美拉德反应对金枪鱼红肉酶解液挥发性物质和游离氨基酸的影响

Effects of Maillard Reaction on the Volatile Compounds and Free Amino Acids of Tuna Red Meat Hydrolysate

为了高值化利用金枪鱼红肉这一蛋白质资源,利用气相色谱-质谱联用(GC-MS)和高效液相色谱(HPLC),研究美拉德反应对金枪鱼红肉酶解液挥发性物质和游离氨基酸的影响。GC-MS结果表明,金枪鱼红肉酶解液中共检测出19种挥发性化合物,其中未加热的酶解液中有10种,而经过不同时间(30、60和90 min)加热的酶解液中,分别检测出12种、15种和15种,其中呋喃类物质的含量随反应时间延长显著增加。HPLC分析表明,随着加热时间的增加,酶解液中呈味氨基酸总量均上升,但是鲜味和甜味氨基酸的比例呈下降趋势,苦味氨基酸则呈上升趋势。表明,美拉德反应赋予酶解液更加丰富的风味的同时,却使其呈现更多的苦味。

In order to increase the value of the protein resource of tuna red meat,the effects of Maillard reaction on the volatile compounds and free amino acids of tuna red meat hydrolysate were investigated by gas chromatography-mass spectrometry( GC-MS) and high performance liquid chromatography( HPLC). The results of GC-MS showed that 19 volatile compounds were detected in the tuna red meat hydrolysate,among which 10 volatile compounds were in the unheated hydrolysate,while 12,15 and 15 volatile compounds were in the hydrolysate with different heating time( 30,60 and 90 min). The content of Furan increased as the thermal reaction time increased. HPLC analysis showed that the total contents of delicious amino acids increased.However,the ratios of umami amino acids and sweet amino acids were down-regulated,while that of bitter amino acids was up-regulated. The volatile components were more abundant,but bitter also was prominent in the tuna red meat hydrolysate in the process of Maillard reaction.