对虾头酶解液Maillard反应中挥发性成分变化及影响因素

Study on volatile components and"impact factors"of enzymatic hydrolyzate from white shrimp head after maillard reaction

以南美白对虾虾头为原料,经中性酶酶解再经美拉德反应后,应用固相微萃取技术,对原料、酶解液、美拉德反应液中的挥发性物质进行GC-MS分析和比较,并研究反应温度、时间、pH、添加牛磺酸等因素对美拉德反应液挥发性成分的影响。结果表明,原料经酶解再到Maillard反应是一个醇类、醛类、酮类、酯类等物质相对含量减少,吡嗪类等物质生成的过程,且温度升高、反应时间延长、pH值升高及半胱氨酸盐酸盐的添加均能促进此趋势。

Shrimp head was hydrolized with neutral protease,and then the hydrolyte was reacted at heat condition.Then,the volatile com-ponents of shrimp head with enzymatic hydrolyzate,maillard react-ant after neutral protease enzymolysis and maillard reaction were in-vestigated and compared using solid phase microextraction（SPME） and gas chromatography mass spectrometry（GC-MS）.Mean-while,reaction temperature,time,pH and the addition of taurine were also studied in this paper.Results showed that during maillard reaction,the contents of alcolols,etones,aldehydes and lipids de-creased while the content of pyrazines increased.And the flavoring of maillard reactant was highly influenced by higher temperature,time,pH and taurine.