对虾头酶解液Maillard反应中挥发性成分变化及影响因素

以南美白对虾虾头为原料,经中性酶酶解再经美拉德反应后,应用固相微萃取技术,对原料、酶解液、美拉德反应液中的挥发性物质进行GC-MS分析和比较,并研究反应温度、时间、pH、添加牛磺酸等因素对美拉德反应液挥发性成分的影响。结果表明,原料经酶解再到Maillard反应是一个醇类、醛类、酮类、酯类等物质相对含量减少,吡嗪类等物质生成的过程,且温度升高、反应时间延长、pH值升高及半胱氨酸盐酸盐的添加均能促进此趋势。

Study on volatile components andimpact factorsof enzymatic hydrolyzate from white shrimp head after maillard reaction

Shrimp head was hydrolized with neutral protease,and then the hydrolyte was reacted at heat condition.Then,the volatile com-ponents of shrimp head with enzymatic hydrolyzate,maillard react-ant after neutral protease enzymolysis and maillard reaction were in-vestigated and compared using solid phase microextraction(SPME) and gas chromatography mass spectrometry(GC-MS).Mean-while,reaction temperature,time,pH and the addition of taurine were also studied in this paper.Results showed that during maillard reacti...