热反应制备天然鸡肉香精配方的改进及其风味成分的研究-肉类研究.pdf

肉类研究 MEAT RESEARCH 2009.1 热反应制备天然鸡肉香精配方的改进 及其风味成分的研究 孙　敬，杨二刚 （江南大学食品学院，无锡　214122） 摘　要：本研究对热反应制备天然鸡肉香精的配方进行了优化，研究了硫胺素 （VB1）、鸡 脂、HVP（水解植物蛋白）和非含硫氨基酸对产物风味的影响，确定了各配料的最佳添加量： 硫胺素3.37g，鸡脂3g，HVP粉4g，甘氨酸 ∶丙氨酸 （摩尔比）=1∶2，非含硫氨基酸:半胱 氨酸(摩尔比)=1∶1。利用HS-SPME法，通过GC-MS对煮鸡汤和美拉德反应产物的风味成分进 行了分析比较。煮鸡汤中鉴定出31种挥发性成分。美拉德热反应产物中鉴定出56种挥发性 成分，主要涵盖了醇类、醛类、酮类、酯类、呋喃、噻唑、吡嗪、吡咯、吡啶、芳香族、烷 烃、烯烃、醚等共13类以上的化合物，其中有17种挥发性成分与煮鸡汤中的挥发性成分相 同；壬醛、2-戊基呋喃、4-甲基-5-羟乙基噻唑等一些具有肉香和鸡肉特征香气的挥发性 成分也被检出。 关键词：热反应;天然鸡肉香精;HS-SPME,GC-MS Improvement of the Formula for Chicken-like Flavor Prepared by Maillard Reaction and the Corresponding Flavor Compositions SUN Jing, YANG Ergang (School of Food Science and Technology , J iangnan Univers ity , Wux i 2 14 122, China) Abstract: The optimization for chicken-like flavor formula by Maillard Reaction was made in this study . The effects of the addition of VB 1, chicken fat, HVP and amino acids containing no sulfur element were determined. The result showed that 3.37 g VB 1, 3 g chicken fat, 4 g HVP, Gly :Ala (Moore ratio)= 1:2, (Gly + Ala):cysteine (Moore ratio) = 1:1 were the optimal additions. Flavor compositions studying of cooked chicken meat and Maillard Reaction product was carried out under a SPME (solid phase microextraction)-GC/MS system. 3 1 volatiles were identified