L-脯氨酸与L-苯丙氨酸对美拉德反应产物烤香味的影响

目的:以猪骨素和羊骨素酶解产物为基料,研究L-脯氨酸(L-proline)和L-苯丙氨酸(L-phenylalanine)对美拉德反应产物的烤香味的影响。方法:在美拉德反应中添加L-脯氨酸和L-苯丙氨酸,以吡嗪类化合物为主要烤香味目标风味物质,采用SPME-GC-MS分析产物挥发性成分,研究两种氨基酸对反应产物的烤香味的影响。结果:当仅添加L-脯氨酸时,其烤香增加明显,但同时加入L-脯氨酸和L-苯丙氨酸反而不利于烤香生成。与对照组(无添加L-proline和L-phenylalanine)相比,配方中添加2 g L-脯氨酸后,吡嗪类化合物相对含量增加5.00%,是对照组的2.2倍;配方中同时添加1 g L-苯丙氨酸和2 g L-脯氨酸后,吡嗪类化合物仅比对照组高出0.67%,与仅添加2 g L-脯氨酸的配方相比,吡嗪类化合物相对含量反而降低了4.33%。结果表明,仅添加L-脯氨酸更有利于美拉德反应产物烤香味风味物质生成。结论:本文明确了L-脯氨酸和L-苯丙氨酸对美拉德反应产物的烧烤香味的影响。

Effects of L-proline and L-phenylalanine on roast flavor of Maillard reaction products

Objective:To study the effects of L-proline and L-phenylalanine on the roast flavor of the maillard reaction product when the enzymatic hydrolysates of pig and sheep ossein were used as basic materials. Methods:L-proline and L-phenylalanine were added to the formula of Maillard reaction. The volatile components of products were analyzed by SPME-GC-MS, using pyrazine compounds as the main roast flavor compounds, and the effects of two kinds of amino acids on the roast flavor of the products were studied. Results:When only L-proline was added, the roast flavor increased significantly. However, adding both L-proline and L-phenylalanine produced adverse effect to the increase of roast flavor. Compared with the control group (without the addition of L-proline and L-phenylalanine), when 2 g L-proline was added, the relative content of the pyrazine compounds in the experimental group increased by 5.00%, which was 2.2 times to the control group. When 1 g L-phenylalanine and 2 g L-proline were added, pyrazine compounds in the experimental group were only 0.67% higher than the control group. Compared with formulation added 2 g L-proline only, the content of pyrazine compounds decreased by 4.33%. The results showed that adding L-proline only was more beneficial to the roast flavor formation of maillard reaction products. Conclusion:The effects of L-proline and L-phenylalanine on the roasted flavor of Maillard reaction products were clarified.