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1.
水解植物蛋白制备肉味香精的研究   总被引:9,自引:1,他引:9  
研究了以水解植物蛋白、木糖和半胱氨酸盐酸盐为主要原料,经美拉德反应制备肉味香精的工艺条件,并对影响肉味形成的5个因素进行考察,以芳香喜好性为指标,通过响应面分析确定其最佳的反应条件.研究结果表明,在反应温度130℃、时间70 min、pH7.0、半胱氨酸盐酸盐及木糖添加量分别为25%和24%时,肉香最好,并且生成了强烈而协调的带有烤牛肉味的香气.  相似文献   

2.
氧化鸡油通过Maillard反应生成鸡肉风味物质的研究   总被引:5,自引:0,他引:5  
鸡肉风味成分主要由鸡脂香、肉香和鲜甜味组成。文中就鸡脂肪氧化结合Maillard反应生成鸡肉风味物质等方面对鸡肉风味的影响进行研究,并对工艺条件进行优化。结果表明,鸡油过氧化结合美拉德反应产生的肉味可以显著提升鸡肉的风味:当pH6.5,添加木糖10g/L,氨基乙酸15g/L,半胱氨酸4g/L,在鸡油过氧化值为8mg/kg,反应温度100℃,反应90min可以获得最佳效果。  相似文献   

3.
啤酒酵母抽提物制备非肉源肉香型香精及模糊数学评价   总被引:1,自引:1,他引:0  
以啤酒酵母抽提物为原料,不添加任何肉蛋白酶解液和油脂,采用测定美拉德反应产物的褐变程度、美拉德反应前后氨基酸态氮损失率以及评价美拉德反应产物的风味对美拉德反应参数进行优化,制备非肉源肉香型香精,并采用模糊数学评价法进行评价。优化得到的反应条件为:复合还原糖(葡萄糖:木糖=4:1)添加2%(w/w,按体系总量计),含硫化合物(半胱氨酸:硫胺素=2:1)添加1%(w/w,按体系总量计),在110℃下热反应60 min。用模糊数学评价法评价在该工艺条件下制得的香精,肉香逼真,风味浓郁纯正,评价等级为优。  相似文献   

4.
牛肉酶解物制备肉味香精的研究   总被引:9,自引:0,他引:9  
研究了以牛肉酶解物、木糖和半胱氨酸盐酸盐为主要原料,经美拉德反应制备肉味香精的工艺条件,并对影响肉味形成的5个因素进行考察,以芳香喜好性为指标,通过响应面分析确定其最佳的反应条件.研究结果表明,在反应温度118℃、时间81 min、pH7.1、半胱氨酸盐酸盐及木糖添加量分别为25%和23%时,肉香最好,并且生成了强烈而协调的带有烤牛肉味的香气.  相似文献   

5.
利用豆粕酶解液制备猪肉香精   总被引:1,自引:0,他引:1  
以豆粕酶解物为原料,通过美拉德反应制备猪肉香精,并用GC-MS对反应产物中挥发性风味成分进行分析。结果表明:以豆粕酶解物为原料的美拉德反应较佳配方为半胱氨酸添加量0.5g/100mL、还原糖添加量6g/100mL、葡萄糖和木糖的配比为1:3(m/m)、VB1添加量0.3g/100mL、VC添加量0.20g/100mL,最佳工艺条件为反应pH8.0、反应温度100℃、反应时间20min,在此条件下感官评分达到4.68;经GC-MS分析共分离鉴定出29种化合物,其中2-甲基-3-呋喃硫醇、糠醛、2-乙酰基吡啶、3-甲基丁醛、甲基吡嗪等对肉香味具有重要意义。  相似文献   

6.
《食品与发酵工业》2015,(8):127-132
以鸡骨酶解液和木糖进行美拉德反应,研究不同温度下鸡骨酶解液-木糖美拉德反应产物光谱特性和挥发性风味成分的变化规律。结果表明,随着温度的增加,鸡骨酶解液美拉德反应产物褐变程度增加,中间产物的生成与荧光光谱具有很好的一致性;鸡骨酶解液美拉德反应产物中醛酮酯类化合物增加,且鉴定出酸类物质和杂环类化合物,其中3-乙基呋喃、2,6-甲基吡嗪等杂环类化合物对产物整体肉香风味形成有着重要的贡献。  相似文献   

7.
利用蛋白酶对小麦面筋蛋白进行可控酶解制备最适美拉德反应前体肽。以水解度和蛋白溶出率为指标,采用双酶分步水解法,并通过偏最小二乘回归分析法确定了小麦面筋蛋白肽的制备工艺为:复合蛋白酶Ⅰ添加量2 000U/g底物,酶解时间3h;氨肽酶添加量400U/g底物,酶解时间2h;料液质量比1∶12。酶解液主要成分为小分子肽,酶解液中游离氨基酸占总氨基酸的5.59%,而肽结合氨基酸占总氨基酸的94.41%,相对分子质量1 000的组分占92.83%。以此酶解液和木糖为原料,制备小麦面筋蛋白肽—木糖美拉德反应中间体的条件为糖肽比10%,初始pH 7.5,反应温度70℃,反应时间120min。  相似文献   

8.
以紫贻贝酶解液为原料,采用感官评价和GC-MS分析的方法研究Maillard反应制备海鲜风味基料的最佳工艺条件及产物的挥发性风味成分。结果表明:Maillard反应制备海鲜风味基料的最优模式体系为丙氨酸与脯氨酸的添加质量分数为0.5%、质量比为2:3、葡萄糖与木糖的总添加量为8%、质量比为1:3、反应pH6.2,反应温度为100℃、反应时间为25min;上述条件下制得的海鲜风味基料经GC-MS分析,鉴定出29种挥发性化合物,主要有羧酸类、吡嗪类、酯类、醛类、酮类、醇类、含硫类等化合物,对海鲜风味有贡献的化合物主要有苯并噻唑、3-甲硫基丙醛、吡嗪类等化合物。  相似文献   

9.
为了制备美拉德型蟹风味料,以细点圆趾蟹酶解液为原料,加入还原糖和氨基酸进行美拉德反应。在单因素试验的基础上,以感官评分为指标,利用响应面试验对美拉德反应条件进行优化,将蟹风味料利用固相微萃取-气相-质谱联用测定其风味物质。结果表明,最优美拉德反应条件为反应温度122℃,谷氨酸添加量3%,加热时间33 min,初始pH7,还原糖(木糖∶葡萄糖2∶1)添加量为3%。在此条件下感官评分为(79.61±0.12)分。从反应产物中检测出53种风味物质,包括醛类1.86%、酮类3.62%、芳香类5.53%、杂环类物质14.95%、碳氢类物质12.62%及其他一些挥发性物质,其中吡嗪类物质占7.66%,为蟹风味料提供特殊的海鲜风味。由此可知,美拉德反应能够改善蟹肉酶解液的风味,适宜于新型蟹风味料的开发和制备。  相似文献   

10.
为优化鸡骨素美拉德反应工艺,在单因素试验基础上,采用正交试验结合模糊数学感官评价方法分析pH值、反应温度、反应时间、D-木糖添加量4个指标对鸡骨素美拉德反应风味的影响。正交试验结果表明,鸡骨素美拉德反应最佳工艺条件是:pH值7.0、反应温度105℃、反应时间90 min、D-木糖添加量2%、半胱氨酸盐酸盐添加量2%、硫胺素添加量2%。在此条件下,美拉德反应香料的综合评价最高。经感官评价及电子鼻验证,其结果与正交试验结果一致。  相似文献   

11.
Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.  相似文献   

12.
An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.  相似文献   

13.
The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.  相似文献   

14.
The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.  相似文献   

15.
BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H2O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.  相似文献   

16.
17.
A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.  相似文献   

18.
19.
This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.  相似文献   

20.
<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the  相似文献   

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