hours,the concentration of peptides prepared by the addition of glucose is2%,and Maillard reaction is carried out under the conditions of pH of 6,constant temperature of110 ℃,the reaction time is 120 min.To optimize the synthesis process of freeze-dried powder of flavor substances,and detect the maltol content,the results show that the freeze-dried powder of synthesized flavor substances is a kind of flavor substance with high malt content;the safety of freeze-dried powder of synthesized flavor substances is evaluated,the harmful metals content is in the limit of food safety relative national standard,the acute toxicity experiments confirm that according to the normal adult weight 60 kg calculation,the daily intake is up to 300 g,which belongs to the non-toxic.