超声预处理对鸡骨香精基料美拉德反应及生物活性的影响

Effect of ultrasound pretreatment on Maillard reaction and bioactive properties of chicken bone essence basic material

为充分开发鸡骨的潜在利用价值,该研究以鸡骨为原料,利用酶解发酵技术联合美拉德反应制备鸡骨香精基料,分析热处理、超声协同热处理制备鸡骨香精基料的美拉德反应体系,并探究鸡骨香精基料的生物活性。结果表明,超声预处理后,鸡骨香精基料美拉德反应的中间产物、褐变程度、荧光强度显著增加(P<0.05),主要呈味物质醛类、烷烃类、杂环类化合物相对含量增加,表明超声能够促进鸡骨香精基料美拉德反应的发生,改善鸡骨香精基料的风味;鸡骨香精基料的DPPH自由基、ABTS阳离子自由基、超氧阴离子自由基清除率最高分别为95.45%、83.82%、90.63%,血管紧张素转换酶(angiotensin-converting enzyme,ACE)抑制率最高为90.00%,体外降胆固醇能力最高为30.97%,证明鸡骨香精基料具备一定的抗氧化能力、ACE抑制能力和体外降胆固醇能力。该实验明确超声预处理对鸡骨香精基料美拉德反应程度及风味的影响,为开发具有抗氧化活性和抑制活性的高品质肉味衍生化产品提供一定参考。

To exploit the potential utilization value of chicken bone,this study used chicken bone as raw material to prepare the essence basic material using enzymatic hydrolysis and fermentation technology combined with Maillard reaction,analyzed the system of Maillard reaction of chicken bone essence basis material prepared by heat treatment and ultrasonic synergistic heat treatment,as well as explored the biological activity of it.Results showed that the intermediate products,browning degree,and fluorescence intensity of the Maillard reaction of chicken bone essence basis material significantly increased(P<0.05)after ultrasonic pretreatment,and the relative contents of the main flavor-presenting substances aldehydes,alkanes,and heterocyclic compounds increased,indicating that ultrasound could promote the occurrence of the Maillard reaction of chicken bone essence basic material and improve the flavor while the highest scavenging rates of DPPH free radicals,ABTS cationic radicals,and superoxide anion radicals were 95.45%,83.82%,and 90.63%,respectively,and the highest angiotensin-converting enzyme(ACE)inhibition rate was 90.00%,the highest in vitro cholesterol-lowering ability was 30.97%,which proved that the chicken bone essence basis material had the definite antioxidant ability,ACE inhibition,and cholesterol inhibition.This study demonstrated the effect of ultrasonic pretreatment on the degree of Maillard reaction and flavor of chicken bone essence basis material,providing a reference for the development of high-quality meat flavor derivatization products with antioxidant and inhibitory activity.