氨基酸源对热反应牛肉香精中氯丙醇形成的影响

Effects of Different Amino Acid Sources on the Formation of Chloropropanols in Thermo-Reaction Beef Flavorings

采用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)仪对热反应牛肉香精及其原料中的氯丙醇进行了分析,并通过单因素试验考察了水解植物蛋白(hydrolyzed vegetable protein,HVP)液、酵母浸膏、VB1、牛肉酶解物、半胱氨酸、谷氨酸、牛骨素、甘氨酸和丙氨酸等原料对热反应牛肉香精中3-氯-1,2-丙二醇(3-chloro-1,2-propanediol,3-MCPD)生成的影响。结果发现,4种氯丙醇中3-MCPD是牛肉香精的主要污染物,且牛肉香精原料中都含有一定量的3-MCPD;牛肉香精原料中所检测的各种氨基酸源对3-MCPD的含量均有显著影响。

In this research, gas chromatography-mass spectrometry (GC-MS) was used to analyze chloropropanols in thermo-reaction beef flavorings and the substrates from which they were produced. The effects of different substrates hydrolyzed vegetable protein (HVP), yeast extract, vitamin B1, beef hydrolysates, cysteine, glutamic acid, prime bovine bone, glycine, and alanine on the formation of 3-chloro-1,2-propanediol (3-MCPD) were investigated by one–factor-at-atimeapproach. Our results showed that among four chloropropanols, 3-MCPD was the major pollutant in the beef flavorings.Moreover, all the substrates investigated contained a certain amount of 3-MCPD as well. The formation of 3-MCPD was influenced significantly by all these amino acid sources.