模式体系Maillard反应合成热加工肉类(牛肉)风味料的研究

Development of a Synthetic Meat (Beef) Process Flavoring by Maillard Reaction of Model System

以牛肉酶解物、L 半胱氨酸盐酸盐、DL 丙氨酸、D 木糖、盐酸硫胺素等为模式体系反应制备热加工肉类风味料 ,采用固相微萃取 (SPME) GC MS对反应产物进行分析 ,共分离鉴定出 71种挥发性化合物 ,尤其是分离鉴定出 2 ,5 二甲基 4 羟基 3 (2H) 呋喃酮、2 乙基 4 羟基 5 甲基 3(2H)呋喃酮、甲基吡嗪、2 ,5 二甲基吡嗪、2 ,6 二甲基吡嗪、4,5 二甲基噻唑、2 乙酰基 3 氨基噻吩、3 甲基 2 噻吩羰基醛、甲基 (2 甲基 -3 呋喃基 )二硫醚、反式茴香醚、5 乙烯基 4 甲基噻唑、四氢 3 甲基 1 ,3 二硫醇 (4 ,5 b)呋喃、十六醛等肉香或特征性牛肉风味化合物。

T The volatile compounds of meat flavorings made from the model system containing enzymatic beef hydrolates, L-cysteine, DL-alanine, xylose and thiamin were isolated by solid-phase microextraction(SPME). The extracts were analyzed by gas chromatograph-mass spectrometry(GC/MS). 71 volatile compounds were identified. Some important meat flavor compounds such as 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, methyl pyrazine, 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine, 4,5-dimethyl-thiazole, 2-acetyl-3-aminothiophene, 3-methyl-2-thiophenecarboxaldehyde ,methyl(2-methyl-3-furyl)disulfide),trans-anethole, 5-ethyl-4-methyl-thiazole, tetrahydro-3-methyl-1,3-dithiolo[4,5-b]furan, hexdecanal, et al. were identified in the heated meat flavor model mixture.