反应时间对以甘草为原料制备香料挥发性成分的影响

Effect of Reaction Time on Volatile Components of Spices Prepared from Licorice

为开发新型甘草香料,以甘草为原料制备的水提物与焦糖化料液混配后,进行不同时间(0,20,40,60,80,100,120 min)的美拉德反应,对不同反应时间下的样品进行GC-MS分析和主成分分析,探讨不同时间下美拉德反应产物的差异。结果表明,由GC-MS分析得出,经过100 min美拉德反应处理后的样品挥发性物质的含量、种类最多,分别为127.62μg/g和43种;其中2,6-二甲基吡嗪、2-甲基吡嗪、糠醇和麦芽醇的含量占样品挥发性物质总含量的61.13%,具有焦甜味,是美拉德反应的主要特征成分。主成分分析发现,对照品(未进行美拉德反应的混配物)与进行美拉德反应的样品距离较远,表明其主成分差异较大;进而得出美拉德反应对甘草混配物挥发性物质的产生具有促进作用,为以甘草为原料制备香料的加工工艺提供了一定的理论支撑。

In order to develop a new type of licorice spice,the water extract prepared from licorice is mixed with caramelized solution,and Maillard reaction is carried out at different time(0,20,40,60,80,100,120 min).The samples at different reaction time are analyzed by GC-MS and principal component analysis,and the differences of Maillard reaction products at different time are discussed.The results show that the content and types of volatile substances in the samples after Maillard reaction for 100 min are the most,which are 127.62μg/g and 43 types respectively.Among them,the content of 2,6-dimethylpyrazine,2-methylpyrazine,furfuryl alcohol and maltol accounts for 61.13%of the total volatile substances in the sample,they have a burnt-sweet flavor and are the main characteristic components of Maillard reaction.Principal component analysis shows that the distance between the control sample(mixture without Maillard reaction)and the sample with Maillard reaction is far,indicating that the principal components are quite different.It is concluded that Maillard reaction can promote the production of volatile substances in licorice mixture,which has provided a certain theoretical support for the processing technology of preparing spices from licorice.