草鱼内脏蛋白酶解产物美拉德反应制备调味基料

Preparation of Flavoring Base from Enzymatic Hydrolysate of Visceral Waste Proteins of Grass Carp through Maillard Reaction

将草鱼内脏蛋白酶解液与葡萄糖进行美拉德反应后制备出了风味良好的调味基料,最佳反应基本条件为羰氨物质的量比1∶2、反应温度110℃、反应时间30 min、反应p H 8。感官评价表明肉香味和鱼香味较强烈。利用气相色谱-嗅闻-质谱联用仪对美拉德反应前后香气化合物成分进行分析,发现经过美拉德反应之后,香气活性化合物明显增多,检测到19种香气活性化合物,其中包括酮类3种、醛类3种、酯类1种、呋喃类4种、吡嗪类1种、噻唑类1种、萜类2种、烯类2种、醚类1种、酸类1种。

Flavoring base with good flavor was prepared from the papain hydrolysate of visceral waste proteins of grass carp and glucose through Maillard reaction. The optimal reaction conditions were found to be: carbonyl/ammonia molar ratio, 1:2; reaction time, 30 min; temperature, 110 ℃; and p H, 8.0. Gas chromatography-olfactometry mass spectrometry(GC-OMS) was used to detect aroma compounds before and after the thermal reaction. After the reaction, aroma active compounds increased obviously. A total of 19 aroma active compounds were detected, including 3 ketones and aldehydes, 1 ester, 4 furan, 1 pyrazine, 1 thiazole, 2 terpenoids, 2 alkenes, 1 ether, and 1 acid.