利用鳙鱼酶解液制备肉味香精及其香气成分分析

Preparation of Meat Essence Using the Hydrolysate of Aristichthys nobilis and Analysis of Volatile Flavor Compounds

以低值鳙鱼为原料,通过优化酶解条件,制得蛋白酶水解液,再在酶解液中添加还原糖和盐酸硫胺,利用Maillard反应制得具有馥郁肉香味的热反应型香精。采用顶空固相微萃取-气相色谱-质谱联用技术对其香气成分进行分析,共鉴定出37种化合物,其中己醛、壬醛、糠醛、二甲基二硫、3-甲硫基丙醛、1-辛烯-3-醇、吡嗪、2-甲基吡嗪和2,5-二甲基吡嗪等化合物可能对肉香有重要贡献,其它化合物的存在对整体风味的构成可能有一定的协调作用。

Aristichthys nobilis was used as raw material in this study and the protein hydrolysate was obtained by enzymolysis. Reducing sugar was added to the hydrolysate, then the essence of the featured meat flavor was produced by maillard thermal reaction. Thirty-seven kinds of volatile flavor compounds were identified by solid phase micro-extraction （SPEM） combined with GC-MS. The compounds such as hexana｜, nonanal, furfural, dlmethyl disulfide, 3-methylthio propanal, 1-octen-3-ol,pyrazine,2-methyl pyrazine, 2,5-dimethyl pyrazine were found to have a great impact on sample odor and the other compounds might play certain coordinating role to the overall flavor.