贵州三穗鸭鸭骨酶解液美拉德反应条件优化及挥发性风味物质分析

Optimization of Maillard reaction conditions of Guizhou Sansui duck bone enzymatic hydrolysate and analysis of its volatile components

为提高鸭骨利用率以及深加工研制新型肉味香料,以贵州三穗鸭鸭骨酶解液为原料,通过正交试验结合改良的模糊数学感官评价方法确定最佳反应条件,同时采用固相微萃取-气质联用(SPME-GC-MS)仪分析其挥发性风味物质。结果表明:贵州三穗鸭骨酶解液美拉德反应最佳条件为反应pH值7.0、反应温度105℃、反应时间30min。在此优化条件下,低分子香味中间体形成程度高,A280nm值为0.214±0.019,制得的肉味香料综合评分最高,为3.92分。SPME-GC-MS分析结果表明,从鸭骨酶解液及美拉德反应产物中分别检测出26、49种挥发性成分,主要是醛、酯、烃、呋喃、酸类。经美拉德反应制成的肉味调味料,挥发性风味成分种类明显增加,且生成了噻唑类、呋喃类、芳香族及含硫化合物等肉类产品的特征风味物质。

To improve the duck bone utilization and further develop new meat flavor spices,using enzymatic hydrolysate of Guizhou Sansui duck bone as raw materials,the optimal technological parameters were determined by orthogonal experiment combined with improved fuzzy mathematical sensory evaluation.The volatile components were analyzed by SPME-GC-MS.Results showed that the optimal Maillard reaction condition was pH 7.0,105 ℃ for 30 min.Under the optimal condition,the formation degree of intermediate compounds of low molecular weight flavor were high,with A280 nm value 0.214±0.019,and the prepared meat flavor spice obtained the highest synthetic scores of 3.92.SPME-GC-MS analysis showed that 26 and 49 kinds of volatile components,mainly containing aldehydes,esters,hydrocarbons,furans and acids,were detected in duck bone enzymatic hydrolysate and Maillard reaction products,respectively.The volatile flavor components in meat flavor spice increased and the characteristic meat product flavor compounds were synthesized,such as thiazoles,furans,aromatics and sulfur compounds,during the Maillard reaction.