吉富罗非鱼胶原蛋白酸解液美拉德反应产物风味成分的分析

Analysis of flavor components of Maillard reaction products using the acidolysis of collagen from the skin of GIFT Strain of Nile Tilapia

以吉富罗非鱼鱼皮中胶原蛋白酸解液和葡萄糖为主要基质进行美拉德反应,采用氨基酸自动分析仪和GC-MS分析了游离氨基酸组成和主要风味成分。结果表明,胶原蛋白的提取率为9.08%,游离氨基酸完全符合胶原蛋白特有的氨基酸组成,且风味氨基酸占65.12%。此外鉴定出5种风味成分,总的相对含量占63.63%,其中包括乙酸乙酯、柠檬烯、2,3-二羟基丙醛、乙酸异丙酯、二乙二醇丁醚醋酸酯等。

The paper describes that the Maillard reaction of glucose and the acidolysis solution of collagen from the skin of GIFT Strain of Nile Tilapia. The free amino acid composition was analysed by automatic amion acid analyzer and the extracts of Maillard reaction products with ether were separated and identified by GC-MS. The result showed the collagen extraction rate was 9.030 %,the free amino acid composition accorded with the constitute of collagen and the delicious amino acid was 65.12 %. 5 flavor components were identified, 63.63 % in the relative content, including Ethyl-acetate, Limonene, 2,3-Dihydroxypropanal , Acetic acid, 1-methyl- ethyl ester , Butyl carbitol acetate and so on.