海带酶解物美拉德反应制备调味料

Preparation of Seasoning Based on Maillard Reaction of Kelp Enzymatic Hydrolysis Products

海带中含有丰富的营养物质和呈味成分,是海藻风味调味品的优选来源。以海带酶解冻干粉为主要原料,以D-核糖浓度、反应时间及pH为变量,美拉德反应的程度(OD420 nm)为指标进行响应面试验分析,确定美拉德反应的最佳条件:D-核糖浓度24.25%、反应时间235.07 min、pH 11.66,美拉德反应产物在420 nm处的吸光度可达0.603。在最优条件下测定的美拉德反应产物中主要挥发性物质为己醛(33.54%)、2-乙酰基-1, 4, 5, 6-四氢吡啶(23.50%)、壬醛(14.92%)及2-戊基呋喃(10.98%)。电子鼻、电子舌的分析结果表明,美拉德反应制备的调味料具有明显增香的效果,具有显著促进作用。

Kelp is rich in nutrients and flavor components which is a preferred source of seaweed seasoning. The kelp flavor protease hydrolysate freeze-dried powder was as the raw materials. The adding amounts of sugar, reaction time and pH were as the variable factors. The response surface experimental design was conducted using the maillard reaction degree(OD420 nm) as the indices. The best condition for determining the maillard reaction was as follows: ribose concentration 24.25%, reaction time 235.07 min, and pH 11.66. The maillard reaction products had an absorbance of 0.602 7 at 420 nm. The main volatile substances in the maillard reaction products determined in the optimal condition were hexanal(33.54%), 2-acetyl-1, 4, 5, 6-tetrahydropyridine(23.50%), nonanal(14.92%) and 2-pentylfuran(10.98%). The results of the electronic nose and the electronic tongue analysis showed that the seasoning prepared based on Maillard reaction had obvious flavor enhancing effect and had a significant promoting effect.