氧化程度对叉烧风味料中肽化合物分布规律影响

Effects of Oxidation Degree on Peptides Fractions Regulation of Barbecued Pork Seasoning

为探讨氧化程度对叉烧风味料中肽化合物分布规律的影响,分别采用不同氧化程度(POV)值,通过反应型叉烧风味料制备方法,对生成的叉烧风味料肽分子量分布进行检测分析。结果表明:肽类分子量主要分布的区间是120~5 000 Da,反应后的总肽类占比增加。随着POV值增加,相比较反应前的肽段分布,分子量大于10 000 Da的肽段分子减少,120~1 000 Da的肽段分子增加。当POV值小于50 meq/(kg脂肪)时,分子量为1 000~5 000 Da的肽段分子增加,小于120Da的肽段分子明显减少;POV值大于等于50 meq/(kg脂肪)时,分子量为1 000~5 000 Da的肽段分子减少,小于120 Da的肽段分子增加。POV值为40~50 meq/(kg脂肪)的风味化油脂,各肽段分子量分布变化最大,对叉烧风味料风味影响最大。

To determine the effects of oxidation degree on peptides fractions regulation of barbecued porkseasoning, the barbecued pork seasoning was prepared under different peroxide values （ POV） by theMaillard reaction, and the peptides of the barbecued pork seasoning were detected and analyzed. Theresult showed that the molecular weights of peptides were mainly in the area of 120 - 5 000 Da, and thetotal percentage of peptides were increased after the Maillard reaction. In comparison with the peptidesbefore the Maillard reaction, the peptides in area of 10 000 Da and above were decreased, and thepeptides in area of 120 - 1 000 Da were increased with the increase of POV. When the POV was less than50 meq / （kg fat）, the peptides in the area of 1 000 - 5 000 Da were increased, and the ones in the areaof 120 and below were decreased. When the POV was more than 50 meq / （kg fat）, the peptides in thearea of 1 000 - 5 000 Da were apparently decreased and the ones in the area of 120 and below wereincreased. When the POV was in the area of 40 - 50 meq / （kg fat）, the change of peptide fractions wasthe most. So the POV which was in 40 - 50 meq / （kg fat） mostly affected the barbecued pork seasoning.