鱿鱼内脏蛋白酶解液制备鱿鱼味香精

Preparation of Squid Flavor Essence by Enzymatic Hydrolysate of Squid Viscera Protein

以鱿鱼内脏酶解液为基料,利用美拉德反应制备鱿鱼味香精。研究了葡萄糖与木糖比例、精氨酸与丙氨酸比例、p H、反应温度、牛磺酸与硫胺素的添加量对产物风味的影响。利用氨基酸分析仪和GC-MS分析仪对产物的氨基酸组分变化及香气成分进行分析,结果表明,当葡萄糖与木糖比为4∶1,精氨酸与丙氨酸比为1∶1,牛磺酸0.3%,硫胺素0.1%,p H 8.0时,于115℃下反应得到的鱿鱼味香精风味较好。与反应液相比,鱿鱼味香精中氨基酸含量普遍降低,其中苏氨酸、丝氨酸、甘氨酸、丙氨酸、半胱氨酸、组氨酸和精氨酸的消耗量较大,对产物中香气和滋味的形成具有重要贡献。从鱿鱼味香精中检测出醛类、醇类、吡嗪类、呋喃类、噻唑类、嘧啶类等化合物,它们对产物的海鲜味、肉香味、烤肉香味等愉悦香气的生成具有重要作用。

The squid flavor essence was prepared by Maillard reaction using enzymatic hydrolysate of squid viscera as raw material. Effect of the proportion of glucose and xylose, the proportion of arginine and alanine, pH, heating tem- perature, adding amount of taurine and thiamine on flavor of squid flavor essence was studied. Change of amino acid content and composition of aroma compounds for squid flavor essence after Maillal＇d reaction were respectively analyzed by amino-acid analyzer and GC-MS. Experimental results showed that glucose/xylose ratio of 4：1, arginine/alanine ratio of 1：1, taurine dosage 0.3%, thiamine dosage 0.1%, pH 8.0, temperature 115℃, under which squid flavor essence had good flavor. Compared with reaction solution, the content of amino acid in squid flavor essence generally reduced, and the consumption of threonine, serine, glycine, alanine, cysteine, histidine and arginine was greater than others, which made important contribution to the formation of aroma and flavour in product. Compounds such as aldehyde, alcohol, pyrazine, furan, thiazole and pyrimidine were detected and played an important role in the formation of seafood smell, meat flavor and barbecue flavor of squid flavor essence.