枫槭叶酶解液美拉德反应及其挥发性成分分析

为了开发新型食用香精，以枫槭叶为原料对枫槭叶酶解后的酶解液在不同温度下进行美拉德反应，然后使用GC-MS分析美拉德反应样品的挥发性成分，采用主成分分析法对挥发性成分进行分析，探讨不同温度下美拉德反应样品的差异及特征成分。结果表明:枫槭叶酶解液与枫槭叶水提取物进行美拉德反应后相比，挥发性物质的种类数和含量都有所增加。GC-MS分析结果表明:美拉德反应90℃的样品挥发性香味成分的种类最多，为67种，并且挥发性物质总含量最多，为235.9 μg/g。通过主成分分析可知美拉德反应90、100、110℃的样品彼此距离较远，说明其主成分差异均较大，90℃美拉德反应挥发性物质分布最多，3，4-二甲基-3-环己烯-1-甲醛、金合欢基丙酮、萜品烯、棕榈酸、丁香酚、左旋-beta-蒎烯、桃金娘烯醇、十二烷酸、2，2'-亚甲基双-（4-甲基-6-叔丁基苯酚）、甲基庚烯酮为枫槭挥发性成分的主要特征化合物。结合上述结果，在美拉德反应温度为90℃时得到的样品具有最佳的风味和感官品质。

Maillard Reaction and Volatile Components Analysis of Enzymatic Hydrolysate of Maple Leaves

In order to develop a new food flavor,maple leaves after enzymatic hydrolysis was used as material for Maillard reaction under different temperature.Then,the volatile components in the Maillard reaction samples were analyzed by GC-MS,and the principal component analysis was carried out.The results showed that:Maple leaf maple leaf enzymatic hydrolysate and maple maple leaf water extract after Maillard reaction increased the number and content of volatile substances.GC-MS analysis showed that the kind of volatile aroma components were found in the product of Maillard reaction at 90℃was the most(67 kinds),and the total volatile aroma compounds content was also the most(235.9μg/g).According to the principal component analysis,the Maillard reaction samples at 90,100,and 110℃were far away from each other,indicating that the differences of their main components were large.The sample from Maillard reaction at 90℃had the most volatile compounds distribution,it was considered that 3,4-dimethyl-3-cyclohexen-1-carboxaldehyde,6,10,14-trimethyl-5,9,13-pentadecatrien-2-one,.gamma.-terpinene,n-hexadecanoic acid,eugenol,(1s)-2,6,6-trimethylbicyclo3.1.1]hept-2-ene,(-)-myrtenol,dodecanoic acid,trimethylsilyl ester,phenol,2,2′methylene bis-(4-methyl-6-tert-butylphenol)and methylheptene ketone,were the main characteristic compounds of the volatile components of maple.Combined with the above results,it could be considered that the sample obtained from Maillard reaction at 90℃would have the best flavor and sense quality.