酶解对鸡骨素美拉德反应挥发性风味成分的影响

Effects of Enzymatic Hydrolysis on the Volatile Components of Maillard Reaction from Chicken Bone Extracts

为了探索酶解对鸡骨素美拉德反应香精挥发性风味成分的影响,采用固相微萃取/气相色谱-嗅闻-质谱(SPME/GC-O-MS)技术对清汤型和白汤型鸡骨素美拉德反应产物(清汤MRPs1和白汤MRPs1)及鸡骨素酶解液美拉德反应产物(清汤MRPs2和白汤MRPs2)中的挥发性风味成分进行比较分析。在4种产物中共鉴定出70种挥发性化学成分,清汤MRPs1中29种,MRPs2中50种;白汤MRPs1中38种,MRPs2中53种。与MRPs1相比,MRPs2中醛酮、杂环类化合物的浓度显著增加(p<0.05)。白汤MRPs2的醛酮类物质种类更多,反-2-壬烯醛、2-十一碳烯醛、反-2-癸烯醛、反,反-2,4-癸二烯醛、3-羟基-2-甲基-4-吡喃酮、6-甲基-5-庚烯-2-酮等特征香气成分只在白汤骨素中检出。但是在清汤MRPs2中杂环类物质则更加丰富,例如2-乙酰基呋喃、2,5-二甲基-3-乙基吡嗪、3,5-二甲基-2-乙基吡嗪、2-甲基-3,5-二乙基吡嗪、3,6-二甲基-2-异戊基吡嗪等则只在清汤骨素中检出。酶解对鸡骨素美拉德反应产物中的挥发性风味成分的种类和浓度有相当大的影响,增加了终产物的烤香、脂香和肉香,使整体风味更加浓厚饱满。

To study the effect of enzyme hydrolysis on the Maillard reaction flavor volatile flavor components in chicken bone.The volatile flavor components of Maillard reaction products（ MRPs1） in chicken bone extracts and Maillard reaction products in the enzymatic hydrolysate of chicken bone extracts（ MRPs2） were analyzed using solid phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry（ SPME/GC-O-MS）.70 volatile compounds were identified in the four kinds of Maillard reaction prodocts（ MRP）,furthermore,29 kinds of volatile compounds were detected in MRPs1 and 50 kinds of volatile compounds were existed in MRPs2 of no-fat chicken bone extracts.MRPs1 and MRPs2 of fatty chicken bone extracts had 38 and 53 kinds of volatile compounds,respectively.The relative contents of aldehydes,ketones and the heterocyclic compounds in the MRPs2 were higher than those in the MRPs1（ p〈0.05）.The MRPs2 of fatty chicken bone extracts had more characteristic aromacomponents of aldehydes and ketones.For example,（ E）-2-nonenal,2-undecenal,（ E）-2-decenal,（ E,E）-2,4-decadienal,3-hydroxyl-2-methyl-4 H-pyran-4-one,6-methyl-5-hepten-2-one. However,the heterocyclic compounds in the MRPs2 of no-fat chicken bone extracts were more abundant,included 2-acetylfuran,3-ethyl-2,5-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine,3,5-diethyl-2-methylpyrazine,2-isopentyl-3,6-dimethyl pyrazine.The enzymatic hydrolysis had a great influence on the volatile flavor components and concentration in the Maillard reaction products of chicken bone extracts,which increased the aroma of the final product,made the whole flavor more plump.