| Maillard反应肉味香精的制备和香味成分的检测 |
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| 引用本文： | 李大明,宋焕禄,祖道海,夏玲君. Maillard反应肉味香精的制备和香味成分的检测[J]. 食品与机械, 2006, 22(2): 69-73 |
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| 作者姓名： | 李大明 宋焕禄 祖道海 夏玲君 |
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| 作者单位： | 北京工商大学化学与环境工程学院,北京,100037 |
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| 摘 要： | 以酶解植物蛋白为主要原料,通过与氨基酸和还原糖的Maillard反应制备肉味香精,以正交实验确定最佳配方,并通过固相微萃取技术和气-质联机检测其香味物质。
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| 关 键 词： | 酶解植物蛋白 美拉德反应 肉味香精 固相微萃取 气-质联机 |
| 收稿时间： | 2006-01-18 |
| 修稿时间： | 2006-01-18 |
Preparation of meat flavors by maillard reaction and analysis of flavor compounds |
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| LI Da-ming,SONG Huan-lu,ZU Dao-hai,XIA Ling-jun. Preparation of meat flavors by maillard reaction and analysis of flavor compounds[J]. Food and Machinery, 2006, 22(2): 69-73 |
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| Authors: | LI Da-ming SONG Huan-lu ZU Dao-hai XIA Ling-jun |
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| Affiliation: | School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China |
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| Abstract: | The preparation of meat flavors by Maillard reaction was studied in this paper.The materials of Maillard reaction were E-HVP,amino acid and sugar. Orthogonal design was used to arrange reactions and find the optimized conditions for the system. Flavor compounds were analgsed by SPME and GC-MS. |
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| Keywords: | E-HVP Maillard reaction Meat flavors SPME GC-MS |
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