响应面法优化鱿鱼内脏酶解液与还原糖美拉德反应工艺

Optimization of Maillard Reaction for Sleeve-fish Viscera and Reduced Sugar by Response Surface Methodology

[目的]对影响鱿鱼内脏酶解液与还原糖美拉德反应的因素进行优化,得出最佳的美拉德反应条件。[方法]通过Box-Benhnken响应面法优化鱿鱼内脏酶解液与还原糖美拉德反应条件,根据单因素试验设计中心组合试验,以综合感官评分为指标,采用响应面分析法确定最优工艺参数。采用气相色谱和质谱联用技术对鱿鱼内脏酶解液与还原糖的美拉德反应风味物质进行分析。[结果]试验表明,鱿鱼内脏和还原糖美拉德反应的最适条件为pH 8.05、反应温度112℃、反应时间59 min、底物蛋白浓度25.3%,在此条件下,反应产物综合感官评分为2.50,和预测值2.46相比,相对误差约为1.62%。对鱿鱼内脏酶解液与还原糖的美拉德反应风味物质的分析,共检测出53种风味化合物。[结论]研究不仅提高了鱿鱼下脚料的利用价值,也开发了新的食品调味剂,具有极大的经济和社会价值。

[Objective] To optimize influencing factors for sleeve-fish viscera enzymatic hydrolysate and reducing sugar maillard reaction and obtain optimum reaction conditions.[Method] Response surface methodology based on Box-Benhnken experimental design was employed to optimize conditions for the maillard reaction for sleeve-fish viscera and reduced sugar to obtain the maximum sensory evaluation.[Result] The optimal conditions were found as follows： pH 8.05,temperature 112 ℃,substrate concentration 25.3% and time 59 min.Under these conditions,the actual sensory evaluation was 2.5,and the predicted value 2.46,relative error was 1.62%.The maillard reaction product of hydrolyzate of sleeve-fish viscera and reduced sugar was analyzed by GC-MS,53 components were identified.[Conclusion] The study not only can improve the utilization value of sleeve-fish tailings,but also develop a new food flavoring agent,which has extremely economic and social value.