奥利亚罗非鱼胶原蛋白酸解液美拉德反应产物风味成分分析

Analysis of Flavor Components of Maillard Reaction Products Using the Acidolysis of Collagen from the Skin of Oreochromis aurea

以奥利亚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,酸解后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59.77%。此外鉴定出19种风味成分,其中包括乙酸乙酯(30.34%)、2,3-二羟基丙醛、柠檬烯、1,1-乙二醇二乙酸酯、己二酸二丁酯、二乙二醇丁醚醋酸酯、苯甲酸乙酯、2-乙酰基吡咯等。

The Maillard reaction of glucose and the collagen - acidolyzed solution from the skin of Oreochromis aurea was carried out. The free amino acid composition was analysed by automatic amino acid analyzer and the extracts of Maillard reaction products with ether were separated and identified by GC - MS. The result showed the free amino acid composition accorded with the constitute of collagen and the delicious amino acid was 59.77%. 19 flavor components were identified including ethyl - acetate （ 30.34% ）, 2,3 - dihydroxypropanal, limonene, 1,1 - ethanediol diacetate, dibutyl adipate, butyl carbitol acetate, ethyl benzoate, 2 -acetylpyrrole and so on.